The practice of Qifeng cake:
Ingredients: 5 eggs, 60g milk,
Auxiliary materials include vegetable oil 40g, low-gluten flour 85g, fine sugar 90g, oil, salt, lemon juice and salt 2g.
1. First, separate the egg yolk and egg whites for later use. Vegetable oil, milk and 30 grams of fine sugar are stirred and mixed evenly by hand-held egg pumping;
2. Add the sieved low-gluten flour and mix until the flour disappears;
3. Add the egg yolk and mix well, and the egg yolk part is ready, and cover it with a wet cloth to prevent dryness;
4. Next, beat the protein cream, add lemon juice to the protein solution and beat it with electric egg beater until it looks like a fish eye bubble, add salt and fine sugar for 1/3 protein part, and continue beating;
5. Beat until the coarse bubbles disappear and the protein cream is thick and fine, then add the fine sugar used for 1/3 protein and continue beating;
6. When the egg whites appear, add the remaining sugar and continue to beat;
7. The meringue is sent to the state shown in the figure. When the eggbeater is pulled up, you can pull out the short and upright small sharp corner.
8. Take one third of the beaten protein and add it to the yolk paste;
9. Use the method of stirring, that is, stir as far as possible from the bottom up (don't stir in circles, it is easy to defoam the protein), and mix the protein with the egg yolk paste;
10. Pour the egg yolk paste into the rest of the protein, and continue to mix the egg yolk paste and the protein completely by stirring;
1 1. Pour the mixed batter into the mold and shake it twice to shake out the big bubbles in the batter. Put it in the middle and lower layers of the preheated oven, and bake for 60 minutes with upper and lower fire 160;
12. Put on heat-insulating gloves after taking out the oven, then take the mold, shake it hard, and then reverse the mold. After the cake is completely cooled, it can be demoulded.