Cooking Steps

1. 

   Step1:Separate the egg white. Be careful not to have water, oil or other impurities in the egg white. Otherwise, it will affect the egg white.

2. 

   Step2:All the materials are good.

3. 

   Step3:Add 20g sugar to the yolk. Stir well.

4. 

   Step4:Add milk and vegetable oil. 40g each. Stir evenl

5. 

   Step5:Sift the low flour and stir it quickly to avoid the flour from glutening.

6. 

   Step6:Mixed batter.

7. 

   Step7:Beat the egg white. The first step is to beat the egg beater into thick bubbles.

8. 

   Step8:Add a few drops of white vinega

9. 

   Step9:Add a third of the sugar. Beat.

10. 

    Step10:Add sugar for the second time.

11. 

    Step11:In the end, it's just like this. There will be a small spike when lifting the eggbeater. Now you can preheat the oven. 180 ℃ for 5 minutes.

12. 

    Step12:Take one third of the protein and stir it in the batter. It must be stir. It's like cooking. Don't try to stir it easily. This step is the key to Qifeng cake.

13. 

    Step13:Stir well. Pour in the remaining protein and stir well.

14. 

    Step14:Before baking, you can put oil paper at the bottom of the mould and it will be demoulded after baking.

15. 

    Step15:Pour in the batter. Knock it gently on the table. It will prevent the big bubbles in the cake from affecting the beauty. Put in the preheated oven.

16. 

    Step16:180 degrees, 35 minutes. About 10 minutes later, the cake will be colored. At this time, tin paper can be added. In order to avoid too high temperature surface paste off.

17. 

    Step17:Judge whether the cake is ripe. Insert a toothpick into the cake. If you pull out a thick batter like this, you need to bake it.

18. 

    Step18:After baking, shake it out of the oven. Turn it upside down and cool it before demoulding.