Original Qifeng: 5 eggs (60g each)/pure milk 55g corn oil 50g low-gluten flour 70g fine sugar 60g)/ lemon juice?

Cocoa Hurricane: 5 eggs (60g each)/55g pure milk /50g corn oil /62g low-gluten flour /8g cocoa powder /60g fine sugar/lemon juice?

Matcha Qifeng: 5 eggs (60g each)/pure milk 60g/ corn oil 50g low-gluten flour 63g matcha powder 7g/ fine sugar 60g/ lemon juice.

Exercise:?

1, egg white and yolk are separated in a water-free and oil-free basin, and a layer of small ice stubble is frozen in the egg white basin (the frozen protein is easier to send away, has good stability and is not easy to defoam). ?

2. Add milk, corn oil and 15g fine sugar to the egg yolk, and stir evenly until the color is completely the same (milk and oil are emulsified evenly, and it is better to stir until oil stars are not visible). ?

3. Sieve in the low-gluten flour, draw a zigzag shape and stir evenly, and lift the whisk to a smooth, delicate and easy-flowing state (for the other two flavors, this step uses matcha powder and cocoa powder instead of low-gluten flour). ?

4. Send egg whites. Add a few drops of lemon juice to the egg white to remove the fishy smell, and add the fine sugar in three times, and send it until the eggbeater is in a small sharp angle (it is very important to send the egg white, and the small sharp angle of the eggbeater is upright, delicate, shiny and stable).

Step 5 mix. Take a spoonful of beaten egg white and stir it evenly in the egg yolk paste, then pour the stirred egg yolk paste back into the egg white bowl and stir it evenly. Lift it slightly and pour it into an 8-inch Qifeng mold (the technique is very important, and stir it while rotating the bowl. Stir gently and quickly, and don't stir too much. After mixing, pour it into the mold, shake it evenly, and shake it a few times to remove bubbles. You can also draw a few circles in the batter with a toothpick, or you can remove bubbles. ?

6. Preheat the oven in advance 10 minute, heat it up and down 140 degree, and bake it for about 70 minutes. Shake it out of the oven a few times, and then pour it back when it is completely cool (it is best to bake it at a temperature, and the actual situation in the oven is different, so it is better to bake it at a suitable temperature). ?

7. The baked hurricane cake will swell and then fall back. If it is still high, the heat is not enough, and it is wet inside, it will collapse when it comes out. Baked Qifeng can't hear the rustling sound inside. If you can still hear rustling through the oven door, it means that it is not cooked inside, and it will collapse when it comes out.

Note: Too much batter will cause big head explosion and serious cracking. The extra batter will be wrapped outside the mold and will not fall back easily after solidification. After being discharged from the furnace, the hot air is shaken out and immediately reversed. Must be thoroughly cooled before demoulding, at least 2 hours.