Cooking Steps

1. 

   Step1:Separation of egg white and yolk.

2. 

   Step2:Egg white at low speed. Add 1/3 sugar to the rough froth.

3. 

   Step3:Whisk the egg white at high speed. The egg white expands and becomes larger obviously. The tail is crooked. Add a third of white sugar.

4. 

   Step4:Whisk the egg white at low speed. The lines are obvious in the egg white. The tail is crooked. Add the remaining white sugar.

5. 

   Step5:Continue to beat at low speed until the resistance is obvious. The lines of egg white are clear. The egg white at the end is upright.

6. 

   Step6:Lazy people must learn to remove the beater directly. It is used to stir the yolk paste.

7. 

   Step7:Mix the yolk, water and corn oil. Stir with the beater for 2 minutes.

8. 

   Step8:Sift in low gluten flour. Stir for 2 minutes.

9. 

   Step9:Take one third of the albumen cream and put it into the egg yolk paste. Mix it evenly by cutting and mixing.

10. 

    Step10:Then pour the yolk paste back into the albumen paste. Mix evenly with the cutting and mixing method. Don't draw circles.

11. 

    Step11:Mix red koji rice flour with hot water. Stir well.

12. 

    Step12:Take half of the cake paste and mix it with red koji rice flour. Mix evenly by cutting and mixing.

13. 

    Step13:Pour a tablespoon of Monascus paste into the center of the cake mold.

14. 

    Step14:Then pour a tablespoon of plain cake paste into the center.

15. 

    Step15:Pour in two kinds of cake paste alternately until the end. Lift the cake mold and shake it hard.

16. 

    Step16:Put it in a 175 degree preheated oven. Bake for 2830 minutes.

17. 

    Step17:Take out the cake, turn it upside down and cool it, then cut it.

18. 

    Step18:Red koji rice flour is a natural pigment for fermentation. It can be eaten at ease. Red koji rice noodles make red velvet Qifeng. Cocoa noodles make zebra Qifeng.