Chinese Food
Qifeng cake
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The thin, elastic and spongy Qifeng cake is the most common in baking. Since I fell in love with baking, I know that the Qifeng cake I made is 100 times better than the one I bought outside.. And Qifeng can also make many beautiful patterns. I made a two-color pattern today. I feel warm and fiery. In this autumn and winter, I can't feel cold when I see it. It's like a fire in winter. Those who like to eat cakes will warm up together
Cooking ingredients
Cooking Steps
Step1:Preparation materials: 5 eggs, 90g low powder, 7g red koji powder, 70g corn oil, 80g pure milk, 110g fine suga
Step2:First of all, separate the yolk from the egg white. The bowl of egg white must be oil-free and water-free
Step3:Mix egg yolk with 40g suga
Step4:Then add pure mil
Step5:Add corn oil and stir until there is no oil poin
Step6:The mixture is divided into two equal part
Step7:Sift and add 50g low powder and 40g low powder and 7g fine koji powder respectively and mix them to form a flowing powder free yolk past
Step8:Well mixed primary past
Step9:Stir even red batte
Step10:Then pass the egg white. Divide 70g of fine sugar into three times and add it into the egg white. Beat until the hard foam has a small upright angl
Step11:The batter is still divided into two parts. Add two kinds of batters respectively and mix well
Step12:Then pour two kinds of batter into the mold at the same time. Use the hand eggbeater to stir one or two times. Don't stir too many times. Otherwise, there will be no lines
Step13:Then gently shake out the bubbles. Send them to preheat the lower layer of the oven in advance. Bake for about 160 ℃ and 50 minutes
Step14:Bakin
Step15:Take out the baked cake and shake it, then immediately turn it upside down and let it cool and demould
Step16:The super beautiful two-color pattern Qifeng cake can be cut into pieces and eaten directly. It can also be decorated into a beautiful birthday cake with cream
Cooking tips:There are skills in making delicious dishes.
