Cooking Steps

1. 

   Step1:Get all the materials ready. No

2. 

   Step2:Separate the egg yolk from the protein. Set aside and prepare for use. Mix the corn oil and milk together. Put in 30g sugar and mix well. Put in the egg yolk and mix evenly with the Z-shaped hand beater

3. 

   Step3:Sift the flour and baking powder and pour them into the yolk paste. Note that the speed should be fast and light (stir evenly until there is no particle). Otherwise, the flour will be skinned and lead to the failure of Qifeng production. Preheat the oven at 120 ℃ for about 10 minutes

4. 

   Step4:Now start to beat the egg white. Put a few drops of white vinegar or lemon juice in the egg white and stir quickly. Beat until it looks like a fish's eye and put in 20 grams of sugar

5. 

   Step5:Beat until it's thick, put 20 grams of sugar. It's about five or six minutes

6. 

   Step6:Put 20 grams of sugar into the wet foam. The process will take about eight or nine minutes

7. 

   Step7:Just hit the hard foam and lift up the eggbeater. Don't hit it again. It took me about 12 minutes

8. 

   Step8:Put one-third of the egg white in the yolk paste and quickly mix. Then put the yolk paste in the remaining two-thirds of the egg white and mix well

9. 

   Step9:Put the batter into the mould. Lift it and fall from a height of 10cm. Shake out big bubbles. Put it into the preheated oven. Put the mould on the middle layer of the baking net to bake

10. 

    Step10:It's like 50 minutes. Now set the temperature to 130 and bake for 20 minutes

11. 

    Step11:Take out a few shakes. Because Qifeng is very high, do not buckle it upside down on the baking net. It will squeeze it short. So it is recommended to buckle it upside down on two pots of the same height. Because the cake is very heavy, it will fall off. So you can put some water in the pot. But you should pay attention not to let Qifeng fall into the water. That's not good. Wait until it's cool and thoroughly demoulded. Qifeng is good