Step 1 Prepare materials. The flour needs to be sieved and the yolk separated. The basin containing protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).

Step 2, continue beating until the protein begins to thicken and become coarse bubbles, and then add 1/3 sugar.

The third step, continue to beat until the protein thickens and lines appear on the surface, and add the remaining 1/3 sugar.

Keep stirring for a while. When the eggbeater is lifted, protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.

The fifth step is to lift the eggbeater, and the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop beating.

Step 6: The degree of protein beating is very important. Don't continue to fight after it is dry and blistered. If you play too much, protein will start to agglomerate, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making yolk paste.

Step 7: Add 30 grams of fine sugar to 5 egg yolks, and gently break it up with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)

Step 8: Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber scraper. Don't stir too much to avoid gluten in flour.

Step 9: Put the 1/3 protein into the egg yolk paste, and gently stir it evenly with a rubber spatula (stir it up from the bottom, and don't stir it in circles to prevent the protein from defoaming). After stirring it evenly, pour all the egg yolk paste into the bowl containing the protein, and stir it evenly in the same way until the protein and the egg yolk paste are fully mixed.

The mixing state in step 10 should be a thick and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.

Step 1 1 Put it in an oven at 170 degrees for about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.

Step 12 demoulding, cutting into pieces and serving (it is delicious to eat directly). It can also be used to make various decorative cakes.