Coffee Qi Feng

Recipe Recommendations

• eggs 5 rats
• white granulated sugar 54 grams
• vegetable oil 48 grams
• instant coffee a small packet
• milk 40 grams
• low powder 72 grams
• white vinegar few drops

• sweetening
• burn
• several hours
• ordinary

Steps for Coffee Qi Feng

1

Pour a small packet of instant coffee into a bowl;

2

Add 40 grams of milk;

3

Place it on an induction cooker and heat until it turns into coffee milk;

4

Separate the egg white and egg yolk, and treat the egg yolk first;

5

Add 18 grams of white sugar;

6

Add 48 grams of coffee milk;

7

Add 48 grams of vegetable oil;

8

Stir evenly;

9

Sieve in 72 grams of low flour;

10

Cut and mix into a uniform egg yolk paste;

11

Then process the egg white and add a little white vinegar to the egg white;

12

Weigh 36 grams of white granulated sugar, beat until it is rough and add one-third of the white granulated sugar;

13

Add one-third of the white sugar when beaten until it has a rich and delicate foam;

14

Beat until wet and foam, add one-third of the white sugar;

15

Beat until hard foaming;

16

Add one-third of the meringue cream to the egg yolk paste;

17

Cut and mix evenly;

18

Add one-third of the meringue cream to the egg yolk paste;

19

Cut and mix evenly;

20

Add the remaining one-third of the meringue cream to the egg yolk paste;

21

Cut and mix evenly;

22

Pour the cake paste into the cake mold and shake off the bubbles;

23

140℃, 70 minutes, after taking out the oven, inverted upside down and let cool;

24

Demoulding, complete.

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