Ingredients: 5 eggs (about 50g each), 85g low-gluten flour, 40g salad oil (tasteless vegetable oil), 40g fresh milk, 60g fine sugar (added to egg white) and 30g fine sugar (added to egg yolk).

Baking: 170 degrees, about 1 hour.

(The amount of ingredients for making a 6-inch round mold is halved. However, it is not easy to calculate the half of five eggs in the formula. In order to facilitate the calculation, all the ingredients can be multiplied by 0.6 to make a 6-inch round mold. The reference baking temperature of 6-inch round mold is 180 degrees, 35 minutes).

1, prepare materials. Flour needs to be sieved, egg whites and yolks should be separated, and the basin containing egg whites should be oil-free and water-free. It is best to use a stainless steel basin.

2. When the egg white is beaten into a fish's eye bubble shape with an egg beater, add 1/3 fine sugar (20g), and continue to beat until the egg white begins to thicken and become coarse foam, then add 1/3 sugar. Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar. If you add too much sugar at a time, it will hinder the foaming of the protein, so when beating the protein, you are generally used to adding sugar in several times. Of course, this doesn't mean that if you add all the sugar at once, the protein won't be beaten, but it will take more effort. )

3. Continue to beat for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.

When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating.

Extreme exquisiteness-Perfect strategy of Qifeng cake

Extreme exquisiteness-Perfect strategy of Qifeng cake

Take a look at the big picture of dry foaming. The degree of protein beating is very important. In the upper right corner is the protein left on the eggbeater. Pay attention to its shape.

Extreme exquisiteness-Perfect strategy of Qifeng cake

After dry foaming, don't continue to beat. If you beat too much, the protein will start to be lumpy, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making egg yolk paste.

4. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the yolk away.

5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well. Add the sieved flour, and gently mix with a rubber scraper. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).

Extreme exquisiteness-Perfect strategy of Qifeng cake

This is the cooked egg yolk paste.

Extreme exquisiteness-Perfect strategy of Qifeng cake

6. Add 1/3 protein to the yolk paste. Gently stir evenly with a rubber scraper (stir from the bottom up, do not stir in circles, so as not to defoam the protein). After mixing evenly, pour all the egg yolk paste into the bowl containing protein and mix evenly by the same method until the protein and egg yolk paste are fully mixed.