Cooking Steps

1. 

   Step1:Separate the egg yolk from the egg white. Pay attention to make sure that there is no oil or water in the egg beating basin where the egg white is placed. I have a special basin for egg beating. Beat the yolk first. Then add corn oil and beat wel

2. 

   Step2:Add in the milk. Stir well

3. 

   Step3:After mixing, add the tea powder and low gluten flour sifted in advance and mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth. Do not rotate it to avoid the gluten.

4. 

   Step4:This is the batter mixed with egg yolk

5. 

   Step5:Add three drops of fresh lemon juice to the egg white. Use the electric beater to whisk the egg white at high speed. Whisk it into such a big fish eye bubble. You can add a third of sugar powder

6. 

   Step6:Then use the electric egg whisk to continue high speed. When the egg white foam is gone, fine and smooth, you can add another 1/3 sugar powder.

7. 

   Step7:Beat to wet foaming. Add the last third of sugar

8. 

   Step8:Whisk the protein to a dry foaming state (after lifting the eggbeater, the protein pulls out the upright sharp corner). Just fine.

9. 

   Step9:Put 1 / 3 protein into the yolk bowl. Stir evenly (from the bottom up. Do not circle).

10. 

    Step10:Pour the batter into the remaining protein. Turn it over again to make Qifeng cake batter.

11. 

    Step11:Very smooth

12. 

    Step12:Pour the batter into the mold. Shake the mold on the table for several times. Shake out big bubbles.

13. 

    Step13:Put the cake mold into the preheated oven. Heat it up and down 130 degrees. Middle layer (my oven only has three layers). Bake for 4550 minutes.

14. 

    Step14:Climb up

15. 

    Step15:Shake the cake out of the oven vertically. Immediately pour it on the baking net or in the middle of two bowls until it cools completely. Be sure to cool naturally before demoulding.

16. 

    Step16:Very fresh green.

17. 

    Step17:Step diagram.

18. 

    Step18:Step diagram.