5 eggs (eggs over 60 are best)

50 grams of odorless vegetable oil

50 grams of milk or water

Fine white sugar 30 and egg yolk.

40 grams of fine white sugar and egg whites.

A few drops of lemon juice or white vinegar

Low powder 85g

How to make eight-inch Qifeng cake?

The materials are ready and sieved twice with low powder. When the eggs are taken out of the refrigerator, they should be warmed for a while. Separate the egg whites from the egg yolks, and don't mix the egg yolks. Be careful not to have water or oil in the protein bowl. Add white sugar to the egg yolk and stir with a manual whisk until the sugar melts.

Then add water and oil and stir for a while to complete the emulsification process.

Sift in the flour and mix well without small particles. At this time, the oven begins to preheat 160 degrees.

This is the state of mixed flour. After mixing, cover and set aside!

Beat the egg whites into large bubbles at low speed, add lemon juice or white vinegar, add one-third sugar, add one-third sugar at medium speed until the egg whites are fine and foamed, and add sugar for the last time.

This is the final protein state, delicate and light as clouds. Can't beat the egg whites.

Add one-third of the protein to the yolk paste and mix well by J's method, or cut and stir, the process should be light and fast. Never again. Just turn it over like cooking. In short, don't mix in circles.

Pour the mixed cake paste into the remaining meringue and mix well in the same way! This is the mixed healthy cake paste, delicate and smooth, with consistency! The cake paste will be very thin if it is defoamed.

The batter is filled to seven or eight minutes, and the big bubbles are gently shaken. Send it to the baking tray at the bottom of the oven as soon as possible, and adjust the oven temperature to 150 degrees for 55 minutes. The temperature of each oven is different, you have to know it yourself! Knock it down at the top of the furnace and cool it thoroughly before demoulding.

Tips

Beat the egg whites well, don't defoam when mixing, and let the demoulding cool thoroughly! Don't worry about cracking or not, cracking is delicious. When it is cool enough, the crack shrinkage is not obvious. There is also a temperature of 170 to 130 degrees. High temperature shortens time, while low temperature prolongs time. Familiarity with your oven is the key! Eggs should be fresh big eggs, grass eggs are not suitable for hurricane, protein is not enough to support, and the cake is not fluffy enough. The above is very important! ! ! ! ! ! ! ! ! ! ! ! ! ! ! ! !