Cooking Steps

1. 

   Step1:Take six inch Qifeng cake as an example - separate the egg yolk protein. Put the protein in a large basin without water, oil or yolk. Beat the yolk evenly with a hand beater (or chopsticks). The egg white is ready for use.

2. 

   Step2:Add milk into the beaten egg yolk, mix well, and then add salad oil. After mixing evenly, sift in the low gluten flour with flour sieve. The low gluten flour can not be sifted in all at once. It should be divided into several times and a small amount to avoid lumping. Mix the low gluten flour with the yolk mixture evenly. Do not use too much force to avoid the gluten.

3. 

   Step3:Mix the low powder yolk liquid for use. At this time, preheat the oven for 12 minutes. Heat it up and down for 120 degrees (my oven is relatively hot. The temperature of the parents can be adjusted according to their own oven). Start to pass the protein. This step is the key to fluffy Qifeng cake. First beat the egg whites with the electric beater for more than ten seconds. When they are white and have big bubbles, add 1 / 3 white sugar. Beat until the protein turns to a slightly thick, heavy white liquid.

4. 

   Step4:Put in 1 / 3 white sugar again. Beat until the protein has lines. A big white hook appears when lifting. That is, when the foam is wet, add in the last 1 / 3 white sugar.

5. 

   Step5:Beat the egg white to dry foaming - there is a straight sharp corner when lifting. Insert the chopsticks and do not fall down. Shake the egg white and do not move. The process from wet foaming to dry foaming can be mentioned every ten seconds.

6. 

   Step6:Pour 1 / 2 of the beaten protein into the egg yolk liquid and mix. Use the method of scraping cross or cutting up and down to mix. Do not rotate it anticlockwise to avoid protein defoaming. Mix 1 / 2 protein and egg yolk evenly. Pour it into the remaining protein and mix evenly.

7. 

   Step7:Pour the cake liquid into the six inch mold. Shake it up and down several times to discharge the big bubbles. Put the mold in the lower layer of the preheated oven. My oven is Galanz 1538q. The temperature is high. So I put the mold in the lower layer of the oven and it can still be colored. Bake it at 120 ℃ for 30 minutes, and then bake it at 150 ℃ for 10 minutes. Eight inches is 125 degrees 45 minutes. 150 degrees 15 minutes. You can put it in the middle or lower layer according to the situation of your oven. The temperature can be adjusted during the baking process. When the skin of the cake feels elastic, it's OK.

8. 

   Step8:Turn the baked cake upside down and let it cool (do not take out the cake before it is cold, so as not to collaps

9. 

   Step9:

10. 

    Step10: