Eggs (200g egg white): 6, corn oil: 50ml, milk: 50ml, granulated sugar: 80g, low-gluten flour: 90g, floss: moderate, mayonnaise: moderate, lemon juice: a few drops,
Step 1: Divide egg whites and egg yolks into oil-free and water-free basins.
Step 2: In the egg yolk, add milk and corn oil and stir well. Finally, sieve in low-gluten flour and stir evenly.
Step 3: Squeeze two drops of lemon juice into the egg whites. Turn on the electric eggbeater one gear and prepare 80g of granulated sugar
Step 4: Stir until coarse, add one-third of fine sugar. Open the second gear while whipping the bowl.
Step 5: When it is more delicate, add the second fine sugar and continue to pass for 2 steps.
Step 6: When passing to a curved groove, add the third fine sugar. Fight off
Step 7: Send it like this. When you pull it up at a right angle, just send it. Preheat oven 165 degrees
Step 8: Add one-third of the beaten egg whites to the egg yolk solution. Then stir the egg liquid with the flip method!
Step 9: Flip the mixed batter into the 6-inch Qifeng cake mold.
Step 10: Pour the 6-inch Qifeng mold into the mold. Lower and middle grilled!
Step 11: After 35 minutes, the cake is ready. Put it on the table, quickly flip it to dry, and then remove it
Step 12: After completely cooling, demolding! Don’t worry when demolding. The cake is stretchy and tastes like a sponge. Seems to be eating SpongeBob. Hahaha. I made two 6 inches, one for my grandmother and one for my daughter!
Step 13: I want to try it today, the floss sandwich cake. Cut Qifeng cake into pieces
Step 14: Divide the Qifeng cake into two pieces. Coated with mayonnaise … and then smoothed with a spoon
Step 15: Put your own pork floss
Step 16: Squeeze the mayonnaise and put another piece of cake on it!
Step 17: It ’s the sauce purple. You can also use a sawtooth knife to divide it into 3 pieces evenly.
Step 18: Take a bite, it’s delicious! This mayonnaise is not greasy at all, plus homemade floss