Qifeng cake Qifeng cake must be a must-have dessert for every baking enthusiast. Whether you are a master or baking white, you will like it very much, because its taste is soft and delicate, sweet but not greasy, and you will fall in love with it after eating. To be a successful chess player, operation details are very important. You must do every step carefully and not be careless! 【 List of Ingredients 】 60g of milk, 25g of sugar, 50g of corn oil, 85g of low-gluten flour, 5 eggs, a few drops of white vinegar, 0.5g of 65438+ salt, 50g of sugar 【 Production steps 】 Mix 1, 60g of milk, 25g of sugar and 50g of corn oil with a manual egg beater until emulsified. 2. Sieve in 85g of low-gluten flour. The gluten of low-gluten flour is easy to agglomerate, so it must be screened once or twice to make the internal structure of the finished product delicate and soft. Put the flour into emulsified milk and oil, and beat it into a zigzag shape with a manual eggbeater until there is no dry powder. Do not stir in circles to avoid gluten. Because the egg yolk has not been added, the batter is thick and has no fluidity. Just stir until it is like this, without excessive stirring; 3, 5 eggs, egg white, yolk separation. Add the egg yolk to the batter that has just been stirred, and use as little protein as possible. If the yolk contains protein, the batter will harden easily. If you use the method of beating eggs later, the yolk paste will be more easily stirred evenly, which is more suitable for beginners to operate and reserve. 4. Then send the protein. The container for sending the protein must be clean, water-free and oil-free. Add a few drops of white vinegar and1.5g salt and start to send the white vinegar without lemon juice at a medium speed, which not only removes the fishy smell but also helps to send the protein. Salt is a natural improver of flour, which can increase flavor; 5, hair protein is very important, divide 50 grams of sugar into three steps: 1. Add 1/3 sugar to the egg white and beat at medium speed; 2. Add 1/3 sugar to the coarse foam and adjust it to high speed; 2. When the foam is fine, add 1/3 sugar and corn starch and beat at medium speed; Finally, turn it at a low speed for a few times until the lines deepen, the eggbeater has a little resistance, and the meringue becomes delicate and shiny; 6. Take one third of the egg white cream and add it to the egg yolk paste. In this step, you can draw a Z-shape with a hand mixer and mix it evenly, which is easier than a scraper. Pour the evenly mixed batter back into the protein cream and mix it evenly by replacing the scraper. 7. After mixing evenly, find out the mold, about 20 cm away from the countertop, and slowly pour it into the mold for seven or eight minutes, not too fast, to avoid injecting a lot of air to produce big bubbles; 8. Send it into the preheated oven, shake it slightly, bake the middle and lower layers at 130 degrees for 20-25 minutes, and then turn them over at 150 degrees for 20-25 minutes (the specific temperature depends on your own oven). The surface of Qifeng baked at this temperature will not crack and is very smooth. In fact, as long as it is not a big explosion or a mushroom top, a slight crack on the surface is not a failure. 9. Back-off, demoulding after cooling, and naturally cooling for at least one hour. Take a look at the appearance of demoulding, the internal structure is delicate, and then cut open to see that it is as elastic as ever, and the pores are relatively uniform, without particularly rough pores. This is also my first time to hand in my homework, and the result is quite satisfactory; Although there is a slight retraction, this is because the oven is not completely preheated, so I suggest that you can preheat in advance, quickly mix the batter, enter the mold, shake the mold, enter the oven in the following order, and observe the coloring situation in the last ten minutes or so, exit the oven, shake the mold, reverse, cool and demould!