Chinese Food
Zero failure Qifeng cake (8 inches)
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Cooking ingredients
Cooking Steps
Step1:Separate the egg white. Put a few drops of white vinegar in the egg white and refrigerate it first. 2. Preheat the oven for about 10 minutes.
Step2:Mix the prepared milk, salt and salad oil evenly.
Step3:Pour in low gluten flour. Mix well. As shown in the picture.
Step4:Send the egg white. Beat with low-grade first. Pour in a third of sugar. Continue to beat with low-grade.
Step5:In this way, add some sugar again and continue.
Step6:Add sugar for the third time. Open the medium and high-grade whisk (my eggbeater has five gears, and I open four gears
Step7:Put the egg white into the yolk three times.
Step8:Lay a layer of oil paper on the bottom of the mold. Pour in. (attention. Take it up and shake it a few times. Shake out the bubbles inside.
Step9:Middle level. 165 degrees. Mine is 32L. Bake for about 50 minutes.
Step10:The upper layer is a little burnt. The oven is not evenly heated. You guys can keep an eye on it in the last few minutes.
Step11:Back button. Until cool. Demould.
Cooking tips:1. The egg white must be free of oil and water. White sugar should be added three times. 2. Pour in the mold and shake for a few times. Shake out bubbles. 3. If you're not sure whether you've baked it well, just stick it in with a toothpick and pull it out without a cake. 4. Be sure to buckle it upside down when you leave the oven. 5. If it's the first time to bake, it should be low temperature. After mastering the climate, it should be high temperature. There are skills in making delicious dishes.
