1. Eggs are not used at room temperature;

2. The egg white is not sent to dry foaming;

3. The oven is not preheated;

4. The mixing of egg white and yolk paste is not gentle and fast;

5. No baking powder was added;

6. Change the formula of materials at will.

Method of Qifeng cake:

Materials: 5 eggs, 85g of low flour, 1/2 teaspoon of baking powder, 125g of water, 9g of white sugar, 4g of fresh milk and 4g of corn oil

1. Separate egg yolks, and make sure that the basin containing protein is oil-free and water-free, and it is best to use stainless steel basin;

2. The flour needs to be sieved;

3. When the egg whites are beaten into a fish's eye bubble shape with an egg beater, add 1/3 of fine sugar, and continue to beat until the egg whites begin to thicken, and then add 1/3 of sugar, and then continue to beat until the egg whites are thick and have lines on the surface, and add the remaining 1/3 of sugar;

4. Until the egg whites can be pulled out of the curved sharp corners when the eggbeater is lifted, it means that it has reached the level of wet foaming. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which is considered as a success, and the beaten egg white is put into the refrigerator for refrigeration;

add 3 grams of fine sugar to p>5.5 egg yolks, and gently break them up with an egg beater. Don't send

6. Add 4 grams of salad oil and 4 grams of milk and mix well;

7. Add the sieved flour and gently mix with a rubber scraper. Don't stir too much to avoid gluten in the flour;

8. Put 1/3 protein into the yolk paste;

9. Gently stir evenly with a rubber spatula. After stirring evenly, pour all the egg yolk paste into the egg white bowl and stir evenly by the same method until the egg white and egg yolk paste are fully mixed.

1. Brush a layer of corn oil in the rice cooker, then press the cooking button to preheat and jump. Pour the stirred cake paste into the rice cooker and exhaust it several times;

11. Then press the cooking button, and it will automatically jump to the heat preservation file in about 2 minutes. At this time, cover the vent with a towel and keep it stuffy for 2 minutes; Then press the cooking button, jump to the heat preservation file in 2 minutes, and then cover the vent with a towel for 2 minutes to get out of the pot;

12. The cake is ready.