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 into a bowl. Use a larger 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 gluten powder and mix it evenly by drawing the Z-shape.

4. 

   Step4:Add the yolk and continue to stir in the Z-shape until the batter is fine and free of particles. The yolk batter is ready.

5. 

   Step5:Drop in a few drops of lemon juice or dip in a few drops of white vinegar 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 to fight

7. 

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

8. 

   Step8:If we can pull out the upright small sharp corner, we need the dry foaming state (the key to the success of Qifeng cake is whether the protein can be sent to the right place or not) and the protein paste will be ready.

9. 

   Step9:Mix egg white and yolk batter - use a soft scraper to take one third of the egg white batter and put it into the yolk batter. Mix well by turning it over. Turn it up from the bottom like cooking. Remember not to stir it in circles, or it will defoamer. Turn the bowl around. Almost even. Don't over mix. Pour the batter into the rest of the batter basin and continue to mix evenly.

10. 

    Step10:Divide the batter into two parts. Sift one part into cocoa powder and mix well. (the primary color batter can be a little more.

11. 

    Step11:Take two spoons of the same size. Spoon a spoonful of batter into the center of the 8-inch mold (the spoons should not be big, or the layers are not many. They are not good-looking

12. 

    Step12:Use another spoon to scoop up a spoonful of cocoa paste and put it on the Yellow paste

13. 

    Step13:Another spoonful of yellow batte

14. 

    Step14:Continue in this wa

15. 

    Step15:In this way, put the remaining yellow paste and cocoa paste into the mold. The mold vibrates bubbles under two light shocks.

16. 

    Step16:Bake the middle and lower layers of the oven at 140 ℃ for 55 minute

17. 

    Step17:After baking, shake it twice from the table, and then turn it upside down immediatel

18. 

    Step18:

19. 

    Step19:

20. 

    Step20:

21. 

    Step21:

22. 

    Step22: