Ingredients: egg yolk 10, fine sugar 80g, corn oil 160g, milk 160g, a little vanilla extract, low-gluten flour 240g, protein 10g, fine sugar 140g (it can be reduced to/kloc if you don't like sweetness.
Steps:
1, prepare materials. Flour needs to be sieved, egg white and yolk should be separated, and the bowl containing egg white should be oil-free and water-free. It is best to use a stainless steel basin.
2. When the egg whites are beaten into fish-eye bubbles with an egg beater, add 1/3 fine sugar, continue beating until the egg whites begin to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar. If you add too much sugar at a time, it will hinder the foaming of the protein, so it is generally customary to add sugar several times when beating the protein. )
3. Keep playing for a while. When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.
When the eggbeater is lifted, the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop stirring. After dry foaming, don't continue to fight. If you play too much, protein will start to agglomerate, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making yolk paste.
4. Add the egg yolk to the fine sugar in the formula and gently break it up with an egg beater. Don't send the yolk away.
5. Add corn oil and milk in turn and stir well. Add the sieved flour and gently stir with a rubber spatula. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).
6. Add 1/3 protein to the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly in the same way until the egg white and egg yolk paste are fully mixed.
7. Pour the mixed cake paste into the mold and smooth it. Shake the mold hard on the table twice with your hand to shake out the big bubbles inside. Put it in a preheated oven of 150 degrees for about 1 hour. Pat it and it will bounce back, or insert it with a bamboo stick to test it. If it doesn't bring out the cake batter, it will be baked. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools. Then, demoulding and dicing.