Chinese Food
10 inch original Qifeng cake
(152650 views)
Qifeng cake that doesn't shrink or sink. If your Qifeng cake hasn't been done well all the time, then you need to take a good look at this. Maybe you can do it well. It's the back egg method. The internal structure of Qifeng cake is more delicate.
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials firs
Step2:Separate the eggs first. Put the egg white into the beating basin. The beating basin must be clean, oil-free and water-free. Put the yolk into another basin for use
Step3:Deal with the yolk batter first. Mix the milk with the corn oil
Step4:Beat with hand beater and mix wel
Step5:Sift in the low gluten flour again. Use the hand beater to mix the low gluten flour until there is no dry powder
Step6:Then pour the yolk into the bow
Step7:7. Mix it evenly with the hand beater. Mix it with the liquid yolk paste. In this way, put the yolk paste aside (step 7) 8, (step 8) 9, (step 9) 10
Step8:The next step is to treat the egg cream. Put the egg white into an oil-free and water-free egg beating basin. The electric egg beater is first opened at a low speed. First beat the egg white into the fish's eye bleb, and then add one third of the fine sugar
Step9:Add 1 / 2 of the remaining fine sugar when the egg white is slightly delicate and soft. Continue to beat until the egg is upright to form a small sharp hook. Then add the last fine sugar. Then continue to beat until the egg head is lifted to form a hard sharp hook. And fine protein crea
Step10:Take one third of the beaten egg white cream and put it into the yolk paste. Use a scraper to cut and mix it from the bottom to the top. Mix the cake paste well. Mix until the egg white is invisible
Step11:Pour the batter back into the protei
Step12:Again, cut and mix the cake batter from the bottom to the top. Mix the cake batter evenly until no protein can be seen. The mixed batter is fluid but sticky
Step13:Pour the mixed batter into the 10 inch Qifeng mould of the chef. Pour in 8 minutes. Don't pour too much. After pouring in, shake the mould a few times. Shake out the big bubbles. Then use the toothpick to treat the small bubbles on the surface
Step14:Preheat the oven in advance. Heat it up and down for 140 ° 10 minutes. Put the cake on the baking net and put it on the bottom layer of the preheated oven. Heat it up and down for 140 ° 75 minutes
Step15:Shake it a few times from 20cm high after it is put out of the furnace. Shake out the hot air inside. Immediately buckle it for another 2 hours until it is completely cooled to remove the film
Step16:Finished product drawin
Step17:Finished product drawin
Cooking tips:1. Qifeng cake is the foundation of cake making. But too many people always fail to make it. So make a good Qifeng cake. Every step should not be sloppy. 2. The oil should be mixed evenly with milk. Otherwise, the cake will be separated from the mold in the baking process. 3. The protein is not enough. Some of the protein will be defoaming. The batter and the protein are not evenly stirred. It will be baked well There are air holes in the cake. 4. Put the batter into the oven in time. Otherwise, the cake will be defoaming and the surface of the cake will be sunken. 5. Do not open the oven door during the baking process. It will cause the cake not to be shaped or cooked. The honeycomb holes in the cake are full of air. When baking in the oven, because of the high temperature and the air expansion, the cake will top up. When the oven door is open When the temperature drops, the air in the cake shrinks. The cake shrinks. 6
