Cooking Steps

1. 

   Step1:It's an eight inch Qifeng cake. It uses four eggs, one weighs about 64g.

2. 

   Step2:Separate the whites. Take a clean, oil-free and water-free container for the egg white.

3. 

   Step3:Beat the yolk well. Pour in the cooking oil.

4. 

   Step4:Add oil and mix well. Add milk and mix well.

5. 

   Step5:Then sift in the lower flour. Mix well.

6. 

   Step6:Mix well slowly. Mix until there is no granule or dry powder.

7. 

   Step7:Send the egg white. Take 1 / 3 sugar powder and pour into the egg white. Beat until the fish eye bleb. Then add half of the sugar powder and beat until it is wet foaming. Finally, add the remaining sugar powder and beat it up as shown in the figure. Lift the egg beater to make a small straight hook.

8. 

   Step8:Take 1 / 3 of the egg white and cut it up and down in the yolk paste. Mix well.

9. 

   Step9:Then pour the mixed yolk paste into the egg white. In the same way, cut up and down to make the yolk paste and the egg white mix evenly.

10. 

    Step10:Pour the batter into the cake grinder. Then, lift the abrasives up to a height of about 10cm and fall down to shake out bubbles.

11. 

    Step11:Put it in the lower layer of the oven and bake at 130 ℃ for 45 minutes.

12. 

    Step12:This is the height of the cake when it's baked for ten minutes.

13. 

    Step13:See that the cake is not rising. For the last five minutes, adjust 160 degrees to color the cake.

14. 

    Step14:Take out the cake and turn it back quickly. Cool and demould.

15. 

    Step15:Make a circle along the edge of the cake with a release knife. Push up on the bottom of the cake film.

16. 

    Step16:Cut off the edge of the bottom film with a release knife. Demoulding is completed.

17. 

    Step17:Start eatin