Chinese Food

Cooking Steps

1. 

   Step1:Prepare all material

2. 

   Step2:Separate the egg white and yolk. Put them in a bowl without water or oil

3. 

   Step3:Beat the egg yolk and add the milk to mix evenl

4. 

   Step4:Add corn oil and mix wel

5. 

   Step5:Sift in low gluten flour. Mix wel

6. 

   Step6:Mixed into a delicate batte

7. 

   Step7:Next, the protein is sent. Use electric eggbeater to slow down to the first gear. Add 1 / 3 of white sugar when you reach the thick bubbl

8. 

   Step8:Add 1 / 3 of sugar when you hit the bubble

9. 

   Step9:Add the remaining white granulated sugar when there are obvious line

10. 

    Step10:To this extent, it's wet foaming. Make a cake roll and beat it up like this

11. 

    Step11:When you reach the point of dry foaming, you can make Qifeng cake (with short, upright, sharp corners

12. 

    Step12:Scoop 1 / 3 of the egg white cream into the yolk. Mix wel

13. 

    Step13:Spoon 1 / 3 of the protein cream into the yolk paste. Continue to mix evenl

14. 

    Step14:Finally, pour the yolk paste into the egg white. Mix well. At this time, the batter is delicate and fluffy

15. 

    Step15:Pad oil paper in 6-inch anode movable bottom mol

16. 

    Step16:Pour in the batter. Shake lightly. Shake out big bubble

17. 

    Step17:Put in the bottom layer of the preheated oven. Bake at 170 ℃ for 35 minute

18. 

    Step18:Qifeng cake climbs very high. Poke it with chopsticks. If there is no sticky paste on the chopsticks, it means it's cooked

19. 

    Step19:It's very fluffy and soft. You can use this Qifeng cake to make birthday cake or mousse cake.