Cooking Steps

1. 

   Step1:Last close-up to show the importance. No oil or water in the protein bowl and egg beater. It doesn't matter what you just washed. Dry it with kitchen paper. If you want to succeed, you have to give up Separation of protein and yolk. Do not mix egg yolk with protein.

2. 

   Step2:Add milk and corn oil to the egg yolk. Mix it evenly with a hand beater. Sift in low gluten flour. Continue to use the beater to cut and mix evenly. Pay attention to cutting and mixing, not mixing, so as not to make the batter gluten.

3. 

   Step3:Beat the protein. Add the sugar in three times (before the wet foaming. The specific interval is not very important).

4. 

   Step4:In the eggbeater, high-speed whisking is used. When the eggbeater is lifted, a small corner is pulled on the eggbeater, which is called wet foaming (I use refrigerated eggs. Aca125w eggbeater for high-speed whisking, which takes 5-6 minutes).

5. 

   Step5:Continue to beat at high speed for about 2 minutes, as shown in the figure. At this time, lift the eggbeater. Pull out the small upright sharp corner on the eggbeater. It is dry foaming (at this time, the resistance can be obviously felt with the hand-held eggbeater). The egg beating is over.

6. 

   Step6:Put 1 / 3 protein in the yolk paste. Stir gently with a rubber scraper (from the bottom to the top, do not circle to avoid protein defoaming). After mixing, pour the egg yolk paste into the bowl full of protein. Mix evenly with the same method until the egg yolk paste and protein are fully mixed. The state after mixing should be relatively thick and uniform light yellow.

7. 

   Step7:Pour the mixed egg yolk paste into the mold. The amount in the square can make an eight inch Qifeng. I used a car mold today. Shake the hand mold on the table a few times. Shake out the big bubbles. Put it into the middle and lower layers of the oven preheated by 150 degrees up and down. Bake for 45 minutes. After baking, take it out of the oven, shake the mould immediately to expel the gas, and then turn it upside down to cool it. If baking often, it is necessary to prepare a timer. Many oven timing functions are not accurate. Once the baking time is delayed, either the baking paste or the cake is not poured in time and collapses.

8. 

   Step8:After cooling, directly use hand to demould. No demoulding tools are needed. Directly use hand to pick. The action should be slow. A little while turning and gradually stripping the mold.