hey, just baked one successfully! No crack, no collapse! It's a perfect Qifeng.

although I'm a novice, I baked it twice and it was successful. I found the recipe in Gourmet World. The author's name is Candey. The steps are basically as she did, but when I beat the egg yolk, I stirred it by hand, and the egg whites were beaten with electricity. Remember to beat it dry and foamed.

the changdi CKF25B I used is said to have only one more fermentation function than CK25B. Because I'm just addicted to baking, and the temperature of my oven is relatively high. When I use it at 15 degrees, the surface is too burnt. I don't like it very much, so I bake 8-inch Qifeng and paper cup Qifeng at a lower temperature.

firepower: use the upper and lower fire, 14 degrees for 3 minutes, and then turn to 135 degrees for 33 minutes. Use a baking tray and place the penultimate floor.

remember: preheat the cake at 14 degrees before baking, and never open the oven door during baking to avoid the cake collapsing. Shake the cake mold after it is taken out of the oven, back it up and wait until it cools before demoulding.