Cooking Steps

1. 

   Step1:The old rule. First, separate the yolk from the protein. Put the protein aside for later use. Beat the yolk with sugar until it is bulky, thick and light. (it's really hard to make it in winter. It took half a day to lighten the color.

2. 

   Step2:Add corn oil in three times (I use sunflower seed oil. Vegetable oil without flavor is OK). Mix it evenly every time and add it next time. After adding, the yolk is still thick.

3. 

   Step3:Add water or milk (I used milk). Mix well.

4. 

   Step4:Mix the low gluten flour and baking powder and sift them into the yolk. Mix well with a rubber scraper to make egg yolk batter.

5. 

   Step5:Beat the egg white. Add the sugar three times. Beat the egg white to the wet foaming (after lifting the eggbeater, the egg white will pull out the curved sharp corner). Because I use a paper cup, I can beat the egg white in this way. If I use a mold to make a large round cake, I will beat it to dry foaming (that is, the egg white is pulled out at an upright sharp corner

6. 

   Step6:Put 1 / 3 of the egg white into the yolk bowl. Stir well. Pour the batter into the remaining bowl. Turn it over again to make Qifeng batter. Pour the batter into the mould and bake in the oven. (up and down 170 degrees. 40 minutes