Cooking Steps

1. 

   Step1:Separate the yolk in a single small bowl. This can effectively separate the scattered yolk and very few rotten eggs.

2. 

   Step2:Put the yolk in a large bowl. Add 20g white sugar, 50g salad oil (tasteless), 60g milk hand-held electric eggbeater, and mix well.

3. 

   Step3:When the protein is separated in advance, it is directly poured into the mixing bucket of the chef (table electric mixer). Add 60g white sugar and 2 drops of white vinegar (stable protein cream) and stir at 5 speeds. After about 4-5 minutes, the protein cream can pull out the upright peaks. If there is no cook machine, you can hold the electric egg beater to rotate in the stainless steel basin without oil and water at the highest speed.

4. 

   Step4:This is an important step. The Qi Feng I made is very delicate. It's a big credit. Sift the batter into a large clean bowl. You can filter a lot of unwanted lumps. Then sift 2 / 3 of the flour into the batter. Mix with a scraper and hold the electric beater for 30 seconds (the batter is very thin at this time. Don't worry about the gluten) until it is very delicate. Then sift in the remaining 1 / 3 low powder. Here absolutely only scraper can turn and mix evenly. So the yolk paste is finished.

5. 

   Step5:At this time, turn on the oven and preheat it at 150 ℃. Mix the egg yolk paste in three turns for 10 + minutes. Mix the first two times for about one time. don't mix it too evenly, or it will defoaming. . The third time must be mixed quickly and evenly. As long as it is even, do not mix again.

6. 

   Step6:Pour in the 8-inch three energy movable bottom mold. Touch the surface flat. Then pick up the free falling body about 15cm away from the desktop horizontally and knock it 6 or 7 times to remove the big bubbles. Put it into the middle and lower layers of the preheated oven. The hot air circulates 140 ℃ for an hour (the temperature will be different if the oven is different. Generally, the temperature will only be higher than this and not lower than this. If it's not cooked, put it in the oven and bake it for a while. Next time, just turn up the temperature and bake for 1 hour.

7. 

   Step7:Before you take out the cake, set up the cooling frame. As long as you can pad both sides of the 8-inch mold. When the time is up, take out the cake and knock it 3 times free fall about 10cm away from the table top. Immediately put it on the cooling rack you have prepared. Cool it until the room temperature.