Chinese Food
The first successful Qifeng cake
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After buying the oven for a week, I began to make Qifeng. Considering that there were few people in my family, I used a 6-inch mold, but it failed to make one. It either cracked, or the bottom was sunken, or it didn't start. I found many reasons. I felt that I had done everything well, but I couldn't make a 6-inch square, even though the baked product tasted good, But I always want to be a successful Qifeng. Yesterday, I finally gave up 6 inches and changed to 8 inches, using kelp silk recipe, which surprised me. 8 inches Qifeng succeeded, and I think it's done very well, the cake body hair is very good, the whole process has not cracked, nor has it come back. I'm really happy. It seems that 8-inch is really easy to make, and 6-inch is relatively difficult. As Wen Ma said, the 6-inch mold is small, and the temperature is not easy to control when baking. I will attack 6-inch Qifeng next time. Yesterday, the cake was made successfully, but I was a little worried when demoulding, so the surface of the cake is not that
Cooking ingredients
Cooking Steps
Step1:The egg white and yolk should be separately packed in two large containers (the bowl should be clean, a little oil and no water
Step2:Add 40g to 50g of white sugar into the yolk. Beat until it is thick and white with an egg beater. Add salad oil in three times. Beat evenly with an egg beater after each addition. Add milk once. Beat evenly flour, baking powder and salt into a fresh-keeping bag. Mix evenly. Sift. Add into the yolk paste. Mix well with a hand beater or a rubber scraper. Set aside for use
Step3:Whites the egg whites to about 15 seconds, add a few drops of white vinegar, add 3 drops of white sugar, add the first sugar, add 1 times of high speed to produce 1 minutes of protein, appear a lot of delicate small bubbles, increase the volume obviously, add second times of sugar, and then use the high speed for 2 minutes. The protein tip still bends down a little and then uses the high speed. After two minutes of continuous beating, it reaches the hard foaming (hard foaming. You can insert chopsticks or rubber scraper. It's almost the same if it doesn't turn over). When the protein tip doesn't bend down, the chopsticks and rubber scraper can be inserted, and the egg basin can't turn upside down, and the protein can't fall out. Use the rubber scraper to shovel it together. It can't fall down, It's straight up. It looks very goo
Step4:Add 1 / 3 protein to the egg yolk paste. Use a rubber scraper to lift it from the bottom. Mix well. Then pour it back into the remaining 2 / 3 protein paste. Use a scraper to turn it up from the bottom. Make a cross. Mix well (it can't be mixed blindly. It will defoaming. The cake won't rise). The cake mold doesn't need oil or paper. Put the cake paste into the mold and scrape the surface slightly with a scraper. Hold the cake mold. Knock several times on the table top. Knock off the big steam in the middle Vesicl
Step5:Preheat the oven for 150 degrees. Count the second layer from the bottom to the top. 4045 minutes or so. After the cake is out of the oven, immediately pour it on the baking net, wait until the cake is completely cold before demoulding
Cooking tips:There are skills in making delicious dishes.
