The formula I used was given to me by a friend who opened a shop. I tried many times and failed. This is a good recipe.
Protein paste: protein 180g, sugar 60g, salt 1g, and a few drops of lemon juice.
Egg yolk paste: 5 egg yolks, salad oil 70g, milk 44g, sugar 10g, low flour 70g.
step
1. After weighing the raw materials, we first make egg yolk paste, prepare a clean oil-free basin, put the weighed salad oil, milk and sugar into the basin, and stir it clockwise with a manual eggbeater until it becomes thick. The stirred mixture is a bit like yogurt.
2. Add egg yolk to the mixture, poke it with a manual eggbeater and beat it evenly, just five or six times, not too much. Sieve the weighed low flour, add it into the egg yolk paste, and beat it into a zigzag shape for later use.
3. Now let's make the protein paste. Take a clean oil-free basin, put the egg white, add sugar, salt and lemon juice to the egg white, beat with electric egg beater high speed until the egg white becomes wet and dry, and lift the eggbeater to make it stand upright and smaller.
4. Take one third of the protein, add it to the egg yolk paste, and stir it evenly with a silicone spatula, then add the other two thirds of the protein, and still stir it evenly by stirring.
5. Take a 18-inch mold, pour the prepared batter into the mold from the height of 15 cm, flatten it, and shake it gently twice on the table to shake off the bubbles in the batter.
6. Put it in the preheated oven, middle and lower floors, 135 degrees, 40 minutes.
7. Take it out of the oven.
Tips L. Eggs selected by Qifeng must be fresh eggs that are not more than one week old, and protein is sticky. 2. Be careful not to overdo it when sending protein. When there are obvious lines, switch to low speed, and your hands can feel the resistance. At this time, turn the basin upside down and the protein will not flow. 3. When mixing the batter, you must use the method of mixing, reduce the number of times of mixing, and pay attention to defoaming. 4. A successful Qifeng cake does not collapse or sag, and it can be quickly recovered with a gentle press of your hand. The cracking peak is related to the temperature of your oven or too much egg whites, but it doesn't matter as long as it's not too exaggerated.