Making steps of 8-inch Qifeng cake
1, prepare all the materials.
2. Making egg yolk paste: put milk, oil and fine sugar into an egg beater, and stir with a manual beater until the sugar is completely melted and emulsified.
3. Sieve and add the low-gluten flour, and cut and mix evenly.
4. Add the egg yolk, mix well and cover for later use.
5. Beat the meringue: Add lemon juice to the meringue, beat it with an egg beater at low speed until it is coarse, then turn it to medium speed, add fine sugar in three times, and beat it until the meringue has clear lines, and lift the eggbeater to pull up the small hook.
6. Mixed batter: First, add one-third of the egg white cream to the batter and cut it evenly, then pour the mixed batter into the remaining egg white cream and cut it evenly quickly.
7. Pour the batter into the 8-inch anode Qifeng cake mold from a height, smooth it a little, and shake it on a stable table to make a big bubble.
8. The oven is preheated at 150 degrees in advance. After the preheating is completed, the mold is put into the lower baking net and baked for 50-55 minutes.
9. Immediately after baking, the cake is baked, and immediately after the table is shaken, it is inverted on the cake drying rack to cool.
10, the cake must be completely cooled before demoulding.