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:Mixed egg yolk past

6. 

   Step6: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

7. 

   Step7:Adjust the medium speed until the bubble is fine, then add 1/3 sugar to continue sending.

8. 

   Step8:Add the last third of sugar when there are coarse lines or small hooks.

9. 

   Step9:Just send it to the state of wet foaming that can pull out the hook. You don't need to send it too hard to make cake rolls.

10. 

    Step10:Mix 1 scoop of egg yolk paste, 2 scoops of protein paste and 1 gram of red koji rice flour. Put them into a flower mounting bag. Cut a small piece and squeeze it into the shape of strawberry from the baking tray with the oil paper.

11. 

    Step11:Preheat the oven 180 degrees. Heat it up and down One point five Minutes. Set the strawberry paste.

12. 

    Step12:Mix the egg white and yolk paste at this time - use a soft spatula to take one third of the egg white 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 defoamer. Stir it. Turn the basin. Stir well in this way. Pour the batter into the remaining bowl and continue to stir.

13. 

    Step13:Pour the batter into the baking pan from a high place. Use a scraper to scrape it flat. Shake it on the table for a few times. It will produce bubbles.

14. 

    Step14:Preheat the oven at 170 ° for 20 minutes. Take out and cool. Remove the oiled paper.

15. 

    Step15:Lay another oilpaper on the bottom. Cut a beveled edge at the end of the cake. Cream with suga

16. 

    Step16:

17. 

    Step17:

18. 

    Step18:

19. 

    Step19:

20. 

    Step20:

21. 

    Step21: