Qi Feng cake as soft as clouds

Qi Feng cake as soft as clouds

Introduction:

"This is the fifth time I've been a Qi Feng. It's finally decent! Looking at the cake rising vigorously, the joy in my heart can't be expressed! For Qifeng cake, I always feel pressure, because the previous failure, let me have no courage to try again for a long time! This kind of feeling, I believe many "mad" friends can feel! In the past, Qifeng always shriveled before it was out of the oven. I began to think whether it would be better to change the mold with chimney. Asked a lot of people, all said that it has nothing to do with the mold, the key is to send protein and stir when the technique! I have made a careful analysis of it myself. It should be because I didn't do it well. In fact, even this time, when I was beating protein, I had no bottom in my heart. I stopped many times to observe. I was afraid I had beaten it! Because of the white vinegar, I think it's very fast. After the wet foaming, it's a small sharp angle. But, I don't think it's so small? Did you overdo it? I hope you can give some advice to Qi Feng's experts

Production steps:

Materials required:

Low powder: 50g

Yolks: 3

Protein: 3

Rock sugar powder: 40g

Water: 30g

Sunflower seed oil: 18g

Cornmeal: 6g

White vinegar: a few drops

matters needing attention:

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: sweet