1. Prepare about 10g of bean curd, boil the bean curd with boiling water for about three minutes, take 25g of bean juice, and let it cool. After all the materials are ready, start to divide the eggs. The container for separating eggs must be water-free and oil-free, and there must be no yolk in the egg white. In addition, prepare a container filled with corn oil and cooled kidney beans.

2. Then drop a few drops of lemon juice or white vinegar into the egg white and stir at low speed until the big fish's eye bubbles appear. Add sugar for the first time, then turn to high speed to beat the egg white bubbles more and more delicate, add fine sugar for the second time, continue to beat at high speed until the egg white appears lines, and add fine sugar for the third time. At this time, turn to low-speed beating, raise the beating head every few times, and observe the state of egg white.

3. Finally, pour the batter into a six-inch mold, shake it twice to shake out bubbles, put it in the lower layer of the oven preheated in advance, and bake at 150 degrees for about 50 minutes. Immediately, the baked cake is dropped twice from a height, the hot air is thrown out, and then it is buckled upside down on the baking net, and then it is demoulded after it is completely cooled, so that the Qifeng cake with soft taste is ready.