Formula and making of Qifeng cake

Ingredients: 3 eggs, 60 grams of fine sugar and 65 grams of low-gluten flour.

Accessories: 40g corn oil, 40g milk.

Steps:

1, food map.

2. Separate the frozen eggs from the yolk and protein. Put them in water-free and oil-free egg beating pots respectively. I'll beat the egg yolk paste first and add one third of the sugar.

3. Stir well and add vegetable oil.

4. Stir well and add milk.

5. After stirring evenly, sieve the flour twice.

6. Sieve the flour for the second time after mixing evenly.

7. Don't stir for too long until you can't see obvious flour particles.

8. Start egg whites: drop a few drops of white vinegar.

9. Beat evenly with an egg beater in the third gear for about 30 seconds.

10, add sugar, switch to the fifth gear and continue stirring for 5 minutes. After the pause, observe the egg white.

1 1 until the cream becomes sharp.

12, and it will not fall.

13, and so on the eggbeater.

14. Add one third of the egg white cream to the egg yolk paste and mix evenly with a rubber spatula from bottom to top. ?

15. Pour the evenly stirred cake paste into the remaining meringue.

16, continue to stir evenly with a rubber spatula like cooking, and don't stir in circles.

17. Pour the mixed cake paste into a 6-inch cake mold and shake it by hand to make big bubbles.

18, put the cake mold into the preheated oven and bake at 170℃ for 40 minutes.

19, after baking, take out the inverted button to cool, and then demould.