The following is the practice of Qifeng cake:
Ingredients: 5 eggs, 90g of low-gluten flour, 80g of fine sugar, 50ml of pure milk and 50ml of salad oil.
1, put 5 egg whites in a slightly larger egg beater, and beat them with electric egg beater until they are coarse.
2. Add 1/3 of fine sugar (* * * 50g of sugar) to the egg whites, turn to medium-high speed and beat until fine foam, then add 1/3 of fine sugar, and turn to high speed and continue beating until the grain can appear.
3. Add all the remaining sugar and continue to beat until it is dry and foaming, that is, when the eggbeater is lifted, the protein can pull out a short and upright sharp corner.
4. Put 5 egg yolks and 30 grams of fine sugar in another egg beater, and beat well with a manual beater until the color of the egg yolks becomes lighter.
5. Add 50ml salad oil (corn oil can be used instead) while stirring, and then add 50ml milk while stirring.
6. Sieve 90 grams of low-gluten flour and slowly mix until smooth and fine without particles.
7. After the egg yolk paste is stirred, put 1/3 protein cream into the egg yolk paste pan and mix it evenly with a rubber scraper; Add 1/3 of the egg white cream to the egg yolk paste pan, and mix well with a rubber scraper.
8. Pour all the batter in the egg yolk paste tray into the remaining egg white cream tray, and mix thoroughly until smooth, fine and particle-free.
9. Pour the batter into an 8-inch round cake mold and gently lick it on the table to shake out the big bubbles in the cake paste.
10, oven preheating 10 minutes, put the cake in the middle layer of the preheated oven, fire it up and down, 170 degrees, 40 minutes.
10. When the cake is baked, take it out with heat-insulating gloves, put it on the table for a few times, and then buckle it upside down on the grill. When the cake is completely cooled, it can be demoulded, so that the Qifeng cake is ready.
Extended data
1, the plate that sends the protein must be water-free and oil-free, and the egg yolk can't be mixed in the protein, otherwise it will affect the sending of the protein;
2, the protein must be sent to a dry state (adding one or two drops of white vinegar or lemon juice when sending the protein can help the protein to be easier and more stable);
3. When mixing the batter, you should mix the batter by turning it from bottom to top. Do not stir vigorously to avoid defoaming.
Baidu encyclopedia: Qifeng cake