2. Preparation: 3 eggs, egg white with 30g sugar, blending oil 30g, water or milk 30g, low flour 50g or 60g, little or no salt, egg yolk with two drops of vinegar or lemon juice, egg yolk with sugar 10g.

3. Like the steps of steaming cakes in rice cookers, the egg whites and yolk are separated first.

4. Then beat the egg whites evenly and stir the egg yolk paste separately.

5. Preheat the wok at 120℃ for 3 minutes, then bake at 120℃ for 25 minutes, then raise the temperature to 150- 160℃ and fry at 15 minutes.

6, a * * * takes 40 minutes, and a 6-inch Qifeng cake can be taken out of the fryer, then cooled upside down, and then demoulded later.