Chinese Food

Cooking Steps

1. 

   Step1:Prepare the ingredient

2. 

   Step2:Protein, yolk separation, bowl or basin of protein shall be free of oil and wate

3. 

   Step3:Add 20 grams of sugar to the yolk. Beat evenly with a hand beater

4. 

   Step4:Add salad oil, milk. Sti

5. 

   Step5:Beat until the yolk liquid is even and thick. There is no separation of oil and water (but don't beat the yolk, otherwise there will be big holes in Qifeng cake. It's not delicate enough

6. 

   Step6:Sift in flou

7. 

   Step7:Use a scraper to quickly turn it over and mix it evenly. (don't circle it like stir meat stuffing. Don't over stir it too much, so as to prevent the flour from getting cramped.).

8. 

   Step8:Add a few drops of lemon juice or white vinegar to the egg whit

9. 

   Step9:Use the eggbeater to make fish eye-shaped bubbles. Then add 20 grams of sugar

10. 

    Step10:Continue stirring until the protein starts thickening thicker. Add 20 grams of sugar

11. 

    Step11:Continue beating until the protein is thick and there are lines on the surface. Add the remaining 20 grams of sugar

12. 

    Step12:Continue beating for a while. When the egg beater is lifted, the protein can pull out the curved sharp corner. It means that it has reached the level of wet foaming

13. 

    Step13:Because it's a Qifeng cake. You need to continue to beat until you lift the egg beater. The egg whites can pull out a small upright sharp corner. At this time, beat until the egg whites are hard foaming. Lift the egg beater. The protein on the top is triangular and upright. It will not ben

14. 

    Step14:At this time, even the recoil protein will not flow out. Here's a pictur

15. 

    Step15:Take out 1 / 3 of the egg white and mix with the yolk mixed before. Use a rubber scraper to cut and mix evenl

16. 

    Step16:Unifor

17. 

    Step17:Then pour the mixed batter into the egg whit

18. 

    Step18:Cut and mix quickly and evenl

19. 

    Step19:Pour it into the cake mould immediately. Smooth it. Hold the mould by hand and shake it on the table for several times. Shake the atmosphere inside

20. 

    Step20:Put it in the middle layer of the preheated oven. Bake it for 65 minutes on a 165 degree high and low fire (in the last few minutes, you can use a toothpick to stick into the cake and take out the toothpick to see if there is any tissue on the toothpick. Bake for another 5 to 10 minutes

21. 

    Step21:After baking, take it out and shake it down from a height of 41 cm. Shake it out with hot air. Buckle it up immediately. After cooling, it can be demoulded

22. 

    Step22:A height map of the cak

23. 

    Step23:An organization char

24. 

    Step24:A finished product drawin