Cooking Steps

1. 

   Step1:Separate the egg white and yolk. Put them separatel

2. 

   Step2:Beat the yolk with the electric beater until the volume is expanded and the color becomes light. Add the sugar in three times. Continue to beat with the electric beater until it is fully integrated

3. 

   Step3:Add corn oil into egg yolk liquid in three times. Beat and blend with electric egg beate

4. 

   Step4:Pour the milk into the egg yolk liquid. The electric egg beater is used for mixing

5. 

   Step5:Mix the baking powder evenly into the low gluten flou

6. 

   Step6:Sift the mixed flour and add it into the yolk liquid. Mix it with a anhydrous scraper (PS cross pattern). Don't draw a circle to mix it (⊙ o ⊙) and leave it for use after mixing

7. 

   Step7:Now start beating the egg white. Beat the electric beater until it has even bubbles. Add 1 / 3 of the fine sugar. Blend the electric beater. Continue with the above steps. Add the remaining fine sugar into the electric beater and beat until the egg white. You can lift the sharp corner. The inverted buckle container is not easy to fall out

8. 

   Step8:Put 1 / 3 of the egg white cream into the batter. Mix it evenly with a scraper. Then pour the rest of the egg white cream into the batter and continue to mix it evenly in a crisscross way. In this way, the batter of Qifeng cake is ready.

9. 

   Step9:Pour the batter into the flower mounting bag. Or directly pour the batter into the cupcake mold. (Note: 2 / 3 cup of batter can be used, otherwise the baked cake will grow a lot.) then gently beat the mold. Shake out the big bubbles. (150 ° preheating for 15 minutes in Galanz oven). Put it on the baking net. Count down the second layer of the oven. 150 ° 30 minutes. 210 ° 6 minutes for coloring

10. 

    Step10:The baked cake tastes soft, tender and not sweet when it's col