Yolk section:
A: 280 grams of pure milk, 230 grams of fine sugar, 260 grams of liquid ghee,
B: 400 grams of low-gluten powder, 100 grams of rice flour, and 3 grams of bubble powder.
C: 450 grams of yolk juice, 1 gram of flavor fermentation essence
Protein Section:
D: 1000 grams of protein,
E: 480 grams of fine sugar, 7 grams of Bangtata powder, 5 grams of edible salt,
1, prepare materials. Part B powder needs to be sifted, egg yolks separated, and the basin containing the protein must be guaranteed to be oil-free and water-free. It is best to use stainless steel pots.
2, with an egg beater to hit the D part of the protein in the fish eye bubble shape, add 1/3 of the fine sugar and tower powder
3, continue stirring until the protein begins to turn into a thicker foam, then add 2/3 sugar
4, continue to fight for a while, when the egg beater is raised, the protein can pull out the curved corners, which means that it has reached the level of wet foaming. If you're making a wind cake roll, the protein will be sent to this extent. But if you make a regular cake, you need to keep stirring it up.

When the egg beater is raised, the protein pulls out a short, upright tip, indicating that it has reached the state of dry foaming and can stop stirring
Take a look at the large picture of dry foaming. The degree to which the protein is passed is very critical. In the upper right corner is the remaining protein on the egg beater. Note the shape of the egg beater. After hitting the dry bubble, do not continue to stir. If you stir it too much, the protein begins to block, which will cause the failure of Qi Feng's production.
Yolk paste production
7, put part A in the basin until the sugar dissolved, and then add part B stir evenly and then add C mix well, then add D mix well, gently stir evenly with a rubber scraper, do not over-stir, so as not to gluten flour. It's a good yolk paste.
8, 1/3 protein into yolk paste
9, with a rubber scraper gently stir evenly(from the bottom to the top, do not stir in circles, so as not to eliminate protein bubble)
10, after mixing evenly, pour the egg yolk paste into the bowl containing the protein

Mix evenly with the same technique until the egg yolk and egg whites are fully mixed
This is a mixed cake paste. After mixing, the state should be a relatively thick and uniform light yellow. Pour the mixed cake paste into the mold, smooth it, and hold the mold with your hands on the table to vibrate the inside of the atmosphere twice.
13, into the oven, 170 degrees, about 25 minutes. The baked cake is removed from the oven and immediately buckled upside down on the cooler until it cools
Then, take off the mold and cut it to enjoy(it is already very delicious to eat directly). It can also be used to make a variety of flower cakes and decorative curling cakes and other products.