Cooking Steps

1. 

   Step1:The container must be dry. There must be no water. Separate the yolk from the egg white. There should be no yolk in the egg white.

2. 

   Step2:Stir up the yolk. Use the hand beater. Add 10g of sugar in the yolk. Stir well. Melt the sugar until it is free of particles.

3. 

   Step3:Add the oil and milk to the egg yolk. Add the oil and milk in three times. Mix well after each time, and then add the second time.

4. 

   Step4:Sift the low powder and add it into the yolk liquid. It must be sifted. Only in this way can the large particles in the low powder be sifted into fine powder to ensure the cake is fluffy and soft. After the low powder is sifted in, the egg beater is used to draw a cross and stir it vertically and horizontally, so that the low powder does not produce gluten.

5. 

   Step5:The oven is 190 degrees up and down for 15 minutes. Next beat the protein. Add a few drops of lemon juice before beating the protein. No lemon juice plus a few drops of vinegar. It is good for protein stability. Use the electric egg whisk to make the most high-end protein. Stir until the bubble comes into the 50g sugar 1/3. Continue beating. Until the foam becomes fine. Add second 1/3 sugar. Continue to whip. Until the sharp lines appear and do not disappear. Add sugar for the third time. Continue to beat. Then check whether the protein is well beaten - the eggbeater is vertically inserted and horizontally raised. The protein appears as shown in the figure, upright and sharp corner. Pass the beating. Then continue to beat for several times.

6. 

   Step6:After the protein is beaten, use a silica gel knife to dig a third of the protein and add it to the yolk. Mix it evenly from the top to the bottom by turning, cutting and mixing. Do not turn it around. Otherwise, it will make the protein defoaming, which will cause the cake to lose its hair. After the basic mixing, add the remaining two thirds of the protein. Continue to mix it quickly by turning, mixing and cutting, so as to prevent the protein defoaming for a long time. Until there are no large particles.

7. 

   Step7:Pour the yolk paste into the six inch mold, and it will be found that it is seven or eight points full. Otherwise, it will prove that the protein has some defoaming. Shake the mold gently, and make the bubble break.

8. 

   Step8:Place in oven. 190 ° for 30 minutes. (this picture was taken before. This kind of small oven is not recommended. It will swell or crack.)

9. 

   Step9:Take out the oven after the cake is baked. Knock twice on the table. Turn it upside down on the oven rack to cool it.

10. 

    Step10:One hour or so. Wait until the cake is completely cool. Observe that the Qifeng cake that is qualified for baking will not collapse in the middle.

11. 

    Step11:Then gently peel the Qifeng cake along the edge of the mol

12. 

    Step12:

13. 

    Step13: