How to make a 6-inch Qifeng cake

Ingredients: 3 eggs, 5 grams of corn starch, 35 grams of salad oil, 40 grams of milk, 60 grams of fine sugar and 52 grams of low-gluten flour. The method of perfect Qifeng cake (6-inch formula);

1. Prepare all materials to ensure that tools and instruments are free of oil and water.

2, egg white, egg yolk separation.

3. Milk and salad oil are mixed and emulsified evenly.

4. Sieve the low-gluten flour, add it to the liquid in the previous step (the flour must be sieved so that there will be no particles), and stir well.

5. Then add the egg yolk and stir it evenly for later use.

6. Stir the protein at high speed. Add 1/3 fine sugar after the big fish blebs appear, and continue to beat the protein at medium speed. The protein is very thick. When you can pull out the hook, add 1/3 fine sugar, then turn the egg white at low speed and continue beating. After the small hook appears, pour all the remaining fine sugar and corn starch together.

7. The protein cream can pull out a straight short hook, which means it is difficult to foam, which is good.

8. Take half of the egg white cream and pour it into the egg yolk paste in front and stir well.

9. Pour the egg yolk paste from the previous step into the remaining egg white cream in turn and continue to stir evenly.

10, and pour into the mold.

1 1. The big bubbles are slightly shaking.

Bake in 12 and oven 160 c for about 30 minutes. The temperature of each oven is different from the actual temperature. It usually takes about 25 minutes to see the oven. After the cake bulges to the highest point, it retracts slightly, indicating that it is cooked.

13, demoulding after cooling, the cake does not shrink, does not shrink, and is perfect.

14, done.