Chinese Food
Qifeng cake with milk tea. Novices can also make it.
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Most of the cake embryos are made by Qifeng. It's said that Qifeng is the simplest and most difficult to bake. I've always wanted to try to make all kinds of festival cakes. But I didn't have a chance. I really want to eat bean milk box a few days ago. I have to bake it myself. As a result, the whole process was not so difficult. It was successful for the first time. It has been tested several times. Qifeng's prescription will be 100% successful and will not collapse. Novice can also try. This recipe is a 6-inch milk tea Qifeng cake. For the perfect recipe of bean milk box, please see another recipe ~
Cooking ingredients
Cooking Steps
Step1:The egg weighs 140g in total. Separate the egg white and yolk. Put the egg white in a clean bowl free of water and oil. Mix the yolk with a hand beate
Step2:Add 30g grape seed oil to the yolk and beat well. It can also be replaced by corn oil or sunflower seed oil with lighter flavor. It is not recommended to use butter, olive oil and other oil with obvious flavor.
Step3:Add 35g milk tea and mix well until the milk tea egg liquid and oil are completely combined. Sift in 45g low gluten flour. If you want the original Qifeng, the milk tea here can be replaced by the same amount of pure milk.
Step4:After adding the low gluten flour, use the egg beater to make a zigzag shape and stir it back and forth. Remember not to use the electric egg beater, and do not make circles to stir, so as to avoid the gluten of the batter. Stir until there is no dry powder in the batter. When lifting the eggbeater, the batter can drip easily and smoothly. Set aside.
Step5:Squeeze a few drops of lemon juice or white vinegar into the egg whites. Use the electric egg whisk to deliver the fine white foam at high speed. Add 1/3 sugar powder. Milk tea itself is sweet. If milk tea is replaced by milk in the front, the total amount of sugar powder is increased to 40
Step6:Continue to use egg whisk at high speed until the foam is gone. Add 1/3 sugar powder
Step7:Continue whipping at high speed until the egg white looks like whipped cream. Add the last third of sugar powder
Step8:At this time, the electric egg beater will continue to beat the egg at a low speed until it feels a little resistance and the egg beater will not disappear soon. Lift the egg beater and the egg beater will show an upright small sharp corner. This indicates that the egg beater is finished. Remember not to pass too much, so as to avoid defoaming. This kind of Qi wind will not rise when bakin
Step9:Take one-third of the egg white and put it into the yolk batter and stir it evenly. Do not stir it in circles. It should be like cooking. Turn the bowl while turning it up and down
Step10:Put all the batter into the batter. It's still the same as the previous step
Step11:The mixed batter is delicate and smooth. It can be lifted smoothly and continuously drippin
Step12:Preheat the oven 135 degrees. Pour the batter into a 6-inch mold. Drop it vertically 10 times from 45cm to shake out the big bubbles in the batter
Step13:Put the cake in the preheated oven. Bake the middle layer up and down 45 to 5
Step14:
Step15:
Cooking tips:There are several points to pay attention to - 1. Don't open the oven door frequently when baking. It may cause the cake to fail to rise. 2. The milk tea in this recipe has moderate sweet taste. If you don't like too sweet tea, you can change the milk tea into milk. Add the sugar content to 40g3. Judge whether the cake is ripe or not, insert the toothpick into the cake. Pulling out the toothpick is a clean proof that the cake is ripe. If the toothpick brings out the batter . it means it needs to be roasted for a while. Another thing is that you can press the cake by hand. If it pops up soon, it means it's cooked. If it doesn't, you need to bake it for another 10 minutes or so. 4. If the color of the cake is dark and not yet ripe, you can cover it with a layer of tin paper. 5. It's recommended to buy an oven thermometer to detect the oven temperature during the baking process. Each oven has a different temper. The actual temperature of the oven may be different from that on the oven High and low will determine the success or failure of Qifeng cake.
