Cooking Steps

1. 

   Step1:Prepare materials. Flour needs to be sifted. Separate egg yolk. Make sure there is no oil or water in the basin containing protein. Stainless steel basin is the bes

2. 

   Step2:Beat the egg whites with a beater until they look like fish eyes. Add 1 / 3 sugar

3. 

   Step3:Continue stirring until the protein starts thickening. When it is thicker, add 1/3 sugar

4. 

   Step4:Continue beating. When the protein is thick and there are lines on the surface, add the remaining 1/3 sugar

5. 

   Step5: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 beatin

6. 

   Step6:When the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. The beating can be stopped

7. 

   Step7:The degree of egg white is very important. The upper right corner is the residual protein on the eggbeater. Pay attention to its shape. After the dry foaming, do not continue to beat. If you beat too much, the protein will start to be lumpy, which will cause the failure of Qifeng production. Put the beaten egg whites in the refrigerator and refrigerate them. Start making the yolk past

8. 

   Step8:Add 18 grams of sugar to 3 yolks, and use the beater to break them up. Don't beat the yolk (if the yolk becomes lighter and bigger, it means it's beaten). Egg yolk will cause big holes in Qifeng cak

9. 

   Step9:Add 24g salad oil and 24g milk in turn. Stir well

10. 

    Step10:Then add the sifted flour. Mix gently with a rubber scraper. Don't stir too much to prevent the flour from starting. This is a good mayonnais

11. 

    Step11:Put 1 / 3 of the egg white into the yolk batter. Stir gently with a rubber scraper (from the bottom to the top. Do not stir in circles, so as to prevent the egg white from defoaming

12. 

    Step12:After mixing, pour the egg yolk paste into the bowl full of egg white. Mix evenly with the same method until the egg white and the egg yolk paste are fully mixed

13. 

    Step13:After mixing, the yolk paste should be a thick and even light yellow paste. Pour the mixed cake paste into the mold, trowel it. Hold the mold by hand and shake it twice on the table. Shake the air inside