main ingredients

egg yolk 5 fine granulated sugar 35g

milk 6g corn oil 4g

salt 1g low-gluten flour 1g

protein 5 fine granulated sugar 4g

steps of making original Qifeng cake

1. First, prepare two clean, oil-free and water-free dry basins. The basin for beating protein must be clean, oil-free and water-free. If the protein is mixed with other liquids, including egg yolk, the whole protein can't be sent away.

2.? Ordinary Qifeng recipe, the weight of eggs is calculated according to the head, usually about 65 grams of big eggs are used, if it is a small egg, it may fail because of the different proportion of egg liquid.

3.? Egg yolk is broken

4. Weigh in corn oil. Be sure to pour it slowly, so as not to overdo it. If you really have no bottom, pour it into a small bowl and spoon it slowly, so as not to overdo it.

5. Weigh in the milk

6. Add sugar and salt, and stir well by hand

7. Sieve in low powder

8. Draw the Z-shape by hand and mix well. Set aside.

preheat the oven at this time, 15 degrees

9. Beat the egg whites with electric egg beater, you can drop a few drops of lemon juice or white vinegar to neutralize the alkalinity of the egg whites, which is good for sending. Other liquids are not allowed. Tatar powder is also added, which is also to stabilize the egg whites

1. Add the sugar for the first time when there are coarse bubbles, which is about 1/3

11. When the protein starts to be fine, add sugar for the second time, which is also 1/3 of the total amount < P > 12. The egg white begins to have a hook, which is very delicate and close to wet foaming. Add the last sugar and continue to beat.

13.? When beating egg whites, turn the bowl to turn the eggbeater. Finally, it is obvious that there is resistance. You can lift it from time to time to judge the state.

After beating the egg whites, slowly lift the egg beater from the bottom of the basin, and the egg whites in the head will become small spikes, which will slightly shake but not fall.

14. Take 1/3 of the egg white into the egg yolk paste, because the density of the two is different, so stir it several times.

The stirring method should be the same as stir-frying, with bottom-hunting, edge-scraping and stirring

15. Add 1/3 protein to the egg yolk paste, and after mixing, pour the batter in the egg yolk paste bowl into the protein bowl, and mix at the bottom.

In this pouring process, all the batter can be fully stirred to avoid sinking.

16.? Pour the batter into an 8-inch movable bottom mold. Lift the mold a little, about 2CM away from the desktop, and shake it horizontally and vertically to shake out the big bubbles. Bake in the oven

17. In the oven, bake at 15 degrees for 6 minutes on the penultimate floor

18. Take it out of the furnace and cool it upside down

19. Airing for overnight, or 3-4 hours, and demoulding after completely airing.

you can use a regular demoulding knife, or you can use a simple method to find a spoon with a thin handle, insert it behind the mold and cake, press the spoon slightly and draw a circle along the edge of the mold.

you can take out the cake by holding a cup against the bottom or upside down.

2.? Scratch the bottom by hand and it will be separated.