Qifeng cake is coarse in texture, with large holes and small holes, which is not exquisite. The formula is correct, and the play is also performed according to the procedure. Please ask the baker for

Qifeng cake is coarse in texture, with large holes and small holes, which is not exquisite. The formula is correct, and the play is also performed according to the procedure. Please ask the baker for specific instructions. The egg white is not completely foamed. The so-called hard foaming means that when you lift the eggbeater, a small tip will be lifted on the egg white and it will stand upright. The fineness of the cake depends entirely on the fineness of the protein. I've baked it many times and it's a success every time. It's easier to use electric egg beater.