Five eggs

70 grams of corn oil

60 grams of water

70 grams of sugar

Flour (household flour) 80g

20 grams of corn starch

Lemon juice or white vinegar 1 ml

Salt 1 g

The method of Qifeng cake (8-inch chimney mold)

Get all the materials ready

Prepare two oil-free and water-free pots with egg whites and yolks separated.

Add corn oil to the egg yolk.

Stir several times with an egg beater and mix well.

Add water to the oil-egg mixture and stir well with an egg beater. Water can also be replaced by milk, but personally, the Qifeng taste of water is more delicate.

Sift in flour and starch, and stir well with a hand beater until no obvious dry powder is visible. It is not ready-made low flour, but made of ordinary flour and corn starch according to the ratio of 4: 1, and it is healthier without baking powder.

Stir carefully with a rubber spatula to ensure that there are no small flour particles in the yolk paste.

Preheat the oven to 170 degrees. Different ovens have different tempers. If we preheat this oven to this temperature and put the cake liquid in it, it will drop to 150 degrees.

Start beating the egg whites, add a few drops of lemon juice and a little salt. Lemon juice can be replaced by white vinegar. Lemon juice can promote protein, and salt can prevent defoaming. Start the electric egg beater at medium speed, as shown in the figure, when the egg white hits the fish eye, add one third of the sugar.

When white foam appears, add another third of sugar.

Continue to stir at medium speed, and add the remaining sugar when the gluten appears in the meringue.

Stir the egg beater at medium speed for 2-3 minutes, and the egg white is in a hard foaming state. When you lift the eggbeater, you can see a small sharp corner, then turn it to a low speed and hit 15 seconds to eliminate the big bubbles.

Add one-third of the egg white cream to the yolk paste and cut and mix evenly with a scraper.

Pour the stirred egg paste into a basin filled with pastry and continue to cut and mix.

Be careful not to draw circles, it will defoam, and stir the cake paste evenly like cooking.

Put the mixed cake paste into the mold and bake in the oven for 60-70 minutes.

This is a cake that has been baked for 30 minutes and grows very tall.

When the surface of the cake is colored and falls back to the level, it means that it is baked. You can pat the surface of the cake with your hands, and no rustling means you can bake it.

After taking out the furnace, throw the mold down hard, shake out the hot air and let it cool backwards.

You must wait until it is completely cooled before demoulding. This is what it looks like after demoulding. There was no retraction or collapse, and it was basically successful.

This is the cut plane, with delicate tissue and sufficient height. Chimney mold baked Qifeng high, thicker and more moist taste.