Bake eggs 150℃ for 50 minutes; Bake eggs 150℃ for 60 minutes, add 3 drops of lemon juice, 8 inches.

Egg 5 white sugar 65g yolk 15g milk or water 50ml corn oil 50g low-gluten flour 85g lemon juice 5 drops 10 inch ratio. Bake eggs 150℃ for 90 minutes, 8 white sugar eggs, yolk 1 10g, 30g. Milk or water 100 ml. Corn oil 100g low-gluten flour 180g lemon juice 8 drops.

Qifeng cake 6-inch formula ratio

The choice of tools is very important. It is relatively easy to beat egg whites with big heads. Qifeng mold chooses the most common anode movable bottom, not the non-stick one. The new mold needs to check whether the bottom is tightly sealed (there is a big pit at the bottom of Qifeng cake that is not baked tightly).

Regarding ovens, the displayed temperature of each brand oven is different from the actual temperature of the oven. The most direct way is to buy an oven thermometer, mainly based on the actual temperature of the thermometer in the oven. As long as we make a hurricane according to the recipe ratio and adjust the time and temperature, novices don't have to worry about whether the cake is cooked or not.

With regard to protein, the protein should be delivered at high speed first, and then at medium and low speed to prevent the protein from turning into bean curd residue, and the protein should be delivered to hard foaming (hard foaming means that the egg beater is short and sharp, and the beaten protein will not flow, smooth and delicate like cream, and the protein will not fall out in the inverted egg beater).