Common practice of Sydney Qifeng cake

Materials:

1: 75g of low-gluten flour (1/2 cups, scooped directly from cake powder) and 1/3 teaspoons of baking powder, and mix well with a fork for later use;

Exercise:

1, preheating oven 340F/ 170oC. Mix 1 thoroughly and set aside. Use two clean and waterless pots to hold egg whites and egg yolks respectively. Because it's twice as much as making snacks for the church. Stir egg white and white vinegar at high speed for a few minutes, then add sugar 1/4 cups and stir for another 2 minutes.

2. Stir the yolk and sugar in the third ingredient for 2 minutes at high speed with an egg beater, and then stir the corn oil in the fourth ingredient for half a minute. Then add the remaining three ingredients and stir the flour evenly. Finally, add the ingredients of 1, and then use a blender to stir 1 min at low speed and 1 min at high speed until uniform. Wash the crystal pear, peel it, remove the core, cut it into small grains, put it in the yolk paste and stir it evenly with a rubber knife.

3. Put the previously made protein 1/3 into the egg yolk paste and stir evenly with a spatula. Then paste the egg yolk into the beaten egg white and gently stir it from top to bottom with a rubber knife. See Qifeng cake video for the mixing method.

4. Then pour the batter into a 22x22 glass baking tray. Put the baking tray into the oven preheated to 340 F/170 C, bake for about 37 minutes and take it out.

Turn the cake upside down for 20 minutes, then turn it upside down and let it cool for 20 minutes. With a thin knife, gently peel off the crust from the edge of the plate, shovel the crust from both sides with a rubber knife, cut it into pieces, and seal it for preservation. The cake is cold and ready to eat.