Since learning baking, Qifeng cake has failed n times. After hard study, it can finally be made perfect every time.
Step1:Prepare two stainless steel basins. Pour 50g salad oil into one basin.
Step2:Separate the egg white from the yolk. Pour the yolk into a stainless steel basin filled with salad oil. Pour the egg white into another basin. At this time, if the egg white basin is clean without oil or water.
Step3:Put 40g water, 20g sugar and 1g salt into the yolk bowl respectively.
Step4:Sift low gluten flou
Step5:Beat the egg white. Add the sugar in 3 times. Beat for 6.7 minutes. The egg white is good. Beat until the hook is out.
Step6:Beat the yolk paste evenly in the first gear of the eggbeater. Pour in the low gluten flour. Stir with the head of the eggbeater for several times. Then beat evenly in the first gear.
Step7:Preheat the oven in advance. Heat it up and down for 150 degrees. Take out one third of the beaten egg white and add it into the egg yolk paste. Cut and mix evenly. Then pour the egg yolk paste directly into the beaten egg white basin. Cut and mix evenly. Pour into the 8-inch anode movable bottom cake mold. Drop it for a few times and then put it into the oven. Bake it at 150 ℃ for 30 minutes. Then turn it up and down for 160 ℃ for 30 minutes.
Step8:It's time. Take out the cake and drop it twice. Turn it upside down immediately. Wait for the cake to cool completely before demoulding.
Cooking tips:The albumen basin must be free of oil and water. The mould with anode movable bottom mould is the best. The effect of baking without mucous membrane is not good. As long as the albumen is good, do not pay special attention to other steps. Put the batter into the oven as soon as possible after it is finished to avoid defoaming. The eggs must be put into the refrigerator one day in advance for refrigeration. There are no pictures for other steps. Don't know if you can add them after clicking publish? There are skills in making delicious dishes.