This is an 8-inch Qifeng recipe, but I only had a 6-inch mold, so I found another small steel basin, haha... The taste is the same, but I don't know if bad things will precipitate out in the small steel basin after being exposed to high temperatures?!
I really pay attention to a lot of things after becoming a mother.
Corn, persimmon, jam, Qi Feng
Recipe Recommendations
- eggs of 6
- low powder 90 grams
- corn flour 30 grams
- corn oil 50 grams
- white vinegar few drops
- sugar 60 grams
- sweetening
- roast
- an hour
- ordinary
Steps for Corn, persimmon, jam, Qi Feng
1
Prepare eggs, 6 sugar, 60 corn oil, 50 low flour, 90 corn flour, 30 persimmon jam, 120 white vinegar, 4 drops.
2
Add 4 drops of white vinegar to egg white.
3
Add salt to egg white.
4
Add 40 grams of sugar to the egg whites in three times and beat, then place in the refrigerator and refrigerate.
5
Add jam to egg yolk paste and beat.
6
Add salad oil to egg yolk paste and beat well.
7
Add flour (90 grams of low flour, 30 grams of corn flour) in two times and beat well respectively.
8
Pour 1/3 of the egg white into the egg yolk paste, cut and mix well.
9
Pour all the egg yolk paste into the egg white, cut and mix well.
10
Pour into mold and smooth.
11
Place in the middle and lower layers of preheated oven at 180 degrees C and bake for 35 minutes.Corn, persimmon, jam, Qi Feng Make Tips
Because of laziness, the cake was not covered with tinfoil in time after being colored, resulting in excessive coloring. Only then did I realize that covering tin foil was really important. Everyone can learn from my lesson.