Chinese Food
Eight inch Qifeng cake
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Done many times. Zero failure.
Cooking ingredients
Cooking Steps
Step1:Prepare the material
Step2:Separate the egg white and yolk. Put them in a basin without water or oil. Use the yolk first. Put the egg white in the refrigerator first. Keep warm
Step3:Break up the yolk. Add 60g milk. Mix wel
Step4:Then add 40g corn oil. Mix wel
Step5:Then add 40g of young sugar. Stir well
Step6:Add a little salt
Step7:Sift in 100g of low gluten flour
Step8:Mix evenly. Standb
Step9:Add a few drops of lemon to the egg white. Beat into thick bubble
Step10:Add the first refined sugar. 20
Step11:Beat until delicate. Add the second sugar. 20
Step12:When lifting the beater, the beater will hang a small hook. Add a third time of granulated sugar. 20g. Continue to beat, but you need to take it up and have a look from time to time
Step13:It's good to be in this state. There's a sharp point when lifting the eggbeater. I'm afraid I'll overdo it when I do it for the first time. In fact, it's not so easy to overdo it. It's important to keep an eye on it after putting the last sugar
Step14:Put the albumen paste into the yolk paste three times. Do not stir in circles. Turn it up and down
Step15:Turn it all over. Mix well
Step16:Install into the mold. Shake vertically and downward several times. Remove big bubble
Step17:Preheat the oven. Preheat it in advance here. When making the albumen paste, preheat it. 150 degrees. Heat up and down. The last two layers. 60 minutes
Step18:Baking. If the oven at home overheats to the end, it's easy to paste the top. You can cover the cake with a piece of tin foil after it's made
Step19:Put it on the net after it's out of the oven. Release it after it's well dried
Step20:Use a thin knife or spoon tail to make a circle around the edge of the mold. Push the bottom of the movable bottom gently. Then, the bottom will be separated and the power will be announced
Cooking tips:There are skills in making delicious dishes.
