Seven eggs (at room temperature), 600g sugar (I reduced it to 300g), 227g butter (slightly softened at room temperature), 330g low flour, 2 teaspoons vanilla extract, 0.75 teaspoon salt and 240ML whipped cream.

Cheese Qifeng cake material:

80 grams of cream cheese

60 grams of butter

60 grams of milk

80 grams of sugar

Flour100g

4 eggs

A little lemon juice

working methods

1. Oil and powder the mold, and sieve the low-powder mixed salt for three times.

2, because the butter will be made for a long time, so the temperature of the butter should not be too high, the texture should not be too soft, otherwise it will melt, and the finished product is low and greasy, as long as it is slightly softened.

3, the eggs are scattered, mixed with vanilla extract, and stirred evenly.

4. Soften the butter with the chef's paddle head in 6th or 7th gear for about15s.

5, gradually add sugar, while maintaining the speed of 6 or 7, the whole process takes about 5 minutes, and the butter will become very light, fluffy and white. (Use a hand-held electric mixer to stir at high speed for about 6 to 8 minutes. )

6. Add the egg liquid several times.

7. Stir at high speed for 2 minutes after all ingredients are added.

8. Turn to low speed and add half of the low powder.

9. Mix evenly. Add all the whipped cream.

10, stir evenly.

1 1. Add all the remaining low powder.

12. After stirring until there is no low flour, stir the batter at medium and high speed until it is shiny and fine.

13, pour into the mold and smooth.

14, oven 175 degrees without preheating, middle and lower layers for 75 minutes. After baking, put it in the oven for 30 minutes before taking it out and demoulding.

Making cheese Qifeng cake;

1. Oil and powder the mold and then refrigerate it.

2. Sieve the powder.

3. The cheese insulation water melts until it is smooth.

4. Add butter to melt and stir well.

5. Add milk and mix well. After the cheese paste cools slightly, sift in the powder and mix.

6. Separate the yolk from the egg whites. Add the egg yolk to the batter and stir well.

7. Add sugar to the protein three times.

8. Take 1/3 of the protein and mix it with the batter.

9. After stirring well, pour in the egg white and stir well.

10. Pour the batter into the mold.

1 1. After the oven is preheated, bake at 170℃ for 50 minutes. After the cake is baked, take out the mold and let it cool.

Decorative combination: make the cake embryo and decorate it separately.

skill

1. Add one spoonful of egg liquid at a time, and then add the next spoonful at a time. Don't worry, this process is about 10 minutes. Pay attention to these and pass the time according to my KA chef machine. If I use a hand-held electric mixer, it will be a little longer. This process requires patience and is easy to separate. If it is separation, you can sieve in some mixed low powder and stir it evenly before continuing. )

2. The baked cake is eaten in the refrigerator, and the taste is super rich.

3. When making a pound of cake, add the egg liquid spoon by spoon, and add the next spoon after completely absorbing it every time. Don't worry, this process is about 10 minutes. Pay attention to these and pass the time according to my KA chef machine. If I use a hand-held electric mixer, it will be a little longer. This process requires patience and is easy to separate. If it is separation, you can sieve in some mixed low powder and stir it evenly before continuing. )

4. the baked cake is eaten in the refrigerator, and the taste is super rich.