8 inch Qifeng cake aldehyde
Published Jul 17, 2021 at 16:57pm ET

Food Material List
- 1 Egg 5 only
- 2 Corn oil 40g
- 3 milk 50g
- 4 Low-gluten flour 90g
- 5 Fine sugar A 30g
- 6 Fine sugar B 45g
- 7 Tower flour (vinegar or lemon juice instead if not) 1.5g (a few drops)
Operational steps
- 1 Large collection of all materials ()
- 2 Prepare two oil-free and water-free stainless steel bowls and separate the yolk and egg white of five eggs.
- 3 Add milk, corn oil and sugar B to the yolk bowl and stir well, then sift in the flour. Dont mix it too long. This batter tendons easily.
- 4 Egg whites are added with tartar powder (vinegar or lemon juice) granulated sugar A (which used to be added three times before. Looking at a friends prescription, he said that he suggested adding one time, I would add one time, you can consider it yourself). Egg beater first slowly melts the sugar and slowly whisks it at a high speed.
- 5 The beaten egg white can be raised with an egg beater with a small hard pointed corner, which means that the beaten egg is ready.
- 6 Add the beaten egg white into the egg paste three times. When stirring, do not draw circles, cross stirring, Z-shaped stirring. If you cant stir-fry a dish, turn it up and down.^
- 7 Mixed batter
- 8 Pour in 8 inch movable bottom mould
- 9 Drop the mould 20-30 cm away from the ground and shake the bubbles out, so as to avoid the holes in the tissue of the cake.
- 10 The lower oven is baked at 150 degrees for about 50 minutes. The oven itself grasps the time and inserts the bamboo stick into the oven to see if there are any cake crumbs sticking to the stick. If there is no cake crumbs, it will be ripe. On the contrary! After discharging from the furnace, the air bubbles are removed by smashing and the air bubbles are reversed to cool down.
- 11 Finished Product 1
- 12 Two
- 13 Three
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