Cooking Steps

1. 

   Step1:Separate the protein and yolk in a container without water.

2. 

   Step2:Use the hand beater to break up the yolk. Add milk. Beat evenly.

3. 

   Step3:Add corn oil and beat evenly.

4. 

   Step4:Dry in low gluten flour and beat evenly.

5. 

   Step5:The egg yolk paste is ready. Lift the beater to flow freely.

6. 

   Step6:Beat the egg white. Drop a few drops of white vinegar or lemon juice. Electric egg beater, medium speed. Add 3 / 1 sugar to beat until big bubble. Continue to beat with electric beater.

7. 

   Step7:When you feel a little delicate, add 3 / 1 of sugar and continue to whisk.

8. 

   Step8:Add in the remaining sugar and continue to beat until the beater has a sharp corner.

9. 

   Step9:Shovel 3 / 1 of the egg white into the egg yolk paste container. Stir evenly (note - stir or z-sign. Do not stir

10. 

    Step10:Take another shovel and put it into the egg yolk paste container. Continue to stir evenly. Stir. Stir. Stir. Stir. Say important things three times. Pour the yolk paste into the egg white container. Stir well.

11. 

    Step11:Pour it into the 8-inch abrasive tool. Drop it up and down several times. Shake out the bubbles. In the picture, I just fell. Look at the bubbles on the edge. If you don't shake out, it's easy to crack.

12. 

    Step12:Preheat the oven at 130 ℃ for 5 minutes. Put it in the middle of the oven. Bake it at 130 ℃ for 3540 minutes. (depending on the performance of your own oven) observe the color at any time. In my picture, it's like baking for 20 minutes. It's climbing very high.

13. 

    Step13:40 minutes later. Put on the insulated gloves and take out the abrasives immediately. Buckle them upside down on the baking net. Put two small bowls under them. Cool them faster. Cool thoroughly before demoulding.

14. 

    Step14:With a cup of coffee. Afternoon tea starts.

15. 

    Step15:Love's original Qifeng cake. It's so delicious that it can't stop.

16. 

    Step16:Look at the inner tissue. It's sweet, soft and delicious.