Cooking Steps

1. 

   Step1:First, separate the yolk and protein of the eg

2. 

   Step2:Add milk and salad oil to the yolk. Shake and wrap around the yolk. (prevents the yolk from being exposed for too long and crusting on the surface) set aside.

3. 

   Step3:Send the egg white. First of all, add nothing. Beat the egg white at a low speed until it is thick and foamy. Then turn the egg white at a medium high speed and continue to beat until the egg white is in a state where the lines disappear slowly. Add the first sugar powder. Continue to beat at high speed until the egg white is white and the beater has a small sharp hook. Put in the second sugar powder and beat. The lines will not disappear. Add the last sugar powder and beat for several time

4. 

   Step4:Like this. It's Qifeng cak

5. 

   Step5:Put the beaten egg white aside and let it stand. Deal with the yolk. First sift in the flour with low gluten and cocoa powder. Use the hand beater to circle and mix well until you can't see the powder particles. Don't beat too much. It will make flour glute

6. 

   Step6:At this time, you can preheat the oven at 150 ℃ for about 10 minutes. Check the standing protein status with the hand beater. If it is as delicate as before and does not defoamer, it can be used again. If it's changed, use the hand beater to beat it a few more times. Then dig a third of the egg white into the yolk paste. Stir well. Finally, pour all the batter into the egg white. Mix well. (thank you for forgetting to take a picture. Make up next time

7. 

   Step7:Pour the egg yolk paste into two six inch molds or an eight inch mold. Fall twice at a height of about 15 cm. Shake the atmosphere out and put it into the oven. Heat up and down 150 ℃ for 3540 minutes. Turn it upside down and cool it immediately after leaving the oven. At least more than two hours. Overnight is better. Now I find that the temperature of my oven is on the high side, so everyone should find out the temper of their ove

8. 

   Step8:This is the eight inch Qifeng cake made before. It's perfect

9. 

   Step9:These are two six inch black forest Qifeng made today. I have cut them. Ready for mountin

10. 

    Step10:Whipped cream with sugar powder until it is papered. I dug a part of it and added some pigment. Let's play this by yourself. I didn't do muc

11. 

    Step11:Put on the cream. It's the leftover from the last cake. That's what animal cream is like. It's too thin after it's placed.

12. 

    Step12:The second layer. The fruit of the virgi

13. 

    Step13:The third layer of strawberries. Ha ha. Terrible

14. 

    Step14:

15. 

    Step15: