Chinese Food
6-inch Qifeng cake
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Qifeng cake is the foundation of cake, but it's not easy to master. I've done it many times before. It's not very successful. I tried this recipe today. It's more successful. The slogan is soft and delicate. Everyone says it's delicious. Now I'll share this recipe with you. You can use it as a reference.
Cooking ingredients
Cooking Steps
Step1:Prepare the above materials. Divide the egg yolk and protein.
Step2:Tools to us
Step3:Add sugar to the yolk. Mix well with the egg beater. Then add vegetable oil in three times. Mix well each time, then add in. Then add milk and mix well
Step4:Sift the low gluten flour into the egg yolk batter. Stir it quickly and evenly with the turning method. Make sure to mix it well. No pimples.
Step5:Add a few drops of lemon juice to the protein and beat it with the eggbeater until it is dry and foamy. Add the sugar three times in the beating process.
Step6:Add the beaten albumen paste into the yolk paste twice. Use the cross copy method to stir evenly. The speed should be fast to avoid defoaming
Step7:Pour the mixed cake batter into the mould. Shake it on the table with force for a few times. Blow out bubbles
Step8:Bake the oven at 160 ℃ for 50 minutes. Judge whether the cake is mature. You can insert the toothpick into the cake. If there is no toothpick on the cake, it means it is mature. The oven temperature and baking time should be set according to the oven temperature.
Step9:Shake it a few times when it's out of the oven, and then buckle it on the baking tray. After it's cool, it can be demoulded. As shown in the figure is the finished product drawing after demoulding. Do not use a non stick mold when baking the cake. Do not grease the mold to prevent the cake from shrinking.
Step10:Finished product drawin
Step11:Finished product drawin
Cooking tips:1. The best choice of vegetable oil is corn oil or sunflower seed oil. Do not choose peanut oil or olive oil and other plant oil with heavy taste, so as to avoid affecting the taste. 2. When mixing yolk paste and albumen paste, do not circle them. Use cross mixing method to avoid defoaming. 3. Choose about 65g eggs. The weight of the two eggs should be about the same. 4. During the baking process, the top will crack or the top will be burnt. At this time, a layer of tin paper can be wrapped on the top to avoid this situation. There are skills in making delicious dishes.
