Ingredients: 90g of yolk paste milk, 90g of yolk, 50g of corn oil, 0/00g of low-gluten flour, 0/00g of protein cream, 0/90g of protein/kloc, 80g of fine sugar, and 0/0g of salt/kloc.

1, prepare the cake materials, pour the milk and corn oil into a clean container, and stir evenly with egg whipping until there is no obvious oil floating on the surface, so that the two can be fully emulsified.

2. Then sift in the low-gluten flour.

3, mix well with eggs, using the post-egg method to make the tissue more delicate. This step does not need to be stirred hard to prevent the flour from gluten.

4. Add the egg yolk and mix well with an egg beater to get a smooth and particle-free batter for use.

5. Next, make a protein cream. Add salt to the protein and make it into a fish eye bubble. Add one third of fine sugar and continue to beat it until the volume doubles, and then add one third of fine sugar.

6. When the egg white cream is fine and has obvious lines, add the remaining sugar and continue to send it. There is obvious resistance when sending the egg white. You can lift it from time to time to judge the state, beat the egg white, and slowly lift the eggbeater from the bottom of the basin, beating the egg white into a small peak.

7. Take one-third of the egg white cream into the egg yolk paste. Because the density of the two is different, it should be added in several times. Be careful not to draw a circle, scrape the bottom and turn the egg beater.

8. Pour the mixed cake paste into the remaining meringue.

9. Mix evenly.

10, pour into an eight-inch mold, gently shake the mold to make the surface smooth, and then shake twice to remove large bubbles.

1 1, put in the middle and lower layers of the preheated oven, and bake at 150 degrees for 55 minutes.

12, the baked cake is taken out of the oven immediately, and the mold is shaken twice from the height to shake out the hot air.

13, back-buckle and air-cool, and then demould. Qifeng cake finished product map.