Two eggs

Light cream 25 grams

30 grams of pure milk

35g sugar

50 grams of low-gluten flour

condiments

A few drops of lemon juice

Practice of producing Qifeng cake by post-egg method

1. You'd better choose bigger eggs, which is what my neighbor Louans said. What I want to say is: 2 eggs ≥ 65g, 3 eggs < 60g, and the other quantities remain unchanged.

2. Pour in the weighed light oil (corn oil, salad oil, etc.). ) put it in pure milk (water) and mix well. I use electric egg beater, which is a good lazy tool.

3. Sieve the low-gluten flour for 3 times, and the impurities in the flour agglomerate.

4. Sieve the flour into the oil-milk mixture and stir evenly (you can turn it over and cut it). Is it disgusting to look at pictures? It doesn't matter whether it is dough or not, as long as it is not dry.

5. Break the yolk and add it to the batter just now. You can't stir it this time. You can stir it. Look at the picture. Is it good now?

6. Beat the coarse foam in the picture (mine has a little foam) and add one third of the sugar.

7. The meringue becomes semi-solid, very delicate, and half of the remaining sugar is added.

8. When the eggbeater is lifted, the egg white will be upside down (wet bubble). Add the last candy.

9. When the eggbeater is lifted, the meringue looks upright and sharp. Plug in wooden chopsticks (or a manual eggbeater), which are out of reach. Turn the bowl upside down, and the pastry won't come out, which means it's finished.

10. Dig out one third of the egg white cream and stir it evenly (remember not to stir it), then add two thirds of the total amount and stir it evenly, and finally add the last egg white cream and stir it evenly. (At this time, the oven is preheated 150℃ 10 minute)

1 1. Pour the prepared cake paste into a cake mold (six inches), scrape the surface, shake it vigorously on the table twice, and then put it in the middle or penultimate layer of the oven, and bake at 150℃ for 60 minutes.

12. After the oven gives a prompt sound, immediately take out the mold, shake it vigorously for a few times, immediately buckle it on the baking net, and cool it to release the mold.

Cooking tips

1. Don't leave the cake paste for too long. Try to warm up in advance. If left for a long time, it will defoam.

2. If the oven temperature is too high, it is recommended not to bake directly on the baking net, but also on the baking tray, otherwise it will be too close to the lower heating tube and the bottom will be sunken.

Don't open the oven door from time to time when baking.

4. When mixing the yolk paste and the cake paste, don't stir.

5. Try to choose big eggs.