If you want low-cost and delicious food, I recommend you to make Hokkaido Qifeng cake.

Soft and fragrant. I have made many kinds of cakes, and this one is the most exquisite and delicious.

Qifeng cake in Hokkaido (reference weight: 120ML paper cup 12)

Ingredients: 4 eggs, 35 grams of low-gluten flour, 50 grams of fine sugar (added to egg white), 30 grams of fine sugar (added to egg yolk), 30 grams of salad oil and 30 grams of milk.

Baking: in the middle layer of the oven, fire up and down 180 degrees, about 15 minutes.

Hokkaido Qifeng production process:

1. Separate the egg white from the yolk. Make sure that there is no oil or water in the egg white bowl (I was halfway through this step chart, so there are only two eggs in the picture).

2. Add the fine sugar into the egg white three times and send it to a wet foaming state that can pull out the corner. Then put it in the refrigerator for later use. (Refrigeration can prevent protein from defoaming)

3. Add the remaining fine sugar to the egg yolk and stir well. Add milk and salad oil and mix well.

4. Sift in the low-gluten flour and stir it into a uniform batter.

5. First, put the 1/3 protein into the egg yolk batter, gently stir it evenly with a rubber spatula, then pour the stirred batter back into the protein bowl and continue to stir it evenly with a rubber spatula.

6. The batter after stirring is thick, delicate and even.

7. Put the batter into a paper cup, 50% to 60% full. Never pretend to be too full. Put it in an oven preheated to 180℃ and bake for about 15 minutes until the surface is golden.

The recipe comes from Junzhi's blog. You can also visit this blog often. The formula in it is so good that even the novice tries it almost without failure. /s/blog _ 4a 5089 ff 0 100 d7hr . html