Beginners Don't Take the Wrong Path -6-inch Original Qi Feng Cake

1. Prepare all the ingredients and separate the egg whites and yolks into a basin without water or oil (note: there should be no yolks in the egg whites. Choose a larger basin to hold the egg whites)

2. Add egg yolks to fine sugar and gently beat with a manual mixer (note: do not stir vigorously to avoid whipping the egg yolks)

3. Add pure milk and stir evenly (note: stir until the egg yolk liquid is even without any separation of oil and water)

4. Add oil in batches and stir evenly (note: stir evenly each time before adding again, do not use force next time)

5. Sieve the flour twice and add egg yolk solution. Stir until a uniform egg yolk batter is formed. Set aside for use (note: do not draw circles using flipping techniques)

6. Add protein to lemon juice or white vinegar

7. When using an electric egg beater to beat egg whites into fish eye bubbles, add 1/3 of sugar (note: the egg beater should be stirred at medium to low speeds)

8. Continue to stir the egg white until it becomes thick and creamy foam. Add the remaining 1/2 granulated sugar (note: stir at medium speed to medium high speed later)

9. Continue stirring until there are obvious patterns. Lift the egg beater and the patterns will not disappear. Add the final sugar

10. Continuing to beat the protein can pull out the sagging corners, a neutral foaming state that can be used to make light cheese

11. Continue stirring and lifting the egg beater, with the sharp corners straight and upright, to achieve the best drying and foaming state (note: the preheating oven is 20 ° higher than normal baking, and I used 160 °)

12. Take 1/3 of the protein and add it to the egg yolk batter, stir well

13. Add the remaining 1/2 protein to the egg yolk batter and mix well

14. Add the mixed egg yolk batter to the remaining protein bowl and mix well

15. Mix thoroughly and pour into a 6-inch mold. Shake a few times to remove large bubbles (note: the process of exhaust must not be omitted)

16. Place the preheated oven in the fourth layer. Place the oven in the second to last layer (note: bake at 140 ° C for 50 minutes)

17. Shake it a few times after baking and immediately invert it (note: if you skip the previous steps, it will be in vain and the cake will collapse)

18. Only after thoroughly cooling can the mold be demolded