1. Weigh out the corn oil and milk. The liquid oil used to make Qifeng must use something without special smell, such as peanut oil and sesame oil. Corn oil is more reliable. Smell it before using it, so as not to affect the taste of the cake.
2. Weigh out the low flour and corn flour for later use.
3. Stir the two liquids by hand, and add the egg yolk several times.
4. For each egg yolk, add the next egg yolk after mixing evenly. After adding egg yolk, add 18g sugar and mix well.
5. Sieve in the weighed powder.
6. Don't turn around, use hand painting to break the acne into a Z shape, and drop a few drops of vanilla extract without adding it.
7. Preheat the oven before beating the egg whites, 140 degrees.
Drop a few drops of white vinegar or lemon juice into the egg white, beat it with electric egg beater until rough, and add 48g of sugar of 1/3.
8. Add 1/3 sugar until it starts to be fine, without obvious big bubbles, and the color is white.
9. When you take the bait, add the remaining sugar.
10. The head of the eggbeater is gently lifted from the bottom of the basin, and there is a small sharp point at the front end, which will not bend, and it will be done. The beaten protein has no fluidity, so it will not overflow when poured into the basin.
1 1. Insert a rubber scraper so that it won't fall off.
12. Put 1/3 protein into the egg yolk paste and stir evenly with a spatula like cooking.
13. Put 1/3 into the egg yolk paste basin and mix evenly from bottom to top. Pour the batter from the egg yolk paste bowl back into the remaining egg whites and mix thoroughly.
I forgot to take this step. The purpose of going back is to prevent the egg yolk paste from precipitating at the bottom of the basin and stirring it badly.
In this process, the action should be light and fast, and the mixing should be careful.
14. Pour the batter into an 8-inch mold, shake the foam and put it in the oven. Bake in the penultimate layer at 140 degrees for 70 minutes.
15. Back-buckle immediately after taking out the furnace.