Method and formula of 6-inch Qifeng cake

Qifeng cake

Ingredients:

low-gluten flour 5g, milk 3g, corn oil 3g, 3 eggs, fine sugar 4g

Accessories:

1 lemon, a little edible salt,

Qifeng cake materials

Steps: Separate

protein separation

3 in two bowls, add a small amount of lemon juice to the protein, and beat it quickly and evenly with electric egg beater. Add fine sugar for three times, 1G each time (fish bubble pattern and laundry pattern), and beat the

protein

4. But beat it to a solid state, and it will not drop when turned over, and put it in the refrigerator for refrigeration.

Beat the protein to a solid state. Stir the egg yolk evenly

6. Filter the low-gluten flour with a flour sieve, add the egg yolk liquid, and pay attention to avoid granulation.

7. Stir the egg yolk evenly, and don't over-stir

8. After stirring the egg yolk, add 3: 1 egg white, stir it evenly, turn it up from the bottom, and don't stir it in circles, otherwise it will defoam. < Then pour into a 6-inch cake mold, smooth the surface slightly with a spatula, then knock on the table several times to defoam,

cake liquid

1, preheat the oven for 5 minutes, 12 degrees, then put the cake liquid into the oven to bake at a low temperature of

11 and 12 degrees for 35 minutes, and then bake at 15 degrees for 25 minutes,

.

Lock the movable bottom cake mold.