Six inch Chifeng cake

Six inch Chifeng cake

Introduction:

"I don't know when I began to like the Qifeng cake that I didn't catch a cold. I'm not like many people. I have no appetite and can't eat anything in the summer. I'm just the one who gives full play to the quality of food in the summer. "

Production steps:

Step 1: set of materials used

Step 2: separation of egg yolk. This is egg yolk~

Step 3: separate the protein into a container without salt, oil and water~

Step 4: add white granulated sugar into the egg yolk liquid and stir well~

Step 5: add milk and stir well~

Step 6: add salad oil and mix well~

Step 7: sift the low gluten flour into the egg yolk mixture, and stir until there is no dry powder~

Step 8: drop the protein into one or two drops of lemon juice~

Step 9: add white granulated sugar three times to make it hard

Step 10: take one third of the protein paste and add it to the egg yolk paste. Turn it up and down evenly without drawing circles~

Step 11: pour the remaining protein into the mixed paste and stir well~

Step 12: pour it into a six inch mold and shake it~

Step 13: preheat the oven to 170 degrees, bake for 50 minutes, take out the button, cool and demould~

Materials required:

Eggs: five (220g)

Salad oil: 30g

Milk: 20g

White granulated sugar (egg yolk): 35g

White granulated sugar (protein): 45g

Low powder: 95g

Lemon juice: one or two drops

Note: please don't overdo the egg white, otherwise the cake may shrink (I've seen it before) ❀ the oven temperature depends on your home

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet