Chinese Food
6-inch cacao Qifeng cake - detailed operation process chart.
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This cocoa Qifeng cake is improved on the basis of the original Qifeng cake. It tastes good. The only regret is that the cocoa Qifeng cake baked is not as thick as the original Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:Pour 10 grams of milk, corn oil a and sugar powder into the mixing basin and stir well.
Step2:Separate the yolk and egg white. Put the yolk into the oil and milk mixture solution. Use the electric (manual) beater to stir evenly.
Step3:Sift the low gluten flour into the egg yolk solution. Stir evenly with a silica gel scraper. Stir up and down.
Step4:Mix 15 grams of corn oil B with 15 grams of cocoa powder. Turn into cocoa oil. spare.
Step5:Put the egg white into a beating bowl without water or oil, and then drop about 3ml of fresh lemon juice. There are no relatives with lemon juice at home. You can put in a few salt and a few drops of white vinegar. You can also use 1g Tata powder to replace white vinegar.
Step6:Add 10g sugar powder when using electric eggbeater to make fish eye bleb at low level.
Step7:Use electric egg whisk to produce fine white foam. Add 10 grams of sugar powder.
Step8:Then use the high-grade protein. When the protein has clear lines, add 10 grams of sugar powder. Continue to beat.
Step9:When the egg white is sent, the egg beater can pull up the small sharp corner, and the small sharp corner can not be bent.
Step10:Take 1 / 3 of the protein and put it into the yolk batter. Stir up and down. Don't stir in circles. Stir to make it mixed evenly.
Step11:Take 1 / 3 of the protein and put it into the egg yolk batter. Stir it up and down. Don't stir it in circles. Stir to make it mixed evenly.
Step12:Pour the batter into the remaining 1 / 3 protein. Stir up and down. Mix well.
Step13:Mix the cocoa oil mixed in step 4 and the batter mixed in step 12. Mix it up and down evenly. It becomes cocoa batter.
Step14:Pour the mixed cocoa batter into the 6-inch open bottom cake mold. Lift up the mold and shake it vertically and downward for several times at the height of 2030cm. This is the appearance after shaking out bubbles.
Step15:Put the cake in the preheated oven at 130 ℃. Put it on the second layer from the bottom. Bake for 20 minutes first, then increase the temperature. Bake for 15 minutes at 150 ℃ (depending on the specific situation of your oven).
Step16:When the cake is out of the oven, use a toothpick to check whether it's cooked. If there's a little bit of glue on the toothpick, put it in the oven and bake it for 5 minutes. Until cooked. After the golden cake is baked, put it out of the oven, and shake it vertically downward for several times from 2030cm height. After shaking, buckle it on the baking ne
Step17:
Cooking tips:Kekeqifeng cake. I tried to make it in two ways. The first is to sift cocoa powder and low gluten flour together into the egg butter solution; the second is the recipe method. Mix cocoa powder and corn oil together to make cocoa oil. The internal structure of the cacao Qifeng cake made by the second method is more delicate than that of the first. There are skills in making delicious dishes.
