Cooking Steps

1. 

   Step1:Separate the egg white and yolk in two basins without water or oil. There must be no yolk in the egg white. It will affect the delivery.

2. 

   Step2:Add sugar, milk and corn oil to the yolk. Stir evenly. Do not separate oil from water.

3. 

   Step3:Beat evenly and then dry in the flour. Turn it over with a scraper. Finish it when there are no particles. Do not stir it in circles. Turn it up and down to avoid the gluten of flour.

4. 

   Step4:When stirring the protein, add a few drops of lemon juice to stir the hair quickly. Because it's Qifeng cake, you should beat the egg white well until it's dry and foamy. Pick up the eggbeater after playing. It's OK to have a firm little triangle.

5. 

   Step5:Next you can preheat the oven. 160 degrees for ten minutes. Put the beaten egg white into the egg yolk paste. Mix well, then add all the egg yolk paste into the egg white and mix well.

6. 

   Step6:Pour into the square 8-inch movable bottom mold. Shake out the big bubbles and put them into the middle layer of the oven. Bake for 65 minutes. Take it out at the end of the time. Turn it upside down to cool.

7. 

   Step7:After cooling, it can be divided into three layers for decoration. You can decorate fruits or pure cream according to your own preferences.

8. 

   Step8:This is the pattern that I decorate according to the material in my hand. You can refer to it.