Simple Qifeng Cake

1

Separate egg white and yolk.

2

Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar (18 g)

3

Continue beating until the white egg white foam becomes thick, and then add 1/3 of the fine sugar

4

Continue beating. When the egg whites appear scratched, add the last 1/3 of the fine sugar

5

Then beat until it becomes dry foam (lift the egg beater, and the egg white will foam wet when it can pull out the curved sharp corner; what we want is dry foam, and we must beat it until it can pull out the short upright sharp corner. Turn the egg white foam upside down and it will not fall), put it in the refrigerator to refrigerate.

6

Mix egg yolk, oil, milk, sugar (25 grams) and sifted low-gluten flour together, turning evenly. (Be careful not to stir in circles here to prevent the flour from becoming gluten)

7

Remove 1/3 of the refrigerated protein dry foam, mix into the egg yolk paste, and turn it up and down until evenly.

8

Pour the mixed egg paste into the egg whites, turn evenly in the same way.

9

Pour half of the egg batter into a frying pan and bake slowly for 20 minutes (pay attention to controlling the heat when using the frying pan, it will be more convenient if you have an electric baking pan). If there is an oven, it is of course best (I don't have this condition). Pour all the egg batter directly into the cake mold, place it in the preheated oven, and bake at 170 degrees for 30 minutes.

10

Pour the other half of the egg batter into the rice cooker, press and cook for about twenty minutes.

1. Egg whites are easiest to beat at 20 degrees Celsius, and are much easier to beat than whole eggs. Beat them continuously with an egg beater, and they can be beaten into dry foam in about five or six minutes. What should be noted here is that the container for containing protein must be clean and must not contain oil or water. If you don't have an eggbeater, you can beat it with your hands. However, no matter what, it must be thoroughly served;2. The proportion of ingredients in Qifeng cake is relatively strict. Any incorrect proportion (even if one extra egg is put) will affect the taste of the cake and even lead to the failure of the cake;3. When mixing the egg yolk paste and the egg white, you must pay attention to the technique to avoid defoaming. Remember not to stir it in circles;4. When choosing vegetable oil, use odorless, not heavy, so as not to affect the taste of Qifeng cake;5. If you have conditions to use the oven for baking, when selecting a mold, you cannot choose anti-stick, oil, or oil paper, so that you can get better hair. Because when baking West Wind cake, it needs to rely on the adhesion of the mold wall to climb up;6. Many people think that Qifeng cake is not easy to make successfully, but I think that if you can pay attention to the above points and use a serious and meticulous attitude, you will definitely succeed.