Cooking Steps

1. 

   Step1:Separate the egg liquid with a separator and put them into a basin without oil and wate

2. 

   Step2:Beat the yolk well. Then add the milk and corn oil. Sift in the low gluten flour. Mix gently with the zigzag shape

3. 

   Step3:After beating and lifting the fine flour free particles, you ca

4. 

   Step4:Add a few drops of lemon juice to the protein. Then beat it up with the electric whisk until the fine bubbles appear

5. 

   Step5:Add a third of the sugar powder. Continue to beat at high spee

6. 

   Step6:Make fine texture. Add another third. Continue to pas

7. 

   Step7:Beat until wet. Add the last third of sugar powder. Continue to bea

8. 

   Step8:Beat until dry. Lift to sharp corner. Finish the egg white. Pour one third of the egg white into the yolk. Mix gently. Shovel down the upper right corner. Turn out the lower left corner. Make sure the action is fast and gentle. Avoid defoaming. After mixing, pour into the remaining egg white

9. 

   Step9:Continue to mix as abov

10. 

    Step10:Mix well and pour into the eight inch mold. Pour in all. Drop the mold vertically from a high place. Shake out the bubbles in the cake liquid. Then put them into the preheated oven. The lower layer is 135 ° 45 minutes. The oven difference. The temperature and time are determined according to the situation of your oven

11. 

    Step11:At this time, you can have a rest. Then prepare 200g light cream. Then add sugar and whisk it to 70% or 80%

12. 

    Step12:Take the Qifeng cake out and cool it. Cut it into two or three pieces. Then squeeze the whipped cream on it. Spread the strawberries (only strawberries can be used today). Then squeeze another layer of cream and top it. The cream on the top is not enough. The relatives can whip some cream to make the shape. That's all I can do

13. 

    Step13:After topping. Spread cream. Then roughly scrape the surface and side

14. 

    Step14:And then the details are smoothed ou

15. 

    Step15:Top with strawberries. En