Ingredients: eggs, low-gluten flour, lemon juice, milk, dark chocolate, whipped cream, sugar, salt, oil, Wangzai QQ sugar.

Practice steps:

Step 1, Qifeng cake: separate egg white and yolk, and put them in two stainless steel pots, which should be oil-free and water-free.

Step 2: Egg yolk: A: Add 25g of sugar and mix evenly by hand; B: Add 40g of oil and mix evenly by hand.

Step 3: C: Add 40g milk and mix it evenly by hand. D: Weigh 85-90g low-gluten flour, sieve and add it, and mix it evenly by hand.

Step 4: Egg white: A: Beat the egg white into large bubbles with an egg beater, and add a little salt. B: Add 3~4 drops of lemon juice. C: Weigh 50g of sugar, and add sugar while beating the egg white, adding it in three times.

Step 5, add the beaten egg white into the egg yolk for three times and mix well by cutting and mixing.

Step 6, pour into the mold and shake out bubbles.

Step 7, baking 1, preheating oven: 5~ 10 minutes 2, baking time of six-inch mold: 40 minutes.

Step 8, chocolate Mu Si: put QQ sugar into a bowl, add 50g milk and steam it to melt, then add dark chocolate until it melts.

Step 9: Add 30g sugar to 250g whipped cream and beat it with an eggbeater.

Step 10: Mix the melted dark chocolate into the whipped cream for three times, and mix well by cutting.

Step 1 1, divide Qifeng cake into two layers, and pour dark chocolate into each layer.

Step 12, put it in the refrigerator for 5 hours.

Step 13: After cold storage, demould by hot compress and sprinkle with cocoa powder.

Step 14, Finish ~

Tips:

Experience: Generally speaking, Mu Si should be made of gelatin tablets: 10g (about 2 tablets), but my family doesn't have it. My brain is wide open and QQ sugar is used instead, which is also very successful. Great!