Cooking Steps

1. 

   Step1:First, the egg protein and yolk are separated in two pots. (make sure the egg basin is free of oil and water.

2. 

   Step2:First mix the corn oil with the egg yolk (corn oil is added several times. Mix the corn oil evenly every time). After mixing, the egg yolk is slightly white without oil flowers.

3. 

   Step3:Add the milk to the yolk liquid in several times. Mix the milk evenly every time. After mixing, the yolk liquid is obviously white without oil floating on it.

4. 

   Step4:Then add the sifted low gluten flour. Stir gently until it is even and free of granules.

5. 

   Step5:Use electric egg whisk to beat the protein to a blister. Add half of the soft sugar to continue to send. Send to a more delicate foam. When the volume is significantly increased, add the remaining half of the soft sugar to continue to send.

6. 

   Step6:The egg white is very delicate. When you lift the beater, it will form a sharp corner. You can mix the egg white cream with the yolk paste.

7. 

   Step7:First, take 1 / 3 of the protein into the egg yolk paste. Turn it up and down with a scraper. Gently move it.

8. 

   Step8:Pour the mixed egg yolk paste into the remaining 2 / 3 of the protein. Continue to mix evenly by turning. The mixed batter is very delicate.

9. 

   Step9:Pour it into a 6-inch cake mold. Drop it twice to remove the big bubbles.

10. 

    Step10:Preheat the oven for 10 minutes in advance. Put the baking tray on the middle and lower layers. Put the 6-inch mold on the baking tray. Bake it at 130 ℃ for 20 minutes, then adjust it to 160 ℃ for 20 minutes. (the temperature can be adjusted according to your own oven) try not to open the oven door during the baking process. After the cake comes out of the oven, it falls down freely at 20c and immediately buckles. After the cake buckles are cool, it can be demoulded.

11. 

    Step11:The light and soft Qifeng cake is ready. Enjoy it with your family. [Jiuyang food school] Xiaoyang food Zibo New Mart statio