Cooking Steps

1. 

   Step1:First of all, the egg yolk protein is separated. The egg white basin must be free of oil and water. The egg white must not be mixed with a little yolk. Otherwise, it is difficult to be dismissed. (I like to separate the egg white and yolk. I like to beat them all into the basin. Then I use a spoon to scoop out the yolk. It must not be broken.

2. 

   Step2:Pour corn oil and milk or water into another bowl. Beat with the eggbeater until completely emulsified. No oil stars.

3. 

   Step3:Sift in the low powder. Mix with the zigzag pattern until there is no dry powder.

4. 

   Step4:Add the yolk and continue to stir in the zigzag shape until the batter is fine and particle free (this recipe uses the back egg method. It is said that the back egg method can better support the cake body. Can reduce the failure rate of Qifeng cake. Taste more delicate

5. 

   Step5:Start to beat the protein - drop a few drops of lemon juice into the protein or dip a few drops of white vinegar into the protein with chopsticks. The purpose is to stabilize the protein and remove the fishy smell. The electric egg whisk is sent at low speed. When the big fish eye froth comes, add 1/3 sugar to continue to send

6. 

   Step6:Adjust the medium speed until the bubble is fine, then add 1/3 sugar to continue sending.

7. 

   Step7:Add the last third of sugar when there are coarse lines or small hooks.

8. 

   Step8:Just send it to the wet foaming state that can pull out the hook. You don't need to send it too hard to make cake rolls.

9. 

   Step9:Take 1 scoop of egg yolk paste and 2 scoops of protein paste and mix with red koji rice flour evenl

10. 

    Step10:Put it in the decoration ba

11. 

    Step11:Cut a hole in the decoration bag. Extrude the round wave point. The upper and lower parts can not be squeezed. They can't be seen when they are rolled up. Preheat oven 180 ℃ to bake One point five minute. During this period, mix the egg yolk paste.

12. 

    Step12:Use a soft spatula to take one third of the albumen paste and put it into the yolk paste. Mix well by turning it over. Turn it up from the bottom like a stir fry. Do not stir it in circles, or it will defoaming. Stir it. Turn the basin. Mix well in this wa

13. 

    Step13:Pour the batter into the remaining batter basin and continue to mix.

14. 

    Step14:Pour batter from a high place into a baking pan with a set shape and a good wave poin

15. 

    Step15:Scrape it with a scraper. Shake it on the table for a few times. Air bubbles come out. Preheat the oven at 170 ℃ for 1820 minutes.

16. 

    Step16:Take out the cake and let it cool slightly. Use a release knife to make a circle around the mold. Separate the cake from the mold.

17. 

    Step17:Turn it upside down to the airing net. Slowly remove the oi

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