8 inch original Qifeng cake
Published Apr 2, 2022 at 05:37am ET

Lightweight, delicate and moist. This should be the taste of Qifeng cake.
Food Material List
- 1 Egg 4
- 2 Low-gluten flour 64g
- 3 corn starch 16g
- 4 Salad oil 50g
- 5 milk 60g
- 6 Fine granulated sugar (for egg yolk) 20g
- 7 Fine granulated sugar (for protein) 60g
Operational steps
- 1 Egg white separation
- 2 Mix 20 g fine sugar with milk and stir until sugar melts without granules.
- 3 Add salad oil and stir evenly.
- 4 After mixing starch and cornmeal, sift in the cake and stir evenly (dont over stir, you cant see the white powder).
- 5 Mix egg yolk with cake one by one.
- 6 Set aside the finished yolk paste
- 7 Add lemon juice to the protein, add 1/3 sugar and start beating.
- 8 Fine foam is added to 1/3.
- 9 When marked lines appear, add the remaining 1/3 of fine sugar.
- 10 Strike hard, as shown in Figure 1
- 11 Mix the egg white into the yolk paste three times and mix it quickly and evenly by cutting and mixing.
- 12 Mixed cake paste into the mold, with a scraper vertically in the batter up and down several times, remove bubbles, and then shake on the operating table.
- 13 Place in the middle and lower layers of the oven, bake for 35 minutes at 130 degrees and 140 degrees, then bake for 25 minutes at 160 degrees. After discharging from the oven, fall down and cool immediately.
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