Cooking Steps

1. 

   Step1:Beat 3 yolks in a bowl. Add sugar and stir wel

2. 

   Step2:Pour in the salad oil and milk and mix well by hand. Do not mix too fast or too much to avoid too much bubbles

3. 

   Step3:Sift the low gluten flour into the basin. Sift the flour to make it thinner and lighte

4. 

   Step4:Do not open the eggbeater and mix it evenly. Do not mix too much ai

5. 

   Step5:Next is the egg white cream. Qifeng is easy to fail. The first difficulty is to make the right protein cream. First, change a basin. No water, no oil. Also change a pair of clean egg claws. Pick the ribs of the egg whit

6. 

   Step6:Open a block and whet the egg whites to make a fish eye foam

7. 

   Step7:Add 1/3 sugar. Stir it. You can open it in gear 2 or 3. Stir it

8. 

   Step8:Beat until it gets thicker. When you can pick up the soft egg white, add a third of sugar. Continue to beat in the second or third gear

9. 

   Step9:Take out a soft hook as shown in the figure. Add the last third of white sugar. Continue beatin

10. 

    Step10:Hit a short sharp corner that can lift straight. Open gear 1 and slowly play several rounds to adjust the densit

11. 

    Step11:The egg white cream is ready. The second easy failure of Qifeng is mixing. Scoop one third of the egg white cream into the egg yolk bowl. Stir it up and down with a soft scraper. It is not like circle stirring, which will eliminate bubbles and cause Qi wind to retract or not high. Turning up and down is - holding the basin with the left hand and holding the scraper with the right hand. The scraper divides the batter into two parts from the middle of the basin. Then go to copy the batter under the bottom. Turn it up and turn the basin with the left hand at the same time. Without turning the basin, you are always mixing one side. Only left and right hands work at the same time To make the best use of the fastest and least time step

12. 

    Step12:Continue to scoop one-third of the egg white in the egg white bowl into the yolk bowl. Mix it with the method just now. When it's almost even, pour all the egg white in the yolk bowl into the egg white bowl. Mix with the method just now. Make sure to mix it evenly for the last time. Otherwise, there will be a piece of white when it's baked, that's the uncooked egg white cream

13. 

    Step13:Evenly pour in 6-inch hollow Qifeng mould or 6-inch round mould. The batter should be shaken to the left and right. It is not allowed to knock. If you knock it, it will defoaming too much, especially for novices. Because it may defoaming when you stir it, so don't knock at this step

14. 

    Step14:Put it into the pre heated oven. 170 ℃ for 40 minutes. 30 minutes, cover the tin paper to avoid too deep color on the top. The temperature of each household's oven is too high or too low. Cracking is norma

15. 

    Step15: