Material a

4 egg yolks, 60 grams of milk, 60 grams of salad oil, 60 grams of fine sugar, and salt 1 g.

Material b

Low-gluten flour120g, baking powder 3g and vanilla powder 0g.

Material c

4 egg whites, 2 grams of tartar powder and 70 grams of fine sugar.

Steps (all according to the book):

1 Mix material B and sieve for later use.

2 Prepare two large bowls and wipe them with paper towels until they are water-free and oil-free.

3 Open the eggs, and put the egg whites and yolk in two large bowls respectively.

4 use an egg beater to break the yolk.

5. Continue to add other raw materials in the material A into the egg yolk, and mix and stir together until no granules exist.

6 At this time, the scraper can be used to test whether the material in the previous step still has undivided sugar and salt particles.

7. Add the screened material B into the material of the previous step and mix well together.

8 Pick up the eggbeater and test it. If the batter is smooth, detailed and fluid, it will be successful.

9 In a large bowl filled with egg whites, add tartar powder.

10 Beat the egg whites with an electric mixer until they bubble.

1 1 Divide the fine sugar in material C into three equal parts, and add one third of the protein.

12 Continue stirring until fine bubbles appear.

13 Add one third of fine sugar and continue stirring until foaming.

14 Add the remaining one third, and continue to stir until it is dry and foamed, that is, glycoprotein.

15 Take out one third of glycoprotein, add it into the batter in step 8 and stir well.

16 Pour the batter into the remaining glycoprotein and mix well.

So the batter of the vanilla Qifeng cake is ready. "Pour the batter into a 20cm baking mold and bake it in an oven at 180 degrees for 35 minutes", directly pour the mixed batter into the bread bucket (remember to take out the stirring rod first), and then select "Baking". Because you don't know what the baking temperature is, you should observe it from time to time, and take a look at it when baking for 35 minutes. If it looks immature in the middle, please take it out.

PS: Like bread, the cake baked by bread machine has a hard crust at the bottom and around, but the hard crust of the cake is looser and softer than that of bread, and it is acceptable to eat. The time is not certain. You can see the color of the cake yourself.