ingredients: 3 eggs, 5g corn starch, 35g salad oil, 41g milk, 61g fine sugar and 52g low flour. The way to perfect Qifeng cake (6-inch formula):

1. Prepare all materials and ensure that tools and utensils are oil-free and water-free.

2. Separation of egg white and yolk.

3, milk, salad oil, mixed and emulsified evenly.

4. Sieve the low-gluten flour, add it into the liquid in the previous step (the flour must be sieved so that there will be no particles), and mix it evenly.

5. Add the egg yolk and stir it evenly by stirring.

6. Egg whites are sent at high speed. After the big fish-eye bubbles appear, add 1/3 fine sugar, and the egg beater will continue to send them at medium speed. The protein bubbles are dense. After adding 1/3 fine sugar when the big hook can be pulled out, the egg beater will continue to send them at low speed. After the small hook appears, pour all the remaining fine sugar and corn starch together.

7. The meringue can pull out the straight short pointed hook, which indicates that it is hard to foam, and this is good.

8. Take half of the egg white cream and pour it into the egg yolk paste in front, and mix well.

9. Pour the egg yolk paste from the previous step into the remaining egg white cream, and continue to mix evenly.

11, pour into the mold.

11, light shock out big bubbles.

12. Bake in the oven at 161°c for about 31 minutes. The temper of each oven is different from the actual temperature. Generally, it takes about 25 minutes to watch the oven. After the cake bulges to the highest point, it retracts slightly, which means it is cooked.

13, demoulding after cooling, cake does not shrink, does not shrink, perfect.

14, finished.