Qifeng cake (original flavor)
Step 1 . Prepare the required raw materials.
Step 2 . Separate the yolk protein and put it into two clean containers without water and oil respectively; Sift the low gluten flour twice and set aside.
Step 3 . Add half of the fine granulated sugar into the egg yolk, and use a hand blender to mix well.
Step 4 . Add milk at one time and continue to mix well.
Step 5 . Add corn oil at one time, and continue to stir until it is completely fused, and no oil star can be seen.
Step 6 . Sift in the sifted low gluten flour, change the rubber spatula to turn it into a dry powder, and turn it into egg yolk paste. Set aside for use.
Step 7 . Add 1 teaspoon of white vinegar and 1/4 teaspoon of salt to the egg whites, and beat with an electric whisk until coarse.
Step 8 . Then add the remaining fine granulated sugar twice, and continue to beat with the electric beater until it is dry and foamy (when the beater is lifted, you can see the firm small tip shape).
Step 9 . After whipping the egg white cream (preheat the oven at 170 degrees...), mix the egg white cream with the yolk paste up and down three times to form the cake paste.
Step 10 . Pour the evenly mixed cake paste into the mold, smooth the surface with a scraper, pick up the mold and knock it on the table with force to shake out big bubbles.
Step 11 . Put it into the preheated oven at 170 ℃ and bake it for 60 minutes.
Step 12 . Baked cake, take it out and immediately turn it upside down to cool it, then demould and cut it into pieces for eating.
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