Egg yolk 4

25 grams of fine sugar

56 grams of low-gluten flour

Corn starch12g

Salt 1 g

Milk [Figure] 36 grams of milk is equivalent to food.

Salad oil 32g

Protein 4

50 grams of fine sugar

A few drops of lemon juice

Recipe practice:

Illustration of 8-inch Qifeng cake 1 1. Prepare all ingredients.

Illustration of the practice of 8-inch hurricane cake 22. Add 25 grams of fine sugar to the egg yolk and beat it with a manual eggbeater until the sugar melts and the egg liquid turns white.

Illustration of the practice of 8-inch Qifeng cake 33. Sieve the mixed powder of low starch salt at high altitude.

Illustration of 8-inch Qifeng cake 44. Pour in milk and salad oil.

Illustration of the practice of 8-inch hurricane cake 55. Mix the batter evenly in a horizontal way, not in circles.

Illustration of the practice of 8-inch Qifeng cake 66. Add one-third of sugar and a few drops of lemon juice to the protein and beat it with electric egg beater.

Illustration of the practice of 8-inch Qifeng cake 77. Add half of the remaining sugar to continue beating when the fish eye is beaten.

Illustration of the practice of 8-inch hurricane cake 88. When it is thick and white, add the remaining sugar and continue to beat.

Illustration of the practice of 8-inch hurricane cake 99. Beat until the protein appears texture, and the egg beater is lifted, and the protein naturally bends, as shown in the figure. This state is the best for baking hurricane.

Illustration of 8-inch Qifeng cake 10 10. Take one third of the protein and pour it into the egg yolk paste, and cut and mix evenly.

Illustration of 8-inch Qifeng cake111.Then pour it into the protein bowl.

Illustration of 8-inch Qifeng cake 12 12. Cut and mix evenly.

Illustration of 8-inch Qifeng cake 13 13. Pour it into an 8-inch mold, and I can make Qifeng with a hard mold. Who says I can't do it? Every time I do it, I succeed, which is good for demoulding.

Illustration of 8-inch Qifeng cake 14 14. Preheat the oven and fire the bottom layer 150 degrees for about 45 minutes.

Illustration of 8-inch Qifeng cake 15 15. Baked 15 minutes and it bulged.

Illustration of 8-inch Qifeng cake 16 16.30 minutes.

Illustration of 8-inch Qifeng cake 17 17. There is no crack at all.

Illustration of 8-inch Qifeng cake 18 18. Buckle the cake and cool the net after baking.

Illustration of 8-inch Qifeng cake 19 19. The internal organization is exquisite and the taste is perfect!