Chinese Food
6-inch hollow Qifeng cake
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Novices make Qifeng cake. It's really light and loose. I think I made more than 10 failed products in that year. I slowly found out that some experience hollow cake tastes better than round mold Qifeng cake. The success rate is higher.
Cooking ingredients
Cooking Steps
Step1:Milk with sugar. Oil mix wel
Step2:2. Add low powder and stir without particle
Step3:3. Add yol
Step4:4. Stir to past
Step5:5. Add sugar to the protein in three times. Beat until it is hard to foa
Step6:6. Add the protein into the yolk paste in three times and mix evenl
Step7:7. Pour into the mold in several part
Step8:8. Shake it slightly. Use a scraper to smear the batter on the mould (with stronger climbing force
Step9:Put it in the preheated 150 degree oven for 35 minutes. Shake it out and put it on the beer bottle
Step10:In 20 minute
Step11:This time, we use Heidegger's C40 oven. The beauty must have no words. The 40L is the preferred size for home use
Step12:LCD display. With nine functions, it is more convenient to use the M-type heating pipe up and down. The color is super uniform
Step13:I like this handle. I think the powder is in my hand
Cooking tips:1. The protein must be beaten to hard foaming. The success or failure lies in this. 2. The oven temperature and time are adjusted according to their own oven. 3. The mold is 6-inch hollow. 4. The bowl of egg white must be water-free and oil-free. 5. There are skills to avoid mixing egg yolk in the egg white for cooking.
