Qifeng cake

By a small family with young girls

Raw materials: egg yolk, low-gluten flour, corn starch, milk, corn oil, protein, fine sugar and lemon juice

Steps:

Step 1, the square plate is too shallow to climb, so before you start making the cake, you should use two pieces of baking paper to lay the bottom of the square plate around it.

Step 2, separate the protein from the yolk.

Step 3, add corn oil and milk into the egg yolk basin.

Step 4, stir the eggs fully to fully emulsify the three. This step is very critical (it is the key to make the cake paste climb quickly after entering the furnace).

Step 5, mix the low-gluten flour with corn starch, sift it into the egg yolk paste several times, stir it evenly, and then sift the remaining flour.

Step 6, stir with the word "Z". Do not stir in circles to avoid rib. The stirred egg yolk paste is streamlined.

Step 7: Beat the protein: When electric egg beater beat the protein until fish's eye bubbles appear, add 1/3 of white sugar.

step 8, when soap bubbles appear, add 1/3 of fine sugar.

step 9, when lines appear, add the remaining fine sugar.

Step 1: When the electric egg beater is lifted and a small sharp corner appears at the top, it is between wet and dry foaming.

Step 11, scoop 1/3 of the egg white cream into the egg yolk paste.

step 12, stir evenly by stirring and cutting (to prevent stirring in circles to avoid defoaming).

step 13, pour the stirred batter into the meringue.

in the 14th step, stir evenly by turning and cutting.

step 15, pour the batter into the square pan mold, lift the baking pan with both hands and knock it on the table top, and shake out big bubbles (preheat the oven with fire at 14℃).

step 16, put the mold into the oven to bake for 7 minutes.

step 17: the Qifeng cake is freshly baked, cooled and ready to be cut into pieces.

from the gourmet world, there are young women's works.

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