Six inch Qifeng cake -- non cracking cake

I don't know when Qi Feng started baking last month. Qi Feng was not satisfied. He collapsed. I recall that he had done it several times before. I remember that when I first came into contact with Qi Feng, I didn't collapse. I was just in a hurry to demould and retract. When I saw the baked Qi Feng now, I knew how imperfect Qi Feng was. It is because of imperfection that in the past oneortwo months, I have nothing to do but bake Qifeng. When I am free, sometimes I bake three cakes a day, and they collapse and bake. The collapsed cakes are also eaten silently by myself. I really have to reflect on myself after eating the cakes for so many days. I think the egg white I sent is OK, but it is not enough, so I corrected myself, I was not satisfied with the recipe of Jun Zhi, and then changed the recipe. Finally, I baked a cake that did not collapse, but it cracked. Although it was not seriously cracked, it was like a thorn in my heart. Or it could be said that I was suffering from obsessive-compulsive disorder. I wanted to have a perfect Qifeng cake. After trying it at high temperature and low temperature, it still cracked. It was said that the temperature of the fire was high, so I set the fire temperature low, Then there is the Qi Feng cake that doesn't crack and collapse. My heart is finally beautiful. I don't know why I can have such perseverance this time. I hope I will persist in this way in the future!

Main Ingredients

• Fine granulated sugar (for egg yolk) ten
• Fine granulated sugar (for egg white) thirty
• egg 2
• milk 30 g
• vegetable oil 30g
• low-gluten flour 45 g

Auxiliary Ingredients

• lemon juice A moderate amount

1: There are several reasons for the collapse of the cake. Either there is too much liquid, or the egg white is not filled in place, or it is defoaming, and it is not cooked. Don't think what you think is what you think. Do you think your steps are right? Are you really right?2. How can the egg white be sent to the right place? It is not enough to just reverse the buckle. It must be hit until the egg beater can pull out the hard and fine sharp corners. Note that it is hard, not curved or soft;3 how can the egg yolk paste be mixed without defoaming? Be careful not to stir and stir in circles. You should turn around like holding a spatula for cooking, or cut and cut, or cut and turn and turn, and move quickly;4: How can we bake an unbroken Qifeng cake? In fact, cracking is also a good cake. But if the cracking is too serious, there must be a problem. The heating temperature is too high. As several temperatures have been tested to bake the cake, it is cracked, so turn the heating to 120 degrees and 160 degrees. After 20 minutes, turn it to 150 degrees and continue baking for 20 minutes. In this way, you can bake an unbroken Qifeng cake. You can refer to it