Cooking Steps

1. 

   Step1:Separate the egg white from the egg yolk. The basin containing the egg white should be free of water and oil. Otherwise, the egg white will be affecte

2. 

   Step2:Add 60g milk to the yol

3. 

   Step3:Stir in egg beater for 2 minutes. Add 40g corn oil (salad oil can also be used. Edible oil without obvious smell can be used

4. 

   Step4:Use the beater to stir until the surface is white and emulsifie

5. 

   Step5:60g low gluten flour mixed with 10g cocoa powde

6. 

   Step6:Sift the mixed cocoa flour into the yolk past

7. 

   Step7:Use the scraper to mix evenly at the foot of the mountain (pay attention to the technique. Do not circle and mix. Avoid stringing

8. 

   Step8:Add white sugar into the protein in three times. Beat until it is wet and foamy. After the protein has fine lines, beat it for a while. Hold the egg head and show a slight crook. Don't beat it too far to avoid cracking when baking

9. 

   Step9:Take one third of the egg white and put it into the yolk paste and mix it up and down evenly. The technique should be light. Don't stir in circles to avoid defoaming. All the mixed yolk paste should be poured back into the remaining egg white. The same technique should be used to mix evenly. The cake paste is ready

10. 

    Step10:28 * 28cm gold plate is paved with a layer of oil paper for easy demouldin

11. 

    Step11:Pour the batter into the plate. Scrape the batter flat. Knock it on the table. Shake out the big bubbles in the batter

12. 

    Step12:Preheat the oven in advance. Place the cake in the middle layer. Bake at 130 ℃ for 30 minutes

13. 

    Step13:Take out the cake from the oven after the cake is baked. Drop it vertically and it's hot

14. 

    Step14:Cover the cake with a piece of oiled pape

15. 

    Step15:Turn over. Tear off the oiled pape

16. 

    Step16:When it is cooled to warm temperature, cut a knife at one edge of the end of the cake roll to facilitate the connection of two ends of the cake rol

17. 

    Step17:Sugar in crea

18. 

    Step18:Use the eggbeater to stir until the lines appear. Cream tastes tender

19. 

    Step19:Spread the whipped cream in the middle of the cak

20. 

    Step20:Fixed by oil paper rolling. Refrigerate until qualitativ

21. 

    Step21:Cut off both ends of the cake roll after shaping. Decorate the surface with cream. Sprinkle a little chocolate chips and cranberrie

22. 

    Step22:Finished anatomy. Qifeng cake is very well organize