Original Qifeng Cake

Recipe Recommendations

• eggs 2 only
• low-gluten flour 50g
• sugar 40g
• milk 50ML
• salad oil 10ML
• cornstarch 5g
• white vinegar 4 drops
• salt handful

• sweetening
• roast
• half an hour
• ordinary

Steps for Original Qifeng Cake

1

First separate the egg yolk and egg white and use two larger containers (the basin containing egg white should be clean, oil-free or water-free)

2

Stir the milk, salad oil, and egg yolks evenly, pour in the sifted low powder and cut from the bottom up to avoid gluten and form egg yolks paste

3

Break up the egg white. At this time, the egg white bubble is generally the size of a fish eye. Then pour the white vinegar into the egg white, and then add the sugar to the egg white for the first time (it doesn't matter how much, just add 40g of sugar to the egg white three times.) Pour the sugar into the egg white in three times and beat it until it is hard and fluffy (that is, the texture is more obvious and smooth and white, lift the egg beating head, and the tail is in a firm triangular shape, which is dry foaming).

4

Pour 1/3 of the egg white into the egg yolk paste, cut and mix from the bottom up (the action is a bit like frying, hehe), do not draw circles, avoid defoaming, pour the egg yolk paste into the remaining egg white and stir, while preheating the oven at 160 degrees for 5 minutes.

5

Pour the egg yolk paste from step 4 into the remaining egg whites, cut and mix from the bottom up, pour into the mold, gently shake for a few times, and place in the penultimate layer of the oven at 160 degrees for 40 minutes.

6

Bake out of the oven, smash the mold twice and place it upside down on the baking net. After cooling, reverse the cake and release the mold.

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