Cake materials: 65g of 5 eggs with shells, 0/00g of low-gluten flour/kloc-,40g of corn oil, 60g of cold water and 60g of fine sugar for protein.

Mould: 8-inch common round mould with movable bottom

Production process:

1, prepare materials: low-gluten flour, eggs, fine sugar, corn oil and cold water; Cold water can be replaced by the same amount of milk;

2, separating the egg white and yolk, and putting the egg white into an oil-free and water-free egg beating basin;

3. First pour the corn oil into the egg yolk, beat it evenly with the egg, then pour the water into the egg yolk, and mix it fully with the egg. There is no oil flower, and it doesn't matter if there is a foam;

4. Sieve in low-gluten flour; The purpose of flour sieving is not to screen out dirty things, but to increase the air in the flour and make it fluffy, so that it will not agglomerate or have bumps after entering the egg yolk liquid;

5, stir evenly with eggs in an irregular direction, without small bumps; When the egg is lifted, the yolk paste falls smoothly and slowly like a ribbon; Set aside for use; This is a standard to make a moist hurricane. If the yolk paste is too dry, the taste of the baked cake will be dry.

6. Beat the egg whites with electric egg beater at medium speed. When the egg whites are not flowing, add 1/3 fine sugar and beat at medium speed;

7. After fine white foaming, add 1/3 fine sugar and beat at medium speed; Hold the eggbeater in your right hand and turn the eggbeater basin counterclockwise from time to time with your left hand;

8. When it is fine and obvious lines appear, pour the remaining 1/3 fine sugar and turn it to low speed;

9. When you feel that the eggbeater has some resistance and the egg white paste is fine and shiny, lift the eggbeater while closing the eggbeater, and the egg white paste can present a small hook; This is also necessary for baking a moist Qifeng cake. If you continue to beat it for a while, the protein will present a small right angle on the egg-beating net, and the baked Qifeng cake will taste dry.

10, preheat the oven 150, and then mix the cake paste: paste 1/3 protein into the egg yolk paste;

1 1, after mixing evenly, pour it back into the protein paste and mix it into a fine and shiny cake paste;

12. Pour the cake paste into the 8-inch Qifeng cake mold, and gently shake the mold a few times to shake out the big bubbles in the cake paste;

13, send it to the middle layer of the preheated oven, and fire at 150 for 60 minutes; The so-called middle layer means that the mold should be in the middle of the oven. If the inside of the oven is not high, the mold can be in the middle and lower layer, and a baking tray can be added at the bottom. Be sure to adjust the time and temperature according to the actual situation of your own oven; To judge whether the cake is cooked or not, my experience is to watch the height and radian of the top of the cake: the cake rises after being heated and falls back again, and it can be baked after being almost horizontal or slightly raised with the mold for 5 minutes;

14. Take out the baked cake, shake it twice, shake off the excess hot air inside, and buckle it upside down on the special drying rack for Qifeng; After the cake is air-cooled, the appearance of the cake is neat and clean, and it can be eaten directly or used as a cake blank for decoration.