Chinese Food
Qifeng Cupcake
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The children at home like to eat all kinds of food made of flour, such as bread, cake, steamed bun, steamed bread and noodles. Today, the children put forward to eat small cake. OK. Today, I will make Qifeng cupcakes. This time, I made 12 Qifeng cupcakes with 6-inch Qifeng square. They did not crack, collapse or shrink perfectly. As long as the protein is in place, the protein cream is stable and does not blister. Mastering the baking temperature and time will make you satisfied with Qifeng cupcakes.
Cooking ingredients
Cooking Steps
Step1:First look at the finished produc
Step2:3 eggs (about 60g each). 60g low gluten flour (or 50g). 5g corn flour. 40g pure milk. 30g corn oil. 10g sugar (for yolk paste). 40g sugar (for protein cream). 1g Tata powde
Step3:After separating the protein from the yolk, put it into a clean container without water, oil or yolk. Add corn oil and 10 grams of sugar. Mix well.
Step4:3 drops of vanilla essence (do not like to put it at will). Add 40g pure milk. Mix wel
Step5:Low gluten flour 60g + 5g cornmeal is sifted. Mix well. After mixing, the yolk paste is very fine without particles (for standby). Then preheat the upper and lower layers of the oven at 135 ℃ for 1015 minutes (please preheat at your own oven temperature
Step6:Protein whisk - low speed whisk the protein to the coarse bubble and pour into the Tata powder. Turn to high speed whisk. The fine sugar should be poured in three times. After the protein whisk, add the fine sugar for the first time. Continue to whisk the protein until it is thick and the fine sugar for the second time
Step7:See the soft hook and pour in the third fine sugar. Turn to low speed and beat the protein between the wet and the hard. Make a strong hook. The protein cream is delicate and bright.
Step8:Add one third of the albumen cream into the yolk paste. Mix well. Mix the yolk paste and the albumen cream in a short time. Prevent the albumen cream from defoaming. Mix well.
Step9:Mix well and pour into the remaining protein cream. Make a copy of the bottom and turn it up or mix it directly. The mixing time should not be too long. It will be easy to defoaming if you turn it for a long time.
Step10:Mix the cake paste. Squeeze the cake paste into the paper cup (I'm lazy. Directly put the cake paste into the paper cup with a silica gel spoon). It's 80% full. The 6-inch Qifeng cake Square is just ready to make 12 large paper cup cakes. When it's installed, take the cake plate and shake twice. Shake off the big bubbles. Here are six paper cups with almond slices (don't like to put them at will)
Step11:The oven has been preheated. The oven enters the bottom layer of the oven. The temperature is adjusted to 105 ℃ and the bottom layer is 80 ℃ for 20 minutes. The temperature is adjusted to 115 ℃ and the bottom layer is 90 ℃ for 15 minutes. The temperature is adjusted to 125 ℃ and the bottom layer is 100 ℃ for 10 minutes. Observe that the cake in the oven has fallen back, indicating that the cake has been baked. Finally, the oven is adjusted to 145 ℃ and the bottom layer is 130 ℃ for 5 minutes to make the cake color (my oven is very good
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Cooking tips:If you want the protein cream to be stable and not defoaming, you need to pour the sugar into the protein cream in several times. It can make the protein cream more stable and not easy to defoaming. Please see the video and illustration. If you feel the protein cream is not stable, you need to add some corn flour when pouring the third sugar. There are skills in making delicious dishes.
