The correct way to send is to prepare a water-free and oil-free basin, and beat the egg whites, preferably without mixing the egg yolks. Use electric egg beater to beat the egg white until it is hard to foam, and the egg white will probably swell to about 5~7 times of the original. Sending egg whites is the key to making cakes. If the egg whites are sent successfully, your cake will not be far from success.

Second, it may be that the egg white and yolk paste defoamed when mixed.

Pay attention to the mixing of egg white and egg yolk. First, add 1/3 of the egg white into the egg yolk paste and mix well, then pour all the egg yolk paste back into the egg white basin and mix well. Use the method of stirring from the bottom all the time, and don't stir in circles.

Third, prevent water from dripping when steaming cakes.

The difference between steamed cake and baked cake is that the water content is relatively high. If the steam from the lid drips into the cake, it will affect the "growth" of the cake. It is suggested to cover the surface of cake mold with a layer of plastic wrap.

Fourth, the steaming time should be long enough.

Another reason for the retraction of the cake is that the inside of the cake is not fully cooked. If the inside is not fully cooked, the temperature will drop after the pot is taken out, and the bubbles inside will become smaller and shrink. So don't cook the cake when it rises, but steam it for a long time according to the recipe.

Fifth, after the pot is cooked, it should be inverted and cooled.

This is an important step in baking Qifeng cake, and of course steaming cake also needs this step. Because Qifeng cake is too soft, it will still shrink if it is not inverted and cooled.

Below I will share a sweet and soft cake recipe.

Ingredients: 5 eggs, 85g low-gluten flour, 40g corn oil, 40g milk, 60g sugar (protein) and 30g sugar (yolk).

Steps:

1, egg white and egg yolk are put into two waterless and oil-free pots respectively. Add fine sugar to the egg yolk basin, stir well, pour in oil, and stir well until the egg yolk is fully emulsified, and it is best to see no obvious oil.

3. Pour milk into the egg yolk basin, stir well, sieve in low powder and stir until there are no obvious particles.

4, send the egg white, add the fine sugar in three times, and send it to dry foaming. From the state, the egg white should be sent to dry, and the arm with the eggbeater will feel particularly difficult.

5. Put 1/3 of the egg white paste into the egg yolk paste, stir it evenly, then pour all the mixed egg yolk paste into the egg white, stir it evenly, put it into a mold, and shake it on the table several times.

6. Boil the water in the steamer, put the cake in and steam for about 50 minutes.

7. Shake twice after taking out the pot. Be sure to place it upside down and let it cool before demoulding.

The cake baked in this way is sweet and soft.