Cooking Steps

1. 

   Step1:Prepare the necessary ingredients. Separate the egg white and protein. The basin where the protein is put must be free of water, oil and a little yolk will affect the delivery.

2. 

   Step2:Pour the milk and corn oil into the bowl with the yolk. Beat it with the hand beater until no oil stars can be seen. It's about four or five minutes. Be patient.

3. 

   Step3:Sift low gluten flour through a siev

4. 

   Step4:Put the low gluten flour into the yolk mixture. Use a scraper to cut the Z word and mix evenly. Remember not to stir in circles. The flour will start to gluten. It's better to filter it once.

5. 

   Step5:The eggbeater should also be free of water and oi

6. 

   Step6:Squeeze a few drops of lemon juice. Or change it into white vinegar

7. 

   Step7:Hit the protein at high speed and add one third of the fine sugar into the blister. Feel for yourself. You don't need to weigh the amount of. 40 g Sugar for three times.

8. 

   Step8:Add sugar once more when you make bubbles. Now change to slow spee

9. 

   Step9:Add the rest of the sugar after the pattern is made

10. 

    Step10:When you feel that there is resistance, you should always lift the beater's head to see the state of protein. It's not until there is an upright triangle. This step is very important. The protein must be in this state. Otherwise Qifeng will fail.

11. 

    Step11:Preheat the oven. The temperature of the upper and lower tubes is 145 degrees

12. 

    Step12:Scrape two spoons with a spatula into the yolk mixtur

13. 

    Step13:Cross the j-word quickly and mix it for a few times. Don't turn it to even one deliberatel

14. 

    Step14:Pour it into the big bowl with egg white. Turn it over quickly. Then it must be mixed evenly. This is the state of mixed batter

15. 

    Step15:Wipe the six inch mold clean. Pour the batter at a height of more than ten centimeters from the mold. Use a scraper to slightly smooth it. Then paste the cake in the place 10 cm away from the table top and drop it five or six times. Shake out big bubbles. Take a paper towel and wipe the cake paste around. Otherwise, it will affect the climbing of the cake.

16. 

    Step16:Put it in the preheated oven for 60 minute

17. 

    Step17:After the cake is taken out, shake it at a height of 10 cm. Shake out the heat inside. Then put it on the baking net immediately. It will be cool for more than half an hour.

18. 

    Step18:The next step is demoulding. Use your hands to break the cake around. Gently push the bottom. The cake will come out. It's not bad. If you're new, you'd better use a release knife.

19. 

    Step19:I don't give you a detailed tutorial on whipping cream and decoratio