Cooking Steps

1. 

   Step1:Prepare the materials. White sugar is divided into two parts: A for protein and B for yol

2. 

   Step2:Separate the egg protein and yolk. Pay attention not to touch the yolk with the egg protein. Pour the protein and yolk into the vessel respectively. Make sure there is no water or oil. The protein bowl should be a little larger. Please ignore the yolk that I buttoned_ #There are two key points in this step. 1. The protein should be separated clean. There should be no yolk. 2. The utensils must be clean without water or oil.

3. 

   Step3:Beat the protein with an electric egg beater. When it is in the shape of fish eye bubble as shown, add one third of sugar a [hint] - fish eye bubble is that the bubble of protein is as big and obvious as the fish eye.

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   Step4:Beat to the beginning of the protein thickening. Volume doubling. When fine foam. Add 1/3 of the fine sugar (white sugar A)

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   Step5:Continue beating until the protein is thick and the surface is lined. When the protein peak on the eggbeater is sagging, add the remaining sugar (sugar a

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   Step6:Continue to beat. The egg beater has a long protein peak instead of standing up, indicating that it has reached the level of wet foaming, that is, the level of nine distribution. Make Qifeng cake roll. Beat the egg white to this level. If you want to make a regular Qifeng cake, continue beating until it is dry and foamy. [tip] - if you want to make a cake roll, just beat it until it is wet foaming. If the protein is beaten too hard, the finished cake will lack flexibility, break when rolling, or the finished product will be too high to roll.

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   Step7:Put the beaten protein in the fridge for standby [hint] - skilled friends can beat the protein paste first. If you are not very skilled in making cakes, you can make the yolk paste first, so as to avoid the protein paste being placed too long and defoaming

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   Step8:Add sugar B to the egg yolk. Stir well [hint] - there is a little more sugar in this recipe. If you don't like to eat sweet friends, you can reduce the sugar in the egg yolk paste by half in this step.

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   Step9:Olive oil is added to the yolk. Stir well [hint] - why use olive oil? Because olive oil has no smell. It can be replaced by corn oil. But do not use other odorous oil. Odorous oil will affect the taste of cake products.

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    Step10:Milk is added to the egg yolk. Stir well [hint] - pour in mil

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