Cooking Steps

1. 

   Step1:8-inch Qifeng cak

2. 

   Step2:Prepare all ingredients according to the recipe. Prepare two stainless steel basins without water and oil. Separate the egg white and yolk

3. 

   Step3:Mix the yolk evenly and add 10 grams of suga

4. 

   Step4:Pour in corn oil and then milk and mix wel

5. 

   Step5:Sift the flour into the yol

6. 

   Step6:The sifted flour is stirred evenl

7. 

   Step7:It's better to refrigerate the eggs in advance. Beat the protein with medium speed. Beat the protein for 30 seconds and add 1 / 3 of sugar when the fish eye bubble comes out

8. 

   Step8:Add 1 / 3 sugar to continue to kill when making fine line

9. 

   Step9:Beat for 1 minute or so, then add the remaining white sugar. Continue to beat the white sugar, and add the protein three times

10. 

    Step10:There is resistance to send the protein. When lifting, you can see the protein back to the hook

11. 

    Step11:Take a third of the protein and add it to the egg yolk mixture. Mix it up and down. Do not stir the egg whites into the yolk paste for three times, and then mix them evenl

12. 

    Step12:Take tin paper and wrap the 8-inch movable bottom mol

13. 

    Step13:Put it into the mold after wrappin

14. 

    Step14:Preheat the oven in advance. Pour the batter into the oven. Shake it up a few times. Shake out the bubbles inside. Put some water in the baking tray. Make the cake water bath more soft. Bake up and down 130 ℃ for 60 minute

15. 

    Step15:For the last 19 minutes, observe the color of the cake. Take a piece of tin paper and cover it to prevent it from being burnt

16. 

    Step16:Delicious and simple Qifeng cake is out of the pot. Demould it when it's cold