Ingredients: 5 eggs (about 50g/egg), 85g low-gluten cheese powder, 40g salad oil (tasteless vegetable oil), 40g fresh cow knife milk, 60g fine sugar (egg white added) and 30g fine sugar (egg yolk added).

Baking: 170 degrees, about 1 hour. Production steps:

1, prepare materials. Flour needs to be sieved, egg white and yolk should be separated, and the bowl containing egg white should be oil-free and water-free. It is best to use a stainless steel basin.

2. When the egg white is beaten into a fish's eye with an egg beater, add 1/3 fine sugar (20g), continue beating until the egg white begins to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar. If you add too much sugar at a time, it will hinder the foaming of the protein, so it is generally customary to add sugar several times when beating the protein. Of course, this doesn't mean that protein won't fight after adding all the sugar at once. It just needs to work harder. )

3. 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.

When the eggbeater is lifted, the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop stirring. Take a look at the big picture of dry foaming. The degree of protein beating is very important. In the upper right corner is the rest of the egg whites on the eggbeater. Pay attention to its shape. After dry foaming, don't continue to fight. If you play too much, protein will start to agglomerate, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making yolk paste. 4. 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 lead to a big hole in the finished Qifeng cake, which is not delicate enough. )

5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well. Add the sieved flour and gently stir with a rubber spatula. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake). This is cooked egg yolk paste. 6. Add 1/3 protein to the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed. This is mixed cake paste. The mixed state should be relatively thick and uniform light yellow. If you do this step and the cake paste can reach the state shown in the picture, congratulations, you have succeeded 90%. 7. Pour the mixed cake paste into the mold and smooth it. Shake the mold hard on the table twice with your hand to shake out the big bubbles inside. Put it in a preheated oven at 170 degrees for about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools. Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.