Original Qi Feng

Original Qi Feng

Introduction:

"Super simple original Qifeng cake!"

Production steps:

Step 1: separate the egg yolk and protein, and put the protein in a basin without oil and water

Step 2: put in a few drops of white vinegar, make a thick bubble, add about 10g white sugar (40g white sugar divided into 3 parts), and continue to beat at high speed

Step 3: when it is fine, add 15g sugar and continue to beat at high speed

Step 4: beat to this state, add the remaining 15g sugar, and continue to beat at high speed

Step 5: hit at high speed for a while, turn to low speed and hit 9 for distribution, standby

Step 6: put the yolk in another basin

Step 7: add 10g sugar

Step 8: beat until the color turns white and the sugar melts

Step 9: add corn oil and stir well, then add water and stir well, add a few drops of vanilla essence and mix well (no need to add)

Step 10: sift in the low powder

Step 11: mix into batter

Step 12: mix egg yolk paste and protein cream three times

Step 13: pour in the 6-inch mold, take it up and shake the bubbles inside

Step 14: put in the preheated oven, lower layer, 170 degrees, 35 minutes

Step 15: after being out of the oven, turn it upside down and put it in the air before demoulding

Materials required:

Eggs: 3

White granulated sugar: 10g (add egg yolk)

Water: 30g

Salad oil: 30g

Low powder: 50g

White vinegar: a few drops

Vanilla: a few drops

Note: 1. There must be no oil and no water in the basin filled with protein. 2. I beat the yolk directly with the egg beater after beating protein. It's lazy. 3. The oven temperature is for reference only~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet