Cooking Steps

1. 

   Step1:Qifeng cake is more delicate. It's easy to fail if you don't pay attention to one detail. Details matter. No nonsense. Let's get to the point. Prepare 2 basins without water or oil. (all tools involved shall be free of water and oil). The egg separator separates the yolks and proteins of five eggs into two basins.

2. 

   Step2:Egg beater high speed beating protein - fish eye bubble state (flow state). Put a third of sugar. Continue beating; protein presents texture state. Put a third of sugar; continue beating. Lift the egg beater up with hook state. Put a third of sugar. This is wet state. To hit the dry state (eggbeater up. No hook). After the lines appear, I feel that there is resistance in the eggbeater, so I adjust it to medium speed.

3. 

   Step3:Milk, oil, sugar, egg yolk and lemon juice are all mixed. The medium speed is about 45 seconds. Observe the state by yourself. As long as it is fully mixed, it is OK. There is no need to beat it. The purpose of lemon juice is to remove the fishy smell of eggs.

4. 

   Step4:Sift the low gluten flour into the yolk mixture. Be sure to sift to prevent bumps in the mixing process. Use a scraper to stir. Note that it's a stir fry. It's not a stir. Do not use too much force during the mixing process to prevent the paste from getting cramped. The cake doesn't climb high when it's stiffened.

5. 

   Step5:Pour one third of the protein into the egg yolk paste and mix well. (the protein is very fragile. It can not be used too hard. It is easy to defoamer); pour the mixed batter into the protein basin and continue to mix. Mix well.

6. 

   Step6:This is an eight inch square. Pour it into the mold. Shake it slightly. Shake out the big bubbles inside.

7. 

   Step7:Preheat the oven ten minutes in advance. Mold lay down layer. 135 degrees 60 minutes. In 150 degrees. 10 minutes color. Each oven has a different temper. Adjust the temperature according to your ow

8. 

   Step8:Waiting. A few words. After baking, shake the upper part of the horse. After shaking out the hot air, buckle it on the baking net. Cool it and demould i

9. 

   Step9:Finished produc