Egg yolk 5 sugar (put in egg yolk) 30g

Salad oil (colorless vegetable oil) 40g milk 40g

85g low-gluten flour and 5 egg whites.

60 grams of white sugar (egg white)

Steps of Qifeng Cake (Junzhi Edition)

1.？ Add 30 grams of sugar to 5 egg yolks and stir well.

2.？ Pour 40 grams of milk and 40 grams of salad oil into the egg yolk mixture and stir well.

3.？ Put 85g of low-gluten flour into the egg yolk mixture and stir it evenly with a silicone scraper.

4.？ Beat the egg white until it is full of fish bubbles, add 1/3 60g white sugar, continue to beat it into white paste, continue to add 20g white sugar until it is almost wet and foamed, pour in the remaining sugar, and finally beat it into dry bubbles.

5.？ Add the foamed egg white into the egg yolk mixture for three times. You can only stir it up and down, and then put it into the mold after stirring evenly.

6.？ I use a silicone mold, just brush a layer of butter on the inner wall of the mold, and demoulding is also very convenient. Before entering the oven, press to shake off bubbles, 170 degrees, middle and lower layers, 45-50 minutes.

7.？ After baking, let it cool for 5- 10min before demoulding, so that the cake will not collapse.

Qifeng Cake (Junzhi Edition) Practice Video

skill

Barley oil, soybean oil and corn oil are better; Olive oil and tea oil are not salad oil.