Chinese Food
Kekeqifeng cake
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Cooking ingredients
Cooking Steps
Step1:Take the eggs out of the refrigerator in advance and return them to the temperature. Separate the egg white and yolk (make sure that the bowl containing the egg white is free of oil and water). Put the egg white back into the refrigerator firs
Step2:First break the yolk with a beater. Then add 40 grams of sugar. Beat the yolk completely. Melt the sugar. Add salad oil in three times. Mix the oil and yolk with a rubber scraper every time. Make the oil and yolk emulsify completel
Step3:Add pure milk. Mix well with a spatula. Sift the low gluten powder, cocoa powder and baking powder. Sift into the yolk past
Step4:Mix the flour and the egg yolk paste completely and evenly. Add a few drops of lemon juice to the egg white
Step5:Use electric egg whisk to whet the egg whites until the eyes are filled with white sugar. When the bubbles are more delicate, add the sugar 1/3 to 1/3. When the egg whites are beaten to a slight texture, add the last white granulated sugar
Step6:Beat the egg white to dry foaming (lift up the beater. The egg white has a short upright sharp corner). Preheat the oven. Use a scraper to dig 1 / 3 of the egg white and put it into the prepared chocolate batter. Use the method of turning it up from the bottom. Mix well (never circle it. That will cause the egg white to defoaming). Similarly, dig 1 / 3 of the egg white batter and put it into the batter to continue mixing. Finally, put all the remaining egg white into the batter to mix well (the action must be fast to prevent the egg white from defoaming after a long time). Pour the batter into the mold. End it up and shake it with force. Shake out the big bubbles in the batte
Step7:Put it in the preheated oven. The middle and lower layers for 55 minutes. After baking and taking it out, turn it upside down and cool it to prevent the cake from shrinkin
Cooking tips:To make a perfect Qifeng, the following points are very important. 1. The bowl of protein should be free of oil and water. A drop of water and oil is not allowed. 2. Whisk the egg yolk to prevent the baked cake from shrinking. 3. When adding oil, you need to add a spoon of oil. When the oil and egg yolk are completely emulsified, you need to add another spoon. 4. When you turn the batter, you can't circle it. Use the flipping method to turn it. 5. After putting the batter into the mold, shake it several times with force Take out the big bubbles inside. There are no big holes in the baked cake. 6. Take out the baked cake and turn it upside down to cool it. There are skills to prevent it from shrinking and making delicious dishes.
