6-inch Qifeng Cake
Ingredients: salt,eggs,white sugar,water,low powder,corn oil
Recipe Recommendations
- sweetening
- baking
- an hour
- senior
Steps for 6-inch Qifeng Cake
1
Raw materials are as shown in the picture and ready. Put the eggs in the refrigerator and refrigerate for one day and one night in advance, and sift through the low flour.
2
Separate the egg white and yolk of the egg. Among them, put the egg whites in a small stainless steel basin without oil and water, and the egg yolks in another small stainless steel basin.
3
Beat the egg white until it has a fish-eye bubble shape, and add 12 grams of sugar; beat until it is thick and has a rough bubble shape, and add 12 grams of sugar; beat until there are lines on the surface, add 12 grams of sugar; then stir until dry and frothy (with short upright sharp corners), and the egg white is beaten.
4
Add 30 grams of water, 30 grams of corn oil, 1 gram of salt, and 18 grams of sugar to egg yolk, and stir well.
5
Add the sifted flour into the egg yolk liquid in portions, stir well to make egg yolk paste.
6
Pour one-third of the egg white into the egg yolk paste, turn from the bottom up and mix well.
7
Pour the egg yolk paste into the remaining two-thirds of the egg white and quickly stir evenly to form a cake paste.
8
Pour the mixed paste into a 6-inch loaf-bottom cake mold and shake it vigorously twice.
9
Put it in an oven preheated at 150 degrees for 10 minutes, lower the temperature to 100 degrees for 60 minutes, then turn to 120 degrees for 5 minutes, until the surface is colored and the inside is cooked.