There is too much liquid in your recipe, and the baking temperature is too low. The inner layer of the cake can't be baked for too long, so the surface is burnt, and the surface of the cake becomes hard because of too much water loss. Even if you want to bake Qifeng at a low temperature, you can't be so low! Generally, an 8-inch round die is baked at 170 degrees, which is about 1 hour.

But there is a temperature difference between different ovens, so you should adjust the appropriate temperature yourself. If my oven is hot, bake Qifeng at 150- 160 degrees for 45-60 minutes, cover it with tin foil after coloring (to avoid surface zooming).

8-inch Qifeng formula: 85 grams of low-gluten flour, 5 eggs, 40 grams of salad oil, 40 grams of fresh milk and 90 grams of fine sugar.

Use the correct mixing method, don't stir in circles (it will harden).

Bake Qifeng "definitely" can't use anti-sticking cake molds, and you can't put oil around the molds, otherwise Qifeng won't grow tall.

Domestic ovens are generally small, and it is recommended to put them in the middle and lower floors when baking to prevent the top of the cake from being burnt too close to the heating tube after expansion.