Chinese Food
Pink girl heart
(114416 views)
Gradually changing Qifeng cake. Light cream mounting. Simple pink surround. Surprise to cut.
Cooking ingredients
Cooking Steps
Step1:Separate the yolk from the white. Put the yolk in the bowl. Put the protein in the egg beating basin and refrigerate it. Take it out later. Put 20 grams of sugar in the yolk bowl. Stir with your hands until the sugar dissolves.
Step2:Add 60 grams of milk and 40 grams of salad oil. Continue to beat by hand until completely emulsified.
Step3:Sift in 60 grams of low gluten powder, that is, two-thirds of it. Stir evenly with hand pump, and then add the remaining 30 grams of low gluten powder. Stir evenly.
Step4:At this time, it should be thick, smooth and free of particles. The scraper is lifted up and falls continuously in the shape of a ribbon.
Step5:Take out the egg basin in the refrigerator. Squeeze the lemon juice. Add a pinch of salt. It can make the protein cream more stable. Electric egg beater, low speed.
Step6:Add 20 grams of sugar for the first time.
Step7:Beat to the fine foam. Add second times fine granulated sugar 20 grams. At this time, the sugar will not sink.
Step8:Beat it until it's about seven times. Add 20 grams of sugar for the third time.
Step9:At the end of the game, it's in the state of ten hair. The beater pulls out a firm little hook like a hawk's beak. If the egg basin is buckled at this time, the protein will not fall down at all.
Step10:Take a third of the beaten cream and add it to the yolk paste. Stir.
Step11:Then pour the mixed egg yolk paste back into the albumen basin. Continue to mix with the scraper.
Step12:The mixed cake paste. At this time, it is delicate and glossy.
Step13:Preheat the oven 120 degrees. I use today's three energy 8-inch flexible base. Pour in one-third of the cake paste. Shake it a few times. Scratch it with a toothpick. The purpose of this is to eliminate small bubbles and make the surface flat.
Step14:The rest of the batter. Pick the pigment with toothpick and dip it. Mix well with scraper. Beautiful pink is good. The successful batter won't be defoaming here. Of course, don't over mix it. It's better to mix it gently by turning it.
Step15:Then pour in the remaining half of the batter. The last third of the batter. Mix in a little more pigment. Make it a little deeper pink.
Step16:Pour in the batter again. Shake it a few times. Today, I may have shaken a little bit too much. So I ended up a bit mixed. Stratification is not very beautiful.
Step17:In the middle layer of the oven, bake at 120 ℃ for 45 minutes, then cover with tin paper and bake at 140 ℃ for 25 minutes.
Step18:Out of the furnace and back out. Demoulding after cooling. Successfu
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Cooking tips:1. When you send the protein, don't hit the middle all the time. Hit the edge of the basin. Make a few big circles and small circles. 2. When the egg cream and yolk paste are mixed, they must be turned over. When they go down, the scraper must make a copy of the bottom. Never turn clockwise or counter clockwise to mix them. Once they are defoaming or making tendons, they will fail. Qifeng will succeed. This is the key. 3. Before whipping, make sure to refrigerate for more than 12 hours. Cream must not be frozen. 4. Qifeng cake is suitable for slow baking at low temperature. Of course, each oven is different. The temperature and time should be adjusted according to your own oven. As long as you remember that the surface does not crack and does not collapse, the taste is delicate and soft. Then you will succeed. There are skills in making delicious dishes.
