Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

Qifeng cake

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The original recipe comes from Qifeng cake & puff of fruit school, referring to the post of Xiaozhi by Suzhou River, baking mold - 7-inch round mold baking temperature - 150 ℃ baking time - 50 minutes [preparation] eggs are taken out from the refrigerator. Eggs are divided. Keep the protein refrigerated. The egg oven is ready. The oven is not energized, but the temperature is adjusted in advance and the baking mode is low. The flour is dried up at about.1520cm in advance and the flour is dried up. The average egg taken into more air PS- is about 65 grams.

Cooking ingredients

yolk:2

water:20G

low gluten powder:33G

sugar (for protein cream):33G

sugar (for egg yolk paste):13G

corn oil:20G

protein:2

Cooking Steps

Step1:Make yolk paste - add sugar to the yolk and stir until it is dissolved. Then add water and oil and stir for about 5 minutes until it is emulsified. The sifted flour is sifted once again and added directly. Stir until the powder disappears. The status is shown in the figure. PS - this yolk paste is slightly thicker than the non emulsified yolk paste.

Step2:Make the protein cream - add the sugar in three times. Beat the protein cream to 8 and distribut

Step3:Mix egg white cream and yolk paste - preheat oven to 180 ° C before mixing. Scoop 1 / 3 of the beaten egg white into the yolk paste. Use a scraper to form a Z-shaped or cross stirring method. Mix the egg white and the yolk paste well. (it can't be circled or it will be defoaming and evenly stirred). Then take 1 / 3 of the egg white for the second time and cut it into the yolk paste and mix.

Step4:Baking - pour the cake batter into the baking mould. Scrape with a small spoo

Step5:Write production step

Step6:Shake it a few times and put it into the oven. The temperature changes to 150 ℃ and bake for 50 minutes. A well made cake paste can hardly shake out any big bubbles. There is no pockmarked face. If you can obviously shake out big bubbles, next time you should pay attention to whether the previous steps are not done carefully enough.

Step7:Come out of the oven - fall freely on the kitchen counter at a height of 40cm. Buckle up immediately. PS - it's falling. It's not the cake skin falling down. It's breaking. Only after the fall can the buckle be reversed. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink.