In other words, it is the third time to make Qifeng cake, which has not been successful twice before. Because I didnt use the scale before, I did it by my own estimation, so I didnt succeed. It seems that the success rate will be higher if the quantity is accurate. The first step was so busy that I forgot to take pictures.
Food Material List
1Low gluten powder100g
2Free range eggs6
1Oven 170 degrees 40 minutes. But look at it. Oven size 1. Protein and yolk are separated and poured into two waterless boxes. Mix milk, oil and 20 grams of sugar into egg yolk separately and mix evenly, then add low-gluten powder and mix evenly. The oven is preheated at 170 degrees. Start beating the protein. Add 2 or 3 drops of lemon juice to the protein to help beat the protein. Beat the egg at a low speed for 1 minute with 1/3 of sugar. Continue beating at a medium speed until the protein is delicate and 1/3 of sugar is added. Continue beating at a medium speed until the egg whisker protein can stand upright. Add 1/3 of the beaten protein into the batter and stir it with the gesture of fried Lai. Do not stir it in circles. After mixing, add 1/3 beaten protein and continue mixing. Finally, pour the batter into the remaining 1/3 of the protein, stir, pour into the cake mold, and put into the preheated oven. The different temperatures of the oven will be different, so as not to scorch!
2Turn-ups and wait for cooling before demoulding.
3Is it beautiful?
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