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

Eight inch Qifeng cake

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Almost all baking lovers start from making a successful Qifeng cake. To make a beautiful cream cake for relatives and yourself, you must have a successful cake embryo. Qifeng cake is the first choice. It has a soft taste and is most suitable for filling with cream. There are several cream cakes in my recipe. They are all made of Qifeng cake. I have also written a recipe before, because I didn't have the experience of passing on the recipe at that time. The picture is incomplete. Now I have to fill a Qifeng cake with complete steps and pictures.

Cooking ingredients

egg:5 (about 60g each)

lemon juice:a few drops

Cooking Steps

Step1:Take the eggs out of the refrigerator. Warm them a little. Separate the egg white and yolk. Weigh all ingredients.

Step2:The bowl of egg white must be free of water and oil. I usually wipe the bowl with a napkin before putting the egg white. I think it's better to use a large spoon to separate the yolks.

Step3:Add 20 grams of sugar to the yolk, and then add corn oil. Beat evenly with the hand beater.

Step4:It's like playing well.

Step5:Then pour in the milk. Continue to mix with the hand whisk.

Step6:Sift in the low gluten flour.

Step7:Use silica gel spatula to hang the word Z and mix well. Put it aside for future use.

Step8:Start to beat the egg white. First use the electric beater to turn the egg white into high-grade one. Add 1 / 3 of 40 grams of sugar when there are fine bubbles. Continue to beat the egg white in high-grade. Preheat the oven at 160 degrees.

Step9:When the bubble expands and the bubbles become smaller, the fine sugar added to 1/3 continues to fight.

Step10:Beat until creamy. Add the last 1 / 3 of sugar when the lines don't disappear.

Step11:I feel that the beater has a little resistance. The egg white cream is delicate and smooth. When the beater is lifted and there is a small sharp corner, the dry foaming egg white cream is ready. This is the state Qifeng cake needs. At this time, you can use low speed for one minute to reduce air bubbles.

Step12:Take 1 / 3 of the egg cream and put it in the egg yolk batter.

Step13:The method of turning is just like our usual action of cooking. Turn it up from the bottom and press it down. Mix well.

Step14:Then pour it into the cream bowl.

Step15:Continue to mix with the mixing method. The mixed egg paste is very delicate, without bubbles. It is smooth and glossy.

Step16:Prepare an eight inch anode baking mold. Pour the egg paste into the mold from a high place. It can reduce the bubbles. Then use a scraper to scrape the surface flat. Take it up and shake it twice. Remove the bubbles.

Step17:Put it in the preheated oven. 160 ℃ for 60 minutes. The temperature of each oven is different. Please set the temperature according to your own oven temper. Do not open the oven door for the first 30 minutes of baking. Check the baking condition after 30 minutes. If there is cracking, adjust the temperature to 10 degrees.