Eggs (with eggshells) 140g (about 3) low flour 48g

ingredients

Corn oil 23g milk 23g white sugar (protein) 34g white sugar (egg yolk) 17g

Steps to make a gentleman's version of 6-inch Qifeng cake

1. Prepare the above materials first.

2. Separation of egg white and yolk, adding a few drops of white vinegar to egg white. Beat the egg whites with an egg beater, add13 white sugar when the egg whites are beaten to fish-eye bubbles, continue to beat, add13 white sugar when they are thick, continue to beat, and add the rest white sugar. The cream of Qifeng cake needs to be dry and foamed, that is, when it is lifted with an eggbeater, it needs to have straight and short sharp corners.

3. Add the white sugar into the egg yolk and stir well. Add the milk and oil in several times and stir well. Then add the sieved low powder. Do not stir for too long.

4. Add 1/3 protein cream to the egg yolk paste, and mix it evenly from bottom to top, without drawing circles. Then pour in the meringue and mix well. Preheat 170 degree oven while stirring.

5. Pour the final mixture into the mold and shake it. Then put it in the middle and lower layers of the oven and bake at the upper and lower temperatures of 170 degrees for about 40 minutes. The temperature of my oven is a little high, so it is less than that of the Jun version 10 minutes or so.

6. The finished product is discharged from the furnace, immediately reversed and cooled, and then the mold is supported.