The cake is made as follows:
Egg yolk paste: 90g of milk, 90g of egg yolk, 50g of corn oil and low-gluten flour100g.
Protein cream: protein 1 90g, fine sugar 80g, salt1g.
Step 1: Prepare the cake materials, pour the milk and corn oil into a clean container, and stir them evenly with eggs until there is no obvious oil floating on the surface, so that they can be fully emulsified.
Step 2: Then sift in the low-gluten flour.
Step 3: Stir well with eggs, using the post-egg method to make the tissue more delicate. There is no need to stir hard in this step to prevent the flour from gluten.
Step 4: Add the egg yolk and mix well with an egg beater to get a smooth and particle-free batter for use.
Step 5: Next, make protein cream, add salt to the protein and beat it into the state of fish's eye bubbles, add one third of fine sugar and continue to beat it until the volume doubles, and then add one third of fine sugar.
Step 6: When the egg white cream is fine and has obvious lines, add the remaining sugar and continue to beat the egg white. There is obvious resistance when beating the egg white. You can lift it from time to time to judge the state. After beating the egg white, slowly lift the egg beater from the bottom of the basin, and beat the egg white into small peaks.
Step 7: Take one-third of the egg white cream into the egg yolk paste, because the density of the two is different, so it should be added in several times. Pay attention not to draw circles, scrape the bottom and turn the egg beater.
Step 8: Pour the mixed cake paste into the remaining meringue.
Step 9: Stir evenly.
Step 10: Pour into an eight-inch mold, gently shake the mold to make the surface smooth, and then shake twice to remove large bubbles.
Step 11: Put it in the middle and lower layers of the preheated oven, and bake at 150 degrees for 55 minutes.
Step 12: Take the baked cake out of the oven immediately, and shake the mold twice from the top to shake out the hot air.
Step 13: Invert and cool, and then demould.
Step 14: Finished Qifeng cake.