Cooking Steps

1. 

   Step1:Forget to take low powder. First of all, prepare all the ingredients, egg yolk and protein separation. The protein container should be free of water and oil. This is the key step in making Qifeng cake.

2. 

   Step2:First make the albumen paste - add vinegar. When using the automatic eggbeater to beat it to the fisheye shape, add 1 / 3 sugar (20g).

3. 

   Step3:Continue to beat until the protein is thick. Add 1 / 3 sugar.

4. 

   Step4:Continue beating. When the lines appear, add the remaining 1 / 3 sugar.

5. 

   Step5:Continue to beat again. When the egg beater protein can pull out the curved angle, it means that it has developed wet foaming. Qifeng wants to dry foaming. So it changes from high speed to low speed.

6. 

   Step6:When the eggbeater is lifted, it can pull out a short angle, and it will not slide down. It means that it has reached dry foaming. This is the time. Store the egg whites in the refrigerator. Then make the yolk paste.

7. 

   Step7:Make yolk paste - mix the yolk evenly. Don't beat.

8. 

   Step8:Add milk and corn oil. Corn oil can be mixed and poured. It's easier to mix.

9. 

   Step9:Sift in the flour.

10. 

    Step10:Gently stir with a rubber scraper. Don't stir too much to avoid cramping.

11. 

    Step11:Put 1 / 3 of the protein in the yolk paste.

12. 

    Step12:At this time, preheat the oven. Lower and middle layers. Heat up and down for 150 °. 60 minutes. Use a rubber scraper to gently stir. From the bottom to the top. Do not circle to stir, so as to avoid defoaming.

13. 

    Step13:Mix well. Pour the yolk paste into the rest of the batter. Mix well in the same way.

14. 

    Step14:After mixing well, pour the mixture into the mold, shake it hard for several times, shake out big bubbles, and then put it into the preheated oven.

15. 

    Step15:My oven is too small. So I use a 150 ° fire. It's not easy to crack. It's not easy to color.

16. 

    Step16:After 60 minutes, open the oven door a little and pat the cake. It means that it's ready to bake when you hear no rustle. Take it out at this time. Shake it on the table and turn it upside down immediately (I use two bowls, because the cake is bulging. It can't be put on the grill directly to press the cake). After it cools down, it will be demoulded. I'm a little worried about demoulding this time. I wish you all success. Welcome to the picture above.