Cooking Steps

1. 

   Step1:Making of yolk paste - separate the egg white and yolk of five eggs. Add 30g sugar to the yolk and break it up. Mix 75g milk and 75g salad oil into water and oil, then pour into the yolk liquid and mix into the mixture. Then sift in 120g low powder and 5g baking powder. Mix up and down (or Z-cut) to make yolk paste.

2. 

   Step2:Making of egg white cream: drop 2-3 drops of lemon juice / white vinegar into the egg white (none or none). Break the egg white with 1-2 gears at a low speed until it is fisheye like. Add 1 / 3 sugar. Beat until big bubbles appear, then add 1 / 3 sugar. When the electric eggbeater is turned to the third gear and the speed is medium, add the remaining 1 / 3 sugar and 10g corn starch when it is thick and has obvious lines. Then turn 4-5 gear to medium and high speed until the egg beater has the wet foaming with sharp hook, and then use medium and low speed to turn to the dry foaming with the vertical short sharp angle.

3. 

   Step3:Making and baking of cake paste - add 1 / 3 of protein cream into the egg yolk paste basin. Cut in with a spoon and mix quickly from the bottom to the top. Then pour the mixed paste into the remaining protein cream and mix quickly and gently. Pour the mixed cake paste into the 8-inch movable bottom anode round mold. Shake gently for 3 to 4 times. Put it into the preheated oven. Turn it up and down for 160 ℃ and bake for 55 minutes (different oven has different temperaments. You have to adjust the temperature time by yourself

4. 

   Step4:Bake at 160 ℃ for 55 minutes, then take out three or four times of light vibration and buckle them upside down on the grid frame to cool down and demould (about 1 hour).

5. 

   Step5:Tips. If you want to make Qifeng of various flavors, if you add 20 grams of cocoa powder / Matcha powder, then change the low gluten flour to 100 grams. Yoghurt Qifeng can change the milk in the formula to yoghurt. I prefer qifengdi ocean cake. The blue jelly layer can be mixed with Rio cocktail or blue juice drink and fish jelly.