2. Continue beating until the protein begins to thicken and coarse bubbles appear, and then add 1/3 sugar.
3. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.
4. Keep playing for a while. When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.
5. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, indicating that it has reached a dry foaming state and can stop stirring.
6. The degree of protein is very important. Don't continue to fight after drying and foaming. If you hit too much protein, it will start to be massive, leading to the failure of hurricane production. Put the beaten egg whites in the refrigerator and start making yolk paste.
7. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)
8. Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten in flour.
9. Fill the 1/3 protein into the egg yolk paste and gently stir it evenly with a rubber spatula (stir it from the bottom up, don't stir it in circles, so as to avoid protein defoaming). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly until the egg white and egg yolk paste are fully mixed.
10, and the mixed state should be relatively viscous and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.
1 1, put in the oven, 170 degrees, about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.
12. Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.
First of all, there should be a beater, and eggs, sugar and cake instant oil should be put into the beater.
When beating, slowly beat the eggs and sugar first, and then switch to quick beating after about 2-3 minutes. When beating, you will see that the quick-acting oil of eggs and cakes begins to foam, and the eggs in the container begin to swell. Just stir the egg bubbles with your fingers (plasticity means that the surface is smooth and sharp when picked with your fingers). You don't need a whip at this time. Add flour and water in turn and stir slowly with a hand mixer (don't stir too hard). Finally, add salad oil and mix well (be sure to mix well or the oil will sink to the bottom of the baking tray when baking). Pour it into a paper cup and smooth it. The temperature is: fire 180, fire 180 (you can raise the fire if you want a darker color). Identification of maturity: bake for 8- 10 minutes, then take it out. If there is a "cheep, cheep" sound, gently press the cake surface with your palm, or poke it with a toothpick to feel whether the toothpick is dry or wet.
Method 2 editor
material
Low powder (96g) salad oil (60ml) orange water (40ml).
Baking powder (5g), corn starch (8g) and eggs (5g).
White sugar (in yolk paste) (20g) White sugar (in egg white) (70g) Animal fresh cream (200g).
step
Prepare materials. Put salad oil, orange juice and sugar together.
Stir them until the sugar melts.
Stir the low flour, baking powder and corn starch evenly and sieve them into orange water.
Stir well, add egg yolk several times and stir well.
Put the batter aside for use.
Put a few drops of white vinegar in the egg whites.
Stir until fisheye-shaped, add sugar in three times and beat well. Beat until it is neutral and foamed. Stir the egg white foam into the egg yolk paste and mix well.
Put in a paper cup and fill it for 8 minutes. Into the oven, 160 degrees, 30-35 minutes. Take it out and cool it.
Beat the whipped cream until the lines gradually appear, and frame the flower bag. Squeeze the cake.