Accessories: a few drops of lemon juice.
Practice of 8-inch Qifeng cake
1, egg white separation, egg white must not be mixed with egg yolk and water.
2. Add oil and milk and mix well.
3. Sieve the flour and add it. Stir it up and down. Do not stir it in circles. Lift it and fall smoothly without dry powder.
4, add lemon juice, no white vinegar can be used.
5, add 1/3 sugar, send.
6. Send this state and continue to add one-third sugar.
7. Add the remaining one-third sugar to the grain.
8, sent to dry foaming, feeling obviously resistant, with upright tips.
9. Take one third of the egg yolk and stir it up and down.
10, put the egg yolk into the egg white.
1 1, put it into the mold, and shake out the bubbles forcibly.
12, oven preheating 130 degrees, baking for one hour. It will crack at high temperature. You can also lower it to 10 degrees and spend another 5 to 8 minutes.
13, this is 40 minutes. If it cracks, it must be reduced to 10 degrees.
14, after baking, pour it until it is cold, so it must be thoroughly cooled, otherwise it will collapse.
15, finished product.