The following is how to make Qifeng cake:
Ingredients: 5 eggs (about 50g/ piece), 85g low-gluten flour, 40g salad oil/corn oil, 40g fresh milk, 2g baking powder, 60g fine sugar (added to egg white) and 30g fine sugar (added to egg yolk).
Preheat the oven to 170 degrees, and fire it up and down for 20 minutes.
1. Separate the yolk proteins of five eggs and put them in different containers. Protein suggested putting it in a stainless steel basin.
2. When the protein turns into fisheye foam, one third of the sugar can be added in three times, and one third of the sugar can be added after the protein is thickened. When it thickens, add the last third of sugar. When the egg white can be bent into a chamfer, it can be put aside for later use.
3. Next, make egg yolk paste. Add 50g of sugar, 85g of low-gluten flour, 40g of salad oil, 40g of fresh milk and 2g of baking powder to five egg yolks, and stir well.
4. After stirring evenly, the egg yolk is pasted through a sieve. This makes the cake taste stronger.
5. Pour one third of the protein into the yolk paste and gently stir with a rubber spatula to avoid defoaming. Add it three times in the same way, so that the egg white and yolk are fully mixed (light yellow).
6. Pour the mixed cake liquid into the mold, hold the mold by hand and shake it twice to shake out the bubbles inside.
7. Put it in the oven, at the middle and lower level, 170 degrees, and fire up and down for 40-50 minutes. Every oven has a different temper and needs to adjust the temperature slightly.
8. Take it out after the final baking, immediately back-buckle, and cool and demould. So a cake embryo is finished.