A solid wall is built slowly and carefully by people, and so is a delicious food. Don't give up because of trouble. If you don't do it well the first time, try again next time. Simple Qifeng cake will give you a different taste! Today, Ma Bao will share with you the homemade method of six-inch Qifeng cake, with detailed recipes and steps, which is suitable for beginners, simple and zero failure! The ingredients of this hurricane cake are also very simple. Interested friends, let's take a look with Ma Bao!

Formula ingredients: 33g of flour, 2 eggs, 50g of fine sugar, 20g of salad oil and 20g of water.

Practice steps

1. Beat two eggs into a bowl, separate the egg white from the egg yolk, add 13g fine sugar into the bowl with the egg yolk, stir the egg yolk fully and evenly with an egg beater, then pour 20g salad oil and 20g clear water, and stir thoroughly again, so that the water, oil and egg liquid can be fully blended together. Whether the three are integrated or not will directly affect the quality of the cake made.

2. Sieve 33 grams of low-gluten flour into the stirred egg yolk paste with a sieve and continue to stir evenly for later use; When the egg yolk paste is low, there will be lines and the lines will disappear.

3. In the bowl of egg whites, beat the egg whites with electric egg beater. First, beat at low speed until foaming. Then add fine sugar for the first time, and continue to beat with an egg beater until the foam is fine. Then add half of the remaining fine sugar for the second time, and continue to use the eggbeater to switch from medium speed to high speed and then to medium speed at this frequency. After obvious lines appear, add the remaining fine sugar for the third time, continue to beat with the egg beater until neutral foaming, and lift the egg beater until the sharp corner does not fall, indicating that the egg whites are successfully beaten.

4. Take one third of the beaten protein, add it to the yolk paste, and mix them evenly by stirring; After mixing evenly, add half of the remaining protein and continue to stir and mix evenly. Here, we must pay attention to the mixing method of protein and yolk paste. The wrong method will make protein defoam, and the cake will not swell smoothly. The mixed batter is shown below.

5. Brush a layer of cooking oil in the six-inch mold with a brush, and then demould it. Then pour the prepared batter into a six-inch mold, gently shake it on the chopping board a few times to discharge the bubbles inside; Then put it in a preheated oven and bake it at 170- 180 for 50 minutes.

6. After the cake is baked, take it out, put it gently in front, and then buckle it on the baking net immediately. After cooling, it can be demoulded, and the delicious hurricane cake is ready, simple and zero failure! If you like to share, please pay attention to Baijiahao: Gourmet Wu, share, collect, forward, like!