Ingredients: 4 eggs; 3 tablespoons of flour; 6 spoonfuls of milk; 4 tablespoons of soft sugar; A little cooking oil;

Tools: rice cooker; Chopsticks (or egg beater); Bowl; Oven.

First, the oven to make cakes (Qifeng cake practice)

Tools to be prepared:

1, 2 stainless steel plates for beating eggs (the larger one is used for beating egg whites, and the smaller one is used for beating egg yolks and then mixing egg yolks with paste).

2, egg separator: used to separate protein and yolk.

3. Flour sieve: used to sieve small flour particles in flour.

4. Electronic scale

5, measuring cup

6. A cake mold with a movable bottom (this recipe uses an 8-inch round cake mold)

7. Manual egg beater and electric egg beater.

8. Rubber scraper: used for mixing batter.

Second, materials used

Five eggs

90 grams of low-gluten flour

80g of fine sugar (50g for egg whites, 30g for egg yolk).

Pure milk 50ml

Salad oil 50ml

Third, the steps

1, protein cream: put 5 proteins 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 lines can appear.

3. Finally, 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. Egg yolk paste: put 5 egg yolks and 30 grams of fine sugar in another egg beater, and beat them evenly 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. Finally, sift in 90 grams of low-gluten flour, and stir slowly until it is 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; Put13 of the egg white cream into the egg yolk paste pan and mix it evenly with a rubber scraper.

8. Finally, pour all the batter in the egg yolk paste pan into the remaining egg white cream pan, and mix thoroughly until it is smooth, fine and free of particles.

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, and fire it up and down, 170 degrees for 40 minutes.

1 1, once the cake is baked, take it out with insulating gloves, put it on the table for a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with the help of props).