Cooking Steps

1. 

   Step1:Prepare all materials (protein 2, yolk 2, sugar 67g, salad oil 25g, hot water 42g, low gluten flour 58G, baking powder 2.5G) (the following materials can be used as a 6-inch round mold. 8-inch double. The listed materials can be used for about 6 times). Preheat the oven at 170 ℃. Put the egg beater with protein (2) into the freezer for standby.

2. 

   Step2:Sift the mixture of low gluten flour (58G) and baking powder (2.5G) for three times.

3. 

   Step3:Break up the yolks (2 pieces) with a hand beater.

4. 

   Step4:Add 42g of fine sugar. Stir immediately until no sugar particles can be seen.

5. 

   Step5:Pour 42g of warm boiled water (about 50 ℃) into 25g of salad oil, and then pour into the egg yolk paste together. Mix well. (rubber scraper can be used to assist).

6. 

   Step6:Sift the powder prepared in step 2 into the yolk paste again.

7. 

   Step7:Use the hand beater to mix the flour and yolk paste quickly and evenly. You can't see the dry powder.

8. 

   Step8:Remove the protein from the refrigerator. Add 1 / 4 teaspoon lemon juice (lemon juice can be omitted or replaced with white vinegar).

9. 

   Step9:When there are big bubbles in the egg beater from slow to fast, add 1 / 3 of the remaining 25g of sugar.

10. 

    Step10:Continue using electric egg whisk to beat up the protein at high speed. Until the fine and dense foam appears, add another 1/3 sugar.

11. 

    Step11:Continue to beat at high speed. When the egg beater is lifted, there will be a small hook (i.e., wet foaming). Add the last 1/3 sugar.

12. 

    Step12:Continue to send at high speed. When the beater lifts up, there are small sharp corners.

13. 

    Step13:Take 1 / 3 of the cream and put it in the yolk paste.

14. 

    Step14:Use the scraper to mix evenly.

15. 

    Step15:Return the egg yolk paste that was stirred evenly in step 14 to the protein.

16. 

    Step16:Use the scraper to mix evenly.

17. 

    Step17:Pour into the Qifeng cake mold. Knock off the atmosphere and soak in the middle and lower layers of the oven. Bake at 150 ℃ for 4045 minutes.

18. 

    Step18:After baking, turn it upside down to cool down. Cool thoroughly (at least 4 hours. Best overnight).

19. 

    Step19:After cooling, demould with demoulding knife.

20. 

    Step20:Finished product.

21. 

    Step21:Notice - 1. Qifeng cake mold. Chimney mold is the easiest to make. If you use ordinary circular or heart-shaped cake mol