Cooking Steps

1. 

   Step1:Separate the yolk and the egg white. One of the yolks broke accidentally. But it didn't affect the whole thing. As long as the yolk doesn't drop into the egg white.

2. 

   Step2:Separated egg white.

3. 

   Step3:Microwave the milk for a minute.

4. 

   Step4:Add oil and stir well.

5. 

   Step5:Add in the egg yolk. Put in the low gluten flour. At this time, do not rotate the mixture to avoid the gluten. Z shape mix well.

6. 

   Step6:Mixed egg yolk paste. Set aside.

7. 

   Step7:Squeeze a few drops of lemon juice into the egg white. Whisk to the small bubbles as shown in the picture. Add a third of sugar.

8. 

   Step8:Beat until the protein is fine. Add the second sugar.

9. 

   Step9:Beat until the lines come out. Add the last third of sugar.

10. 

    Step10:Continue to send. As shown in the picture, you don't need to hit a right angle. The baked cake is easy to crack. Pick up the egg beater and have a slight corner.

11. 

    Step11:Use a scraper to scrape up a third of the protein. Add it to the egg yolk paste. Quickly turn it over.

12. 

    Step12:Egg yolk batter mixed.

13. 

    Step13:Put in the eight inch Yang cake mold. Make a few vertical falls on the table. There are bubbles.

14. 

    Step14:Put in the preheated 140 degree oven. Bake the middle and lower layers for 65 minutes. I've got tin wrap around the bottom. Prevent the color from getting too dark.

15. 

    Step15:Bake for 40 minute

16. 

    Step16:The 50th minute. It's covered with tin foil. If you like the dark color, you can leave it uncovered.

17. 

    Step17:Cover with tin pape

18. 

    Step18:Fall back from the highest point. Take it out of the oven. Shake it a few times.

19. 

    Step19:Snap it back on the grill. Cool it thoroughly before demoulding.

20. 

    Step20:Very good. The fragrant, tender and elastic Qifeng is successful.

21. 

    Step21:Finished produc

22. 

    Step22:Finished produc