Add a few drops of white vinegar to the egg white, and beat it into coarse bubbles at low speed. Add sugar and continue to beat slowly and quickly until the egg whites can be pulled out of the curved corners by lifting the eggbeater. Stir in zigzag with a manual whisk, and no particles can be seen. Just be smooth (you can preheat the oven at this time 140 degrees 15 minutes or so). Preheat oven180min. Adjust the temperature to 140 degrees (according to the actual temperature of your oven), bake in the middle and lower layers of the oven, adjust it to 150 degrees after half an hour, and take it out after 60 minutes. It is suggested to insert a toothpick into the cake to see if there is any adhesion.
6-inch Qifeng cake recipe: 3 eggs, 8 grams of fine sugar (with yolk), 40 grams of pure milk, 30 grams of corn oil, 55 grams of low-gluten flour, 22 grams of fine sugar (with protein), a few drops of lemon juice and 3 grams of corn starch.
In fact, buying sugar at home does not depend on whether it is fine sugar, coarse sugar or soft sugar, but it is best to use fine sugar or soft sugar. Coarse sugar is difficult to melt when added to protein, which will form spots on the surface of the cake and is not suitable for hurricane. Put 1/3 egg white cream into the egg yolk paste, stir well, then add 1/3 egg white cream into the egg yolk paste, stir well, and finally pour all the batter in the egg yolk paste into the remaining egg white cream tray, and stir well until it is smooth, fine and free of particles. If you don't have a cake mold, you can use a stainless steel basin. Qifeng cake is best made in an oven. If not, you can also use a rice cooker. To judge whether the cake is ripe, you can insert it with a toothpick to see if there are any attachments.