Raisin sesame eight inch Qi Feng cake

1. Line up, don't cut in the line with the eggs. Look where the milk has been squeezed by you? Let's shout "happy" together.

2. Separate the egg whites and yolks. Note that these two pots must be oil-free and waterless. (You can use eggshells to divide eggs, and those who are not proficient can use an egg divider)

Did you see it? The difference between fresh eggs and stale ones. The egg yolks are all dripping. (Put the bowl and egg yolk together on the scale, keep an eye on the numbers, and then add the corresponding weight of ingredients. You don't need to put each ingredient in a container, as this will increase the burden of cleaning.)

4. Add milk and corn oil to the egg yolk and mix well. The lecithin contained in egg yolk has an emulsifying effect, allowing milk and oil that would not have been evenly mixed to blend perfectly. (Do you have any magic tricks on your feet?)

5. Put it aside, put it aside first. (Do not add low gluten flour for now)

6. Use an electric egg beater to beat the egg whites in low gear until they form fish eye bubbles, add one-third of the sugar, and beat until all the sugar dissolves.

7. Add one-third more sugar and switch to high-end whisk. Keep beating until you lift the egg beater, with a small curved hook.

8. Add corn starch and the last one-third of sugar, continue to beat.

9. Beat until there is a sharp hook when lifted. While playing, stop and check the status. After the appearance of a small hook, switch to a medium to low level and beat for a while to make the protein cream more delicate. (Using a scraper to pry open, you can see that small bubbles are evenly distributed and stable.)

10. Add sifted flour to the egg yolk batter and beat evenly with the egg beater that just whipped the egg cream. (It's okay to add some protein)

11. After stirring for a while, check the condition. Do not over beat, otherwise the batter will become gluteny and cause the final cake to shrink. (The lifting is smooth, not sticky like steaming Mantou)

12. Add two drops of vanilla extract. (Removing the fishy smell, of course, parents who advocate zero additives can skip it. It's the same sweet and fragrant.)

After mixing the egg yolk batter, check the stability of the protein cream. If there is a slight blister like in the picture (which looks rough), use a manual egg beater (dry, oil-free, clean) to quickly beat it a few times, and it will immediately become delicate.

14. After mixing the egg yolk batter, check the stability of the protein cream. If there is a slight blister like in the picture (which looks rough), use a manual egg beater (dry, oil-free, clean) to quickly beat it a few times, and it will immediately become delicate.

15. Preheat the oven. 150 degrees, preheat up and down for 10 minutes. (How to calculate preheating? The heating tube turns red from its original color and then returns to its original color to preheat properly.)

16. Preheat the oven. 150 degrees, preheat up and down for 10 minutes. (How to calculate preheating? The heating tube turns red from its original color and then returns to its original color to preheat properly.)

17. Mix egg yolk batter and protein batter. First, take one-third of the protein cream and pour it into the egg yolk batter.

18. Mix egg yolk batter and protein batter. First, take one-third of the protein cream and pour it into the egg yolk batter.

19. Mix well. Be careful not to draw circles, insert a scraper from the middle of the basin and stir from bottom to top.

20. After mixing well, add the remaining protein cream.

21. Mix the batter well and pour it into a bottom mold. Pour it about 20cm away from the bottom mold, and you will find that many bubbles will burst.

22. First, pour a portion of the batter into the mold, then add raisins and sesame seeds to the remaining batter and mix well. After mixing well, pour them together into the mold. (If all the batter is poured in, the raisins will sink to the bottom of the mold and become bitter after baking.)

23. Generally, pour until the mold is 80% full. Drop: Lift the mold about 15 centimeters away from the tabletop and drop it (be careful not to spill the batter). Scratch: Use a toothpick to quickly scratch a few circles on the batter (it can puncture some large bubbles and also make the surface of the batter smoother)

At this point, the oven is also preheated. 150 degrees, up and down for about 50 minutes. (The home oven is very hot, and the surface is prone to cracking when the temperature is high. Take your time, dear.)

25. Cut open and take a look. Hmm, the internal tissue has even and delicate bubbles. Successful.