Beat until coarse, and add 1/3 sugar.
Send wet hair with a hook and add the last 1/3 sugar.
Continue to send it into short, upright, pointed and hard foam.
Mix the milk and oil evenly, add the sun-dried low-gluten flour in several times, and cut and mix evenly.
Add egg yolks in batches. Cutting and mixing evenly.
Add a few drops of vanilla essential oil.
Take 1/3 protein until the yolk becomes paste, cut into sections and stir evenly.
Then take 1/3 protein and add it to the egg yolk paste, cut it into sections and stir it evenly.
Pour the egg yolk paste mixed with egg white twice back into the original egg white basin and cut and mix evenly.
Take a proper amount of protein paste, add a proper amount of cocoa powder, cut and mix into cocoa batter, and use it as a meat pad.
Dip the brush in oil and brush all the inside of the mold! Don't think that everything will be fine if you don't stick to the rules! The Qifeng batter used is almost impossible to demould without brushing oil.
Put the cocoa batter into a paper bag and squeeze it carefully at the toes and meat pads.
Cover with pure batter.
About 80% full
Feel free to play with the rest of the batter
After the oven is preheated, 130- 140 degrees for about 35 minutes, middle layer. Turn it upside down after baking, just like Qifeng cake.