Qifeng cake needs to be divided into eggs, and it is difficult for beginners to divide eggs, stir, make, mix and bake. Sponge cake is a whole egg process, which reduces the separation and mixing of eggs. Pay attention to dispersion and stirring.
Qifeng cake embryo:
Ingredients: egg160g, 40g of pure milk.
Method:
1. Pre-screen low-gluten flour, separate egg white and yolk from eggs, and add vegetable oil and stir well.
2. Pour in all the low-gluten flour and mix well with an egg beater.
3. Beat the egg whites with electric egg beater until the fish's eyes foam, add fine sugar and stir at high speed.
4. Add the remaining sugar before wet foaming, whip at high speed until wet foaming, and finally whip at low speed until dry foaming.
5. Lift the plate away from the mold about 15cm, and pour the Qifeng batter into the mold.
6. Put it in the middle layer of the oven preheated to 130 degrees for about 60 minutes. After demoulding, it can be eaten directly, or sliced as embryo to make other cakes.