3 eggs; 45g low-gluten flour; 35g pure milk; Corn oil 30g；; 40g powdered sugar; A few drops of lemon juice;

1. Separate the egg white from the yolk. The total weight of eggshells is140g. Containers for egg whites must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it, otherwise it will be difficult to send it away.

2. Beat the egg yolk evenly with a manual eggbeater, then add 30 grams of corn oil and beat well. Corn oil can be replaced by sunflower oil and salad oil, but butter, vegetable oil and olive oil are not recommended.

3. Add 35g of milk and mix well. Be sure to stir for a while, so that the egg mixture is completely blended with oil and milk.

4. Add 45g of low-gluten flour and mix well. When stirring, gently stir it back and forth in a zigzag shape with an egg beater. Don't stir in circles to avoid gluten.

5. The eggbeater is lifted from the batter, and the batter drips easily and smoothly from the eggbeater without dry powder. The egg yolk paste is successfully mixed and set aside for use.

6. Squeeze a few drops of lemon juice into the egg white and put a few drops of white vinegar without lemon juice. When electric egg beater sent the egg white to a delicate and foaming state at a high speed, he added a third of powdered sugar. A friend asked me what powdered sugar was, so I cooked it with a sugar cooker. It was powdered sugar.

7. Use electric egg beater to continue to send at high speed. When the egg white foam disappears and is fine, add one third of powdered sugar.

8. electric egg beater continued to stir at high speed, adding the last third of powdered sugar until it was wet and bubbly.

9. Continue to send until fine lines appear on the egg white. Electric egg beater will switch to low gear and send them for a while. When he feels a little slight resistance, he will stop sending them to avoid defoaming. Take a look at the eggbeater, show a small upright corner, and send them to finish.

10. Take one third of the protein with a silicone spatula and put it into the egg yolk paste and stir well. Don't stir in circles to avoid defoaming. Stir from the bottom like cooking, not too heavy, but light.

1 1. Pour all the egg yolk paste into the beaten egg white, or stir it evenly as just now, with a light motion.

12. This is a mixed yolk paste, delicate and tender.

13. Pour the prepared batter into the six-inch anode movable bottom die, and drop it vertically for a few times from the height of 10 cm to shake out a big bubble. I fell a dozen times. Haha, if there is dripping batter on the edge of the die after impact, it will affect Qi Feng's climbing.

14. Put the mold into a preheated oven and bake at 130℃ to 140℃ for 45 to 50 minutes. I also baked it at 150℃, with a slight crack, but it is said that the Qifeng with cracks tastes better. If you like, everyone's oven temperature at home will be different, depending on their oven temper.

15. It's time for cake baking 15 minutes. If your cake doesn't grow tall at this time, you can raise the temperature by 10 degrees. It is also possible that the egg white and yolk paste are defoamed during stirring, the egg white and yolk paste are not evenly stirred, or the egg white is not hard and frothy. These conditions will lead to the cake not growing tall.

16. After the cake is baked, put on thermal gloves and take it out of the oven quickly, shaking it vertically to give off hot air. Then immediately put it upside down on the drying net and let it cool thoroughly. One more word, be sure to do it backwards and let it cool completely before demoulding, otherwise it will collapse. You can put two bowls under the baking net to let the hot air out better.

17. This is the surface of the cake, and the color is very uniform.

18. When cut, the cake is very delicate and soft, and it tastes good in your mouth.

19. This strange peak is the result of trying several recipes, and I think it is very good. I recommend it to you. There is an eight-inch Qifeng cookbook in my cookbook, which is x2 times that of all the materials in six inches. You can have a look.

skill

When baking this Qifeng cake, we should pay attention to several details in the baking process. Please don't open the oven door frequently during baking. Cold air entering the oven will make the internal organization of Qifeng unstable. The general judgment is to reach the highest point, then fall back, and the cake will be baked. Bake it for ten minutes after it falls back. Then, press the cake with your hand, and the cake will bounce up quickly, indicating that it is cooked. If it is not cooked, you can extend the time or raise the temperature for a while. If the cake is dark but not ripe, cover it with tin foil and bake it at low temperature to avoid being too dark.