6 inch original Qifeng cake eligible

Published May 12, 2023 at 19:22pm ET

The story behind this dish

Food Material List

1 Yolk part: yolk Two (about 35g)
2 milk 40ml
3 Salad oil 40g
4 Sugar A 15g
5 Low-gluten flour 60g
6 Protein part: protein Two (about 80g)
7 Sugar B 35g

Operational steps

1 Prepare all materials.
2 Egg yolk and sugar A are placed in a beating bowl, and stirred clockwise with a manual beater until the sugar is completely melted.
3 Stir the salad oil clockwise.
4 Add milk and mix well.
5 Sift in low gluten flour and mix well.
6 The sugar B is added into the protein in three parts, and beaten with an electric egg beater until it is dry and foaming.
7 Add one third of the protein into the batter and stir well. Pour the batter into the rest of the protein and quickly mix well.
8 Pour the batter into the 6 inch bottom cake mould and shake out the bubbles.
9 COUSS CO-2701 oven, 160 degrees above and below, preheated and baked for 40 minutes.
10 After the cake is out of the oven, it is shocked on the table and immediately buckled on the cooling rack. After fully cooling, it can be demoulded.
11 finished product
12 finished product
13 finished product

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