Cooking Steps

1. 

   Step1:Two bigger eggs. Separate the yolk from the egg white.

2. 

   Step2:30g of salad oil, 30g of milk, 45g of low powder, 40g of fine sugar (egg white) and 10g of fine sugar (egg yolk

3. 

   Step3:Beat the egg white at a low speed until it bubble

4. 

   Step4:40 g of sugar is added to the protein three times. Add one third to the protein each time. Stir at low speed until delicate.

5. 

   Step5:Then add some sugar and put it into the egg whites. Beat until the egg beater is lifted and the egg whites are bent.

6. 

   Step6:Add sugar to the egg whites and beat until the egg beater is lifted and the egg whites are upright. This is the successful protein. But be careful not to overdo it.

7. 

   Step7:Put the beaten protein into the refrigerator for cold storage. Then add 10 grams of sugar into the yolk and mix well.

8. 

   Step8:Then add 30 grams of milk and stir well.

9. 

   Step9:Add 30 grams of tasteless salad oil and stir.

10. 

    Step10:Sift in 45g of low gluten flour. The low gluten flour must be sifted.

11. 

    Step11:Mix the yolk paste up and down. Don't circle it. If you mix too much, it will cause the gluten on the batter to collapse and crack.

12. 

    Step12:Add a third of the protein to the yolk paste. Stir it up and down.

13. 

    Step13:Add all the protein to the yolk paste and stir well. The same up and down stirring technique. Do not over stir.

14. 

    Step14:The mixed batter is as shown in the picture.

15. 

    Step15:Put it into the mould. Then lift the mould and shake it a few times. Shake out the big bubbles in the batter.

16. 

    Step16:Put the batter in the preheated oven. Bake at 150 ℃ for 35 minutes. The power of each oven varies. Time and temperature are for reference only.

17. 

    Step17:The Qifeng cake out of the oven should be put in the natural cool temperature and demoulded immediately.