Cooking Steps

1. 

   Step1:Prepare materials. Flour needs to be sifted. Albumen yolk should be separated. The basin containing albumen should be free of oil and water. Stainless steel is the best choice.

2. 

   Step2:Let's preheat the oven to 170 degrees in advance

3. 

   Step3:Use the egg beater. Beat the egg white until it looks like a fish eye bubble. Add 1 / 3 of the fine sugar (about 20g).

4. 

   Step4:Continue to serve. Beat up until the protein starts to become thicker. Show a thicker foam. Add 1/3 of fine sugar. If you choose electric conveyor, it is recommended to use middle and low gear. Remember, always keep the same direction.

5. 

   Step5:Continue to beat until the protein is thick and there are lines on the surface. Add the remaining sugar. Keep going. Come on A kind of (^ω^) A kind of

6. 

   Step6:If you can form a short and upright sharp angle when you stir it until it is pulled up, then it is proved that you have finished the process. And you have succeeded ~ \ (≥ ■) / ~ don't overkill it. Overkill will form some lumps. This is the reason why your Qifeng cake will fail.

7. 

   Step7:Y (^ o ^) y protein is finished. Now make the batter.

8. 

   Step8:Let's beat the yolk gently first. How can we beat it gently? We just mix it all together gently. But we can't overkill it. If the color is all light yellow, it's overkill. This kind of Qifeng cake will lead to loose and big pores.

9. 

   Step9:Distribute the salad oil, milk and sugar separately and mix them together. It's recommended to use hand beater at this time, because it's easy to control. The batter will thicken at this time.

10. 

    Step10:(the picture above is the best state) after adding the sifted low gluten flour, turn it up and down with the scraper. Move quickly. Otherwise, it is easy to pick up the flour particles, which will affect the taste of the cake. (I don't know if it's for my boyfriend to eat this time. So this step is very successful. So we need to cheer up too.

11. 

    Step11:Finally. Pour 1 / 3 of the protein into the yolk. Turn it up and down. It's up and down. Move fast, too.

12. 

    Step12:Put the batter you just mixed into the remaining 2 / 3 of the protein. Continue to turn it up and down. Make it completely even. Then the cake paste is finished. Then pour it into our 8-inch cake mold. Hold the bubbles gently in both hand

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