Cooking Steps

1. 

   Step1:Separation of egg white and yol

2. 

   Step2:Stir the yolk mixture. Add 40g oil, 60g milk, 35g sugar and 2G salt. Mix well. Add 100g of low gluten powder. Stir gently. Don't use too much force to prevent the low gluten powder from starting.

3. 

   Step3:Put the separated egg white into a container without oil and water.

4. 

   Step4:Beat the egg white with an electric beater until it bubbles. Add 1 / 3 of the remaining 40g sugar.

5. 

   Step5:Continue to send the egg white. Send it to the full foaming state. Add 1/3 sugar.

6. 

   Step6:Continue to beat the egg white until wet foaming. Add the last 1 / 3 sugar.

7. 

   Step7:Continue to beat until dry foaming, that is, the state in the picture. The inspection method is that the chopsticks can't stand upside down or the containers can't flow out.

8. 

   Step8:Pour 1 / 3 of the egg white into the batter. At this time, preheat the oven for. 150 ℃. 5 minutes.

9. 

   Step9:Use a rubber knife to stir them evenly like cooking. Add 1 / 3 egg white. Continue to stir. (do not circle and stir quickly to affect the stability of low gluten powder

10. 

    Step10:Pour the evenly stirred cake paste into the container for the egg white. Continue to stir with the last 1 / 3 of the egg white until it is completely uniform.

11. 

    Step11:Pour the batter into the cake mold.

12. 

    Step12:Shake the cake mold gently to make the batter smooth.

13. 

    Step13:Before entering the oven, shake the cake mold on the table twice to make the big bubbles on the surface of the cake paste disappear.

14. 

    Step14:Put the cake mold in the middle and lower layers of the preheated oven. 140 degrees. Set the time to 70 minutes. Last 20 minutes. Reduce to 120 degrees. (the oven is 25L, and the cake mold is 8 inches. You can adjust the temperature and time by yourself according to the size of oven and mould. The principle is that the smaller the oven is, the slower it should be roasted at low temperature.)

15. 

    Step15:When the cake starts to mature, adjust the temperature to 120 ℃. During baking, try to open the oven door as little as possible to avoid the cold shrinkage of the cake.

16. 

    Step16:Before leaving the oven, insert a toothpick into the cake for inspection. If it is not sticky, it can prove that the cake is mature.

17. 

    Step17:After taking out the oven, turn the cake mould upside down and let it cool. After cooling thoroughly, use the release knife to remove the cake. Qifeng cake is finished.