Cooking Steps

1. 

   Step1:Prepare the above materials and separate the egg yolk and the egg white (Sammy thinks it's much easier to use the egg separator by pouring out two egg skins directly. Maybe he can't use the egg separator himself). Pay attention to that the egg basin containing the egg white must be free of oil and water. It's better to use the special basin for egg white.

2. 

   Step2:First, divide the weighed white sugar into three equal parts, and then beat the white in the egg basin with the electric beater at the first speed. Add the white sugar in three times. The purpose of adding the white sugar in several times is to prevent too much sugar in one time from hindering the foaming of the egg white. That will prolong our passing time (especially the students who use the hand beater. That's impossible task...).

3. 

   Step3:The next step is to pass the egg white. That's the key to success. If you use the electric beater, it's easier. Here are three obvious states in the process of beating - the first one is the state after adding sugar powder for the last time. It can be seen that after 2 minutes of beating, the egg white has turned white, but it's still in the fluid stat

4. 

   Step4:The second picture is the wet foaming state we often say. The process from the first picture to the second picture is relatively long. The electric egg beater needs to keep beating for about 4 minutes

5. 

   Step5:Finally, the dry foaming state we need to make Qifeng. The wet foaming state will last for a period of time. We must be patient.

6. 

   Step6:After the cream was sent off, we began to make yolk paste. Put the weighed white sugar in the yolk bowl.

7. 

   Step7:Cut a slice of fresh lemon. Squeeze the lemon juice into the yolk. Pour in 30 grams of blended oil and 30 grams of milk (water is OK). Mix well.

8. 

   Step8:Sift the weighed flour into the yolk liquid, and then gently mix it with a rubber scraper. Pay attention not to have pimples, not to mention circle mixing. That will lead to flour gluten, and affect the taste and crown of the cake. So the yolk paste is ready.

9. 

   Step9:First put 1 / 3 of the cream into the yolk paste. Still use the method of mixing (from bottom to top) to mix them evenly.

10. 

    Step10:Then pour all the mixed yolk paste into the albumen basin. Use the same method to mix evenly (be careful not to defoamer). Until fully mixed. The cake paste is now finished.

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