Cooking Steps

1. 

   Step1:Prepare the material. Separate the egg white from the yolk.

2. 

   Step2:Corn oil is mixed with water. It is fully emulsified by hand.

3. 

   Step3:Sift the low gluten powder. Sift it into the water oil mixture. Draw the Z-shape by hand and mix until there is no dry powder.

4. 

   Step4:Add the yolk.

5. 

   Step5:Draw with your hand and continue to scribble the Z word to blend the egg yolk paste for a while. Then turn with the scraper and mix evenly. Put aside for use.

6. 

   Step6:Beat the egg beater to the big blister at low speed. Add 1 / 3 sugar.

7. 

   Step7:Beat the egg beater to small bubbles at medium speed and add 1 / 3 of white sugar for the second time.

8. 

   Step8:Then hit with high speed until there is a grain in the egg white. Add the remaining white sugar. Continue to hit with medium speed until the egg white has a short and straight sharp angle.

9. 

   Step9:Take 1 / 3 protein and add it to the yolk paste. Use a scraper to mix it from the bottom. Mix well.

10. 

    Step10:Take another 1 / 3 of the protein. Continue to mix it evenly. Add the protein after each mixing. Pour the egg white into the yolk paste three times, and finally form a delicate cake paste.

11. 

    Step11:Panasonic oven 150 degree preheat.

12. 

    Step12:Pour the cake paste into the 6-inch Qifeng mould from a high place. Shake out the big bubbles. Put them into the preheated oven. 150 ℃. 40 minutes.

13. 

    Step13:Shake the baked Qifeng cake lightly. Then turn it upside down and let it cool.

14. 

    Step14:The cool Qifeng cake is demoulded.

15. 

    Step15:Cut it into pieces and eat it. It's cloud like.