material

8 inches (well played is 12 medium cup)

5 eggs (about 60g each).

Fine sugar (add egg yolk, don't put it if you are afraid of sweetness) 25g.

40g of corn oil (or other edible oil).

40 grams of pure milk (or water)

85 grams of low-gluten flour

50g fine sugar (add egg white in three times)

Prepare materials (eggs weigh 50-60 grams, eggs can be added if they are too small, and the number of cups made by different sizes will be different).

Step 1

Separate the egg white from the yolk in two pots. Novices can use an egg separator without breaking the yolk. If the yolk breaks and flows into the egg white, it must be cleaned, otherwise protein can't send it away. You can divide it into small bowls and pour it into the basin, so as not to waste everything. )

Second step

Step 3: Add 25 grams of sugar to the egg yolk basin.

Add 40 grams of corn oil to the egg yolk basin (it can also be melted with soybean oil, peanut oil, olive oil, salad oil and butter).

Fourth step

Add 40 grams of pure milk to the egg yolk basin (no pure milk can be washed with water).

Step five

Mix evenly with a manual mixer (mixing technology is optional)

Step 6

Weigh 85g of low-gluten flour.

Step 7

Sift the flour into the egg yolk basin and stir while sieving (although the sieve is easy to agglomerate and difficult to stir evenly).

Step 8

Stir the egg yolk paste evenly (zigzag)

Step 9

It's stirred

Step 10

Weigh 50 grams of sugar

Step 1 1

Add 50g sugar to the egg white for three times, once to the big fish eye bubble, twice to the small bubble, and thirdly to the grain, and drop a few drops of lemon juice or vinegar to help remove the fishy smell. Adding a few grams of corn starch for the third time can strengthen the stability of the protein (note that the protein basin and electric egg beater should be wiped clean, without water, oil and egg yolk, otherwise they can't be sent away).

Step 12

When the eggbeater is lifted, it presents a stiff sharp corner, which is a little harder and not easy to collapse.

Step 13

Is it a hard-core method to test whether the protein is sent away, and the egg white cream will not fall off even if it is poured? (Please do not imitate, at your own risk)

Step 14

Add one third of the egg white cream in the egg white bowl to the egg yolk paste bowl and stir well.

Step 15

Stir evenly

Step 16

Then pour all the stirred mixture back into the egg whites.

Step 17

Mix them all evenly and turn them like cooking.

Step 18

It's stirred

Step 19

Now you can start preheating the oven (upper and lower fire 150 degrees, preheating for about 5 minutes).

Step 20

Prepare paper cups, medium.

Step 2 1

Pour the egg liquid into the paper cup. At this time, you can pour the egg liquid into the piping bag or fresh-keeping bag with the help of the piping bag or fresh-keeping bag, cut a small mouth, and then squeeze it into the paper cup for better control.

Step 22

Pour the egg mixture until the paper cup is 8-9 minutes full (I did pour 12 cups, and if you don't have 12 cups, there is something wrong with the hair and stirring).

Step 23

Put it in the middle and lower floors of the oven (below the third floor, below the fourth floor and below the second floor) at the temperature of 150 degrees for 50 minutes. Students who are concerned about cracking can bake in sections, the first 25 minutes 130 degrees and the last 25 minutes 150 degrees. Every oven has a different temperature. If it is the first time to bake, be sure to observe and avoid burns.

Step 24

When baking, the hair is very high, and the fragrance permeates the whole room, and the children can't wait to eat it.

Step 25

The cupcakes have been baked. They are beautiful. They shake a few times and give off hot air.

Step 26

Then put it on the drying net to cool. After all, it's just a hot mouth, haha (it is recommended to catch cold)

Step 27

Come and eat the cake, children.

Step 28

6 inch 8 inch 10 inch 12 inch odd peak formula and time-temperature reference

Step 29

Pour it into a circular anode mold and bake it, which is Qifeng cake.

Step 30

Reduce flour 15g, and add cocoa powder 15g accordingly, and the cocoa Qifeng cake is ready.

Step 3 1

Half of the cake paste is added with cocoa liquid (8 grams of cocoa powder is dissolved with a little boiling water), and then a spoonful of primary color cake liquid and a spoonful of cocoa cake liquid are superimposed and poured into the mold to make a beautiful zebra-patterned Qifeng cake.