Cooking Steps

1. 

   Step1:Separate the egg yolk and protein in two stainless steel basins. The basin containing the protein must be free of water and oi

2. 

   Step2:Making egg yolk paste - add 15g sugar to the egg yolk and stir until it is dissolved. Then add milk and corn oil and stir until it is emulsified (the emulsified state is to fully stir the egg yolk and turn white). Sift and add the sifted flour once again. Stir until the powder disappears. The purpose of flour screening is to make flour more delicate and easy to mix.

3. 

   Step3:Make a protein cream - beat the protein with the egg beater until it looks like a fish eye bubble. Add 1 / 3 sugar (20g

4. 

   Step4:Continue stirring until the protein starts thickening. When it is thicker, add 1/3 sugar 20g

5. 

   Step5:Continue to beat until the protein is thick and there are lines on the surface. Add the remaining 1 / 3 sugar 20g

6. 

   Step6:Continue beating for a while. When the egg beater is lifted, the egg white can pull out a short upright sharp corner, which is in the state of dry foaming. You can stop beating. That's OK

7. 

   Step7:Mix egg white cream and yolk paste - preheat oven to 170 ° C for 10 minutes before mixing. Put 1 / 3 protein into the egg yolk paste. Gently cut and mix with a rubber scraper. After cutting and mixing, pour all the egg yolk paste into the bowl filled with protein. Cut and mix evenly with the same method until the egg yolk and protein are fully mixed.

8. 

   Step8:Pour the cake paste into the baking mold. Scrape it with a small spoon. Shake it a few times and put it into the oven. Shake it a few times to shake the atmosphere out.

9. 

   Step9:Put it into the oven at 170 ℃ for 55 minutes. It's said that Qi Feng, which is a little bit cracked, is better to eat...

10. 

    Step10:Take the baked cake out of the oven. Drop it freely on the table. Immediately buckle it on the cooling rack until it cools and demoulds. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink.

11. 

    Step11:I don't think it will be so difficult to make another size of cake after mastering the essentials of 6-inch Qifeng cake