Qi Feng Cake

1

Separate the egg white and yolk of the egg and divide it into two stainless steel basins. The basin containing the egg white must be oil-free and water-free.

2

In a small stainless steel basin with egg yolks, add 30 grams of corn oil.

3

Add 30 grams of water.

4

Add 18 grams of sugar.

5

Add 1 gram of salt.

6

Stir well to form egg yolk liquid.

7

Add the sifted flour to the egg yolk solution in portions.

8

Stir well to make egg yolk paste.

9

Beat egg whites until fish eyes bubble, add 12 grams of sugar.

10

Beat until thick and fluffy, and add 12 grams of sugar.

11

Beat until lines appear on the surface, add 12 grams of sugar.

12

Whisk until dry and frothy (with short upright pointed corners), and the egg whites are beaten (see three pictures).

13

Whisk until dry and frothy (with short upright pointed corners), and the egg whites are ready.

14

Pour one-third of the egg white into the egg yolk paste, turn from the bottom up and mix well.

15

Pour the egg yolk paste into the remaining two-thirds of the egg white and quickly stir well.

16

Cut the mixed paste.

17

Pour the mixed paste into the baking sheet with the muffin mold prepared, fill it with about 9% full, shake twice, and sprinkle with a little sesame seeds to decorate.

18

Put it in an oven preheated at 140 degrees, lower the temperature at 110 degrees to 120 degrees for 30 minutes, then turn to 140 degrees for 10 minutes until the surface is colored and the inside is cooked.

19

The baked Qifeng cake is baked out of the oven, demoulding, and ready to serve.

There are four key points in making Qi Feng: First, the egg whites must be in place. Short and upright sharp corners must appear. The basin cannot fall off if it is inverted. One of the most direct inspection methods is to insert a chopstick without falling down.(This is what Teacher Miya told me, and I would like to thank you here.) If I beat eggs manually like this, I will not stop counting for about ten minutes (it is very tiring to say); Second, after mixing, be sure to use cutting and stirring methods, and the action must be fast; Third, the baking temperature cannot be completely copied from the temperature on the recipe, because the ovens are different, and the temperature and time settings are different. This must be based on the experience of each oven; Fourth, just after entering the oven, be sure to bake at a low temperature until the surface is completely swollen, and then raise the temperature by about 20 degrees in the last ten minutes (this can be explored according to the respective ovens and cannot be copied).