Cooking Steps

1. 

   Step1:Weigh and prepare all materials of six inch Qifeng cake. Separate the egg white and yolk. Keep the bowl clean, free of water and oil. Be careful to separate the protein and yolk. Do not mix the yolk in the egg white. Put the yolk in a large bowl.

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   Step2:Put the yolk, water, vegetable oil and 15g white sugar into a large bowl. Mix well with the hand beater. Sift in the low gluten flour and stir evenly without any particles. Put aside for use.

3. 

   Step3:Start beating the egg white. Drop a few drops of white vinegar or lemon juice into the egg white. Use the electric egg beater to beat the egg white at high speed. When the egg white becomes a big fish eye bubble, add a third of white sugar.

4. 

   Step4:Continue to whisk until the protein is fine at high speed. Add one third of sugar again when there is no big bubble.

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   Step5:Continue to beat at high speed. When the egg white begins to have obvious lines, add all the remaining sugar.

6. 

   Step6:Continue to beat the egg white until it is dry and foamy. When the eggbeater has an upright triangular sharp angle, the egg white will be finished.

7. 

   Step7:Add about a third of the egg white to the yolk paste. Use the bottom drawing J-shape to stir evenly (do not use the circle method to stir, which will cause defoaming. At this time, preheat the oven).

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   Step8:Pour the batter into the other two-thirds of the egg white. Mix well with the bottom J-shape.

9. 

   Step9:Pour the mixed cake paste into the six inch cake mold. Shake it on the table to produce big bubbles. Preheat the oven 120 degrees in advance. I put the three-layer oven in the bottom layer. Put the baking tray under it and bake for 60 minutes. Then turn the oven 150 degrees and bake for 5 minutes for coloring. The total time is 65 minutes.

10. 

    Step10:There is no crack on the surface. After the cake is put out of the oven, it should be shaken twice to produce hot air. It should be buckled immediately and cooled for demoulding. After demoulding, the cake is divided into three pieces on average. Take two pieces and cut them outside to make them slightly smaller than the mold.

11. 

    Step11:Two gilding tablets are softened in cold water.

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    Step12:150 grams of strawberries to dice.

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    Step13:100g milk and 150g chopped strawberries 30g white sugar. Beat into a uniform shake with a hand-held mixing stick.

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    Step14:Pour the strawberry milkshake into a small pot. Add the two pieces of the gelatine slices and heat them. Stir until the gelatine slices are all melted. Set aside to cool.

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    Step15:Ready for ANGA crea

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    Step16:200g cream should be beaten with electric beater until it has obvious lines.

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