Chinese Food
Stir fried eggs
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The baking gang has kept on Making Recipes for several years, and they haven't repeated them yet. So people often ask. A Tao, will you have a day with all your talents? To be honest, if baking is a task, it will be very difficult. But if you understand the essence of playing baking, it will not be difficult. And they all love the kitchen and food. Sometimes they are a little bit off topic. They all give full tolerance and gratitude. When it comes to baking, Tao will be funny from time to time. I sent the pastry before. It was really aimed at making funny things. But the taste is really good. So I thought about how to make use of this world-famous evil food. Explosion pulp series. Has always been the most popular. Like the sea salt explosion pulp Qifeng of netred, let a lot of friends compete to learn. So, I want to combine the preserved egg with the popsicle. Will there be any wonderful chemical reaction? It turns out. There are chemical reactions. But it's wonderful
Cooking ingredients
Cooking Steps
Step1:Two raw eggs. Separate the egg yolk from the protein.
Step2:Use a knife to cut the egg white.
Step3:In 3 yolks. Add 15g sugar. Stir well.
Step4:Pour 35g of salad oil into 35g of milk.
Step5:Mix the milk and salad oil thoroughly with a hand-held eggbeater until emulsified.
Step6:Pour the emulsion into the yolk.
Step7:Mix well.
Step8:Sift in 55g of low gluten flour.
Step9:Then use the hand-held egg beater. Press the Z-shape. Beat the batter horizontally and evenly.
Step10:In 3 proteins, drop 3-4 drops of lemon juice. No lemon juice can be replaced by white vinegar. The same amount is good.
Step11:Beat the protein at high speed. Add 45g of sugar three times.
Step12:Beat the egg white cream until it's stiff. You can pull out a small sharp corner.
Step13:Take 1 / 3 of the protein cream, add it to the batter, and mix well.
Step14:Then pour it back into the remaining protein cream. Mix evenly by cutting and turning.
Step15:Crumble the skin albumen. Add it into the cake paste. Mix well.
Step16:Pour the cake paste from a high place into the mold. It's about 60% full.
Step17:Drop the mold a few times. Shake out the big bubbles inside.
Step18:Heidegger C45 oven (more accurate electronic temperature control). Preheat 150 degrees in advance. Put the cake in the middle and lower layers. Bake for about 40 minutes.
Step19:When baking, pay attention to the observation of the cake. When the cake expands to the highest point, continue baking for about 10 minutes, until it slightly drops 1 cm, which means the cake is completely baked.
Step20:When the cake is out of the oven, shake the mold gently. Shake out the hot and humid air inside.
Step21:Then turn it upside down and let it cool thoroughly on the grill.
Step22:Soften 50g cream cheese with warm water, use hand-held eggbeater and beat it into a uniform paste.
Step23:Put in 2 raw egg yolks. Mix thoroughly. If you feel it is not delicate enough, you can sift it once. There is a chemical reaction in this step. Please pinch your nose.
Step24:Add 90g light cream and 10g fine sugar. Whisk to 80% and have light lines.
Step25:Mix the cream and cheese batter evenly. The batter will be ready to be fried and put into the flower mounting bag for use.
Step26:Cool Qifeng cake. Remove it with a spatula.
Step27:The center of the bottom of the cake. Multi angle internal puncture with a scrape
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Cooking tips:1. Refrigerated eggs are easier to separate. The yolk is not easy to crack. If the egg yolk is mixed with the protein, it is difficult to pass. 2. Make sure that the equipment used to send the protein is clean and free of water and oil, or it will be difficult to send the protein. 3. Do not circle or over mix the batter to avoid gluten in the flour, which may cause the texture not to be soft or retracted. 4. Too much of the cream will lose its luster and elasticity, which will lead to a lack of cake height and dry taste. 5. When mixing batter and albumen cream, do not stir in circles. Otherwise, it will defoaming. You should use cutting mixing and turning. 6. Each oven is different. The temperature and time are for reference only. The cake must be baked thoroughly before it comes out of the oven. Otherwise, it will shrink. 7. It's normal for Qifeng cake to have cracks on its surface. There is no need to tangle. Moreover, it can better help judge the maturity by observing whether the cake body in the cracks is dry. If the cake body in the cracks looks wet, it must not be ripe
