Cooking Steps

1. 

   Step1:I borrowed the picture and recipe of Jun. I didn't like it too sweet, so I added less sugar than Jun's recipe. Prepare materials. The flour needs to be screened. The albumen yolk should be separated. The basin containing albumen should be free of oil and water. It is better to use stainless steel basin.

2. 

   Step2:Use egg whisk to beat the protein into a fish eye. Add 1/3 of sugar (20 grams). Continue stirring until the protein starts thickening. Add a 1/3 sugar when it is thicker. Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar. (if too much sugar is added at one time, it will hinder the foaming of protein. So when beating protein, it is usually used to add sugar in several times. Of course. That doesn't mean you can't get rid of the protein by adding all the sugar at once. It just takes more effort.)

3. 

   Step3:Keep beating for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you want to make Qifeng cake roll, you can send the protein to this level. But if you want to make a regular Qifeng cake, you need to continue beating. When the egg beater is lifted, the protein can pull out a short and upright sharp angle, indicating that it has reached the state of dry foaming. The beating can be stopped. Take a look at the big picture of dry foaming. The degree of egg white is very important. The upper right corner is the residual protein on the eggbeater. Pay attention to its shape.

4. 

   Step4:Add 5 yolks to 20 grams of sugar. Use the beater to break them up. Don't beat the yolk.

5. 

   Step5:Add 40 grams of salad oil and 40 grams of milk in turn. Stir well. Then add the sifted flour. Mix gently with a rubber scraper. Don't over mix to avoid flour gluten (if flour is gluten, it may make the cake taste too tough and affect the softness of the cake taste).

6. 

   Step6:Put 1 / 3 protein in the yolk paste. Stir gently with a rubber scraper (from the bottom to the top. Do not circle it to avoid protein defoaming). After mixing, pour the egg yolk paste into a bowl full of egg white. Mix with the same method until the egg white and the egg yolk paste are well mixed.

7. 

   Step7:Pour the mixed cake paste into the mold. Smooth it. Hold the mold by hand and shake it twice on the table. Shake out the big bubbles insid

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