Chinese Food
0 foundation super fine Qifeng cake. Zero failure 8 inches
(135120 views)I'm a Baoma baby for nine and a half months. She's very naughty. She climbs everywhere. Every time I make food, she comes to the kitchen to make trouble. But it can't stop my love of baking. Despite all her obstructions, I succeeded in Qifeng. I feel that I am no longer a little white. I hope that baking Xiaobai like me can also succeed. Come on together. Supervise each other. This formula is really good. It has been tested many times. You can also succeed.
Cooking ingredients
Cooking Steps
Step1:Weigh all the ingredients. This will refrigerate the egg white. I'm lazy. Put the milk, salad oil and yolk togethe
Step2:Mix the salad oil and milk well. Then add the yolk and mix well. Finally, add the sifted low gluten powder. It's better to sift. Don't be laz
Step3:Take out the protein, add lemon juice, add corn starch, mix at a low speed, add 1 / 3 sugar, high-speed whisk to delicate bubbles, then add 1 / 3 sugar, medium high-speed whisk the protein to become very fine and thick, add the remaining sugar, continue to whisk. Obviously, there is resistance in the eggbeater. At this time, pay attention to observe that the egg is white. Turn off the eggbeater and lift up the eggbeater. As shown in the figure, the egg is ready. Note - the egg is well whisked Just beat the egg with a clean hand. Twice. It's good for the next egg white and yolk paste. At this time, preheat the oven to 165 °
Step4:Add 1 / 3 protein to the egg yolk paste and mix wel
Step5:Then pour all the yolk paste into the remaining 2 / 3 protein. Mix well.
Step6:Pour the cake paste straight from 1520cm into the 8-inch mold. About 8 points full. Scrape it flat. Note - if there are bubbles on the surface, it's better to use a toothpick to scratch it. Shake it with a height of 20cm. Shake out some bubble
Step7:It's about 45 minutes for the middle layer of 165 ° C to observe the state of the cake embryo. It's cooked if it's raised to a certain height and then slightly collapsed. Or use a toothpick. If it's not sticky, it's cooke
Step8:Do it for the first tim
Step9:A second time with a little coco
Step10:The third time. The experiment has been carried out many times without failure. It's very easy to operate. I wish the baking Xiaobai like me can make delicious Qifeng in 2019
Step11:Self taught. I haven't bought a cake for my birthday. It's delicious, but I still need practice.
Cooking tips:Attention - 1. The powder must be screened. The taste is very delicate 2. Refrigerate the egg white. It can increase the stability of the protein. 3. Beat the egg with a clean hand and take two times. It is good for the fusion of the protein and the yolk paste. 4. For a small oven, the temperature should be - 10 ℃ and 185 ℃ and 45 minutes for a large oven. 5. No matter what oven, pay attention to the change of color and volume. 6. If the cake is not cooked yet, but the skin is yellow and cracked seriously, it means that the temperature is increased by 1020 ° 7, shake it out of the oven, and cool it naturally for three or four hours. There are skills in making delicious dishes.
Great
I like to do 0 foundation super fine Qifeng cake. Zero failure 8 inches
0 foundation super fine Qifeng cake. Zero failure 8 inches Very delicious, very good
Materials are so hard to buy
I need to study