1, the method is different: compared with Qifeng cake, Shufulei uses more milk and less flour (while Shufulei uses Qifeng with high flour but low flour), and Shufulei uses butter Qifeng, which generally uses salad oil.

2, the nature is different: the most difficult dessert recognized by the Shufulei dessert industry is French cake. Qifeng cake is a dessert, which belongs to sponge cake type. The main raw materials are vegetable oil, eggs, sugar, flour and baking powder.

3, the taste is different: in terms of taste, Shufulei is many times lighter than Qifeng, and it does not occupy the stomach after eating one.

Extended data:

Precautions:

1, the beating quality of protein is the key to making Qifeng cake, but there are many factors that affect the foaming of protein. Be sure to pay attention

2. When the eggs are divided, the yolk can't be mixed in the protein, and the equipment for beating the protein should be clean and can't be stained with oil.

3. Sugar can help the protein to form a stable and lasting foam, so put sugar when beating the protein. However, adding a proper amount of white sugar can make the protein foam stable and lasting, and the amount of white sugar will not affect the foaming property of the protein, but also make the protein achieve a stable effect. In addition, the best time to add sugar is when the protein is whipped into a thick white foam.

4, pay special attention to the foaming degree of protein cream, that is, to achieve hard foaming.

Baidu encyclopedia-Qifeng cake

Baidu Encyclopedia-Shu Fulei