Cooking Steps

1. 

   Step1:1. 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. Use egg whisk to beat the protein to the eye socket. 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. Continue to play for a while. When the egg beater is lifted, when 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 upright sharp corner, which indicates that it has reached the state of dry foaming. The beating can be stopped. 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 protein in the refrigerator and refrigerate. Start making the yolk paste. 4. Put 5 yolks in 30g of sugar. Use the beater to break them up. Don't beat the yolk. 5. 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, so as not to make the flour gluten (if the flour is gluten, it may make the cake taste too tough and affect the softness of the cake taste). 6. Put 1 / 3 protein in the egg yolk paste. Stir gently with a rubber scraper (from the bottom to the top. Do not circle it to avoid protein defoamin