main ingredients

eggs, two low-gluten flours, 35g

milk, 25g vegetable oil (tasteless), 22g sugar, 3g

auxiliary materials, a few drops of white vinegar (or lemon juice or tata powder), and

Qifeng.

2. Sift in the low-gluten flour (we don't have it at home, so we use 28g ordinary flour and 7g corn starch) and stir well as cooking (refer to the video of fendy baking every day).

3. add the egg yolk and mix well.

4. At this time, preheat the oven and fire it up and down 165 degrees.

5. Beat the egg whites, first add a few drops of white vinegar (or 1g for lemon juice and tartar powder), beat the egg whites until they are coarse, then add all the sugar, and continue to beat them at high speed until a small upright corner appears.

6. First, mix one-third of the egg white with the yolk paste evenly, then pour the rest and mix well, and it is best to finish each mixing within half a minute.

7. Pour into the cake mold, drop it on the table a few times, shake out big bubbles, enter the lower layer of the oven for 25 minutes, turn off the fire and keep it stuffy for another two or three minutes.

8. After being discharged from the furnace, drop the mold several times to shake out the hot air (so that it is not easy to collapse), then quickly reverse the button and let it cool down to release the mold.

How to make a 6-inch heart-shaped Qifeng cake (beautiful 25L oven) Video

Tips

It is said that the cracked Qifeng has the most perfect taste. PS: Personally, I feel that the eggs just taken out of the freezer are better.