Chinese Food
Camouflage Qifeng cake
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It's made of three kinds of natural color powder. The color is very positive. To make this cake, you must prepare the bowls and tools to avoid confusion during operation. Although the making is a little complicated, the color of the cake is very beautiful. It's worth trying.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials used.
Step2:Mix the milk, corn oil and sugar until the sugar melts.
Step3:Add the sifted flour with low gluten. Mix well.
Step4:Add the yolk. Stir well until smooth.
Step5:The batter is divided into 4 parts. 1 part original flavor. The other 3 parts are mixed with cocoa powder, Matcha powder and bamboo carbon powder respectively.
Step6:Whisk the albumen cream - whisk the albumen with lemon juice until it is rough and then add the sugar in three times. Whisk the albumen cream until it is dry and foamy.
Step7:The egg white cream is divided into 4 parts and mixed with 4 parts of yolk paste.
Step8:Pour 4 batters into the 18cm hollow cake mould from the high place in staggered positions. Press and hold the middle hole to shake out big bubbles.
Step9:Preheat the oven 165 degrees in advance. Put the mould into the bottom baking net and bake for about 35 minutes
Step10:When the cake comes out of the oven, the hot air will be shaken out, and then it will be buckled back immediately. After it is cooled, it can be demoulded.
Cooking tips:1. The above materials are the quantity of one 18cm hollow Qifeng cake mold. Use large eggs. About 65g each. 2. Try not to touch water and oil in the protein part, so as not to affect the protein cream. When the egg beater is lifted, the egg white cream can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. 3. The baking temperature and time are for reference only. Please adjust it according to the temperature performance of each oven. There are skills in making delicious dishes.
