A method for making Qifeng cake comprises the following steps:

Required raw materials:

1. Material: 82g low-gluten flour, 5 eggs, sugar 19g (yolk paste), 48g sugar (protein) and 38.5g milk.

2. Accessories: 38.5g of corn oil.

Step 1: Separate the egg whites for later use. The basin containing egg white must be oil-free and water-free, otherwise it will affect the delivery.

Step 2: Add milk, 19g sugar and corn oil to the separated egg yolk and stir well.

Step 3: Sieve the low-gluten flour into the stirred egg yolk paste.

Step 4: Stir the yolk paste evenly for later use. Now you can preheat the oven, 150 degrees. )

Step 5: When the egg white turns into thick bubbles at the maximum speed, add one third of the sugar and continue stirring.

Step 6: Add the remaining half of the sugar when the hair is slightly delicate, and medium hair.

Step 7: When the delivery is delicate, add the last candy and deliver it at a low level.

Step 8: Send the egg white like this, and the angle will not drop when it is pulled up.

Step 9: Add one third of the egg yolk paste and start stirring with a soft silicone knife, or you can use the method of cutting and mixing. (Remember not to stir)

Step 10: Pour the freshly mixed egg yolk paste into the egg white bowl, and then start stirring and cutting, gently and quickly.

Step 11: Pour the evenly stirred cake paste into an 8-inch mold, shake it a few times, and then poke the bubbles on the surface with a toothpick.

Step 12: Bake the middle and lower layers at 150 degrees for about 60 minutes in a pre-reserved oven.

Step 13: After the cake is baked, take it out and turn it upside down.

Step 14: You can use two bowls as the bottom and turn the cake upside down, so that there will be no traces on the surface of the cake.

Step 15: After the cake is cooled, it can be demoulded.