Qi Feng Cake No.1, First Challenge~

1. Prepare the materials first, preferably using refrigerated eggs and separating the egg whites, and put them in the refrigerator for later use.

2. Mix egg yolk with 35g sugar powder

3. After mixing evenly, add corn oil and milk and continue stirring

4. Prepare to sieve in low gluten flour

5. Continue~Slowly mix well

6. Keep drawing circles into batter~Let's cool off while we're doing it, haha

7. Take out the metal jar containing egg white from the refrigerator, use an electric egg beater to open the middle and low levels, and beat until there are fish eye bubbles. Then, add 1/3, which is 12g of sugar powder

8. Beat out fine bubbles at medium to high speed, then add 1/3 of sugar powder, which is 12g. When beating into cream, add the remaining 1/3 of sugar powder, which is 12g, to the tank and continue beating

9. A small vertical corner is sufficient

10. Divide the egg white cream into the egg yolk batter in three parts, use steady and firm gestures to cut, scrape, and draw a semicircle. Avoid swirling and stirring, as this will result in a pot of liquid. The previous one will be done in vain. Alright, mix the egg yolks evenly, which means there are basically no impurities.

11. Pour cake batter into the mold~

12. Quickly fall horizontally from a high place, shake out large bubbles, and repeat a few times.

13. Send it to the pre preheated oven at 160 ℃ for 50 minutes in the middle layer (the picture shows my mistake in demonstration. After baking at 170 ℃ for 60 minutes, the bottom was burnt, only to find that the mold in the searched recipe is different from mine. Mine is not a large round cylinder with a column in the middle QAQ)

14. It was pretty good when it was first fired, but it collapsed due to my inexperienced demolding method Tearful eyes, I have to work harder next time

15. Feel free to eat, it's quite good to pair with mocha coffee, yogurt, and cranberries.