Chinese Food
8-inch Qifeng cake
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I've done it several times. I've made different recipes. Only this one is super successful. I've saved some small changes in the original component. I can use it later. The key of Qifeng cake: 1. The consistency of the yolk paste should be adjusted to the smooth state of the picture. Don't be afraid of being too thin. It's very soft to bake. The protein is first sent at a high speed and then at a low speed for five minutes. 3 take 1 / 3 of the beaten egg white and mix it evenly in the yolk paste. Then take the remaining 1 and mix evenly. In the way of cooking, make sure to mix evenly. 4 oven temperature. My oven temperature is a little high. First low temperature baking and then high temperature coloring.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. The bowl of egg white should be free of water and oil. Add blending oil and a little milk to the egg yolk. Mix well. Add cocoa powder, low powder and zigzag mixing. Prevent from cramping. Use milk and egg yolk paste as picture state. Milk consumption is estimated.
Step2:Add sugar powder to the egg white in three times. First, whisk it at high speed and then at low speed until it is dry and foamy. The egg beater has a small upright angle. Mix the yolk paste and egg white evenly. Pour in the eight inch mold. Brush a layer of oil in the mold. Spread the silicone oil paper. Shake out the big bubbles. Preheat the oven up and down for 110 ° 40 minutes. 130 ° 15 minutes for coloring. Shake it. Turn it upside down for cooling and demoulding.
Cooking tips:There are skills in making delicious dishes.
