Qi Feng Cake Cup

1. After separating the protein from the egg yolk, add sugar powder to the egg yolk and stir well with egg whisk. Add milk and stir well. Finally, add corn oil and stir well

2. The stirred egg yolk liquid appears milky white

3. Sieve in low gluten flour

4. Mix evenly with a rubber scraper, but remember not to draw circles

5. Add a few drops of lemon juice to the protein and beat with an electric mixer until fish eye bubbles appear. Add one-third of white sugar

6. Continue to beat until fine bubbles appear and add one-third of the white sugar for the second time

7. Continue to beat until fine lines appear and add the last dose of white sugar

8. When a small pointed corner appears when lifting the egg beater, it is sufficient

9. Take half of the egg yolk batter and mix well with a rubber scraper

10. Mix well and pour it into a protein bowl to mix with the remaining protein

11. The mixed cake batter should be delicate and without large bubbles

12. Put it into a disposable floral bag, cut open a hole, and inject it into a paper cup

13. Fill it up to 80% and gently shake it a few times to produce large bubbles. Place it in a preheated oven with 180 degrees Celsius heat and bake the middle layer for 25 minutes

14. After being taken out of the oven and cooled, it can be consumed immediately