Cooking Steps

1. 

   Step1:Because the cake came out of the pot and was destroyed by his son. So there was no time to take pictures.

2. 

   Step2:Add white sugar to the yolk. It's better to melt the soft white sugar easily. Then add vegetable oil. Beat with a beater. Then add warm water to beat. Then add sifted flour. Mix well to make egg yolk paste.

3. 

   Step3:Add the lemon juice and salt into the protein without oil or water. Beat with egg beater. Add sugar 23 times after the egg whites froth. If sugar is added once, the beating time will be prolonged and the tissue will be dense.

4. 

   Step4:After the sugar is added, continue to beat until it is smooth and white, and the tail end is curved. At this time, it is wet foaming, about 7 parts are distributed. After the wet foaming, continue to beat until the lines are more obvious and smooth and white, and the end is firm. At this time, it is partial dry foaming, about 9 distribution, which is the best condition for Qifeng cake protein.

5. 

   Step5:Use a scraper to dig one-third of the protein into the egg yolk paste and mix well. Then dig one-third of the protein into the egg yolk paste and mix well. Finally, put the mixed egg yolk paste into the last one-third of the protein and mix well.

6. 

   Step6:At this time, the oven can preheat 160 °. Upper and lower tubes. Pour the mixed egg yolk albumen paste into the cake mold. Scrape it with a scraper. Shake it on the table with force. Shake out the extra bubbles. That's all. Then put it in the oven. Wait until it's done.

7. 

   Step7:Pour out the baked cake, because it's easy to take out the cake with the movable bottom mold.