Qifeng cake (simple operation and zero failure! Delicate and refreshing taste)

Published Sep 5, 2023 at 05:03am ET

Food Material List

1 protein 180g (about 6 eggs)
2 Yolk 80g (about 6 eggs)
3 Corn flour 10g
4 Berry sugar 90g
5 Corn oil 60g
6 Low-gluten flour 100g
7 milk 75g

Operational steps

1 All the ingredients
2 Send the protein first. Whip the protein to a small hook and add the first sugar (sugar should be added 4 or 5 times, one spoon at a time).
3 One spoonful of sugar is added each time. Dont add too much. Add the next time after all the sugar is stirred.
4 Stir in cornmeal for the last time you add sugar. Stir well and set aside.
5 Break up the yolk.
6 Beat and add corn oil.
7 Add milk.
8 Add low gluten flour and sift.
9 Stir evenly with a mixer and stir until sticky.
10 After mixing the yolk paste evenly, pour half of the protein frost into the yolk paste, and turn it evenly. Dont draw circles.
11 Stir well, then pour the yolk paste into the remaining protein, and continue to stir! Dont draw circles.
12 This is the dressed batter. The oven is preheated. 170 degrees.
13 Pour the batter into the mould. Put it in the oven, 170 degrees, fire up and down, 30 minutes (adjust the time according to your oven), this recipe can make two 6-inch cakes.
14 Remove after baking, buckle, cool and demould. I use a 6-inch movable bottom die. Today, I used the cake mould instead of Qifengs. I think its more convenient to demould the cake mould.
15 Well, the cake is out!

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