Chinese Food
Qifeng cake no longer mad
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Who says Qifeng will be mad. It's easy to do it for the first time as long as you master a few essentials. Here is the amount of 8-inch round mold. If you are making 6-inch round mold, reduce the amount by half.
Cooking ingredients
Cooking Steps
Step1:Preheat the oven for 170 degrees. 15 minutes.
Step2:Separate the egg white from the yolk. Weigh them separately. How can you separate them at will? You can knock them all into the egg basin at one time, and then use a spoon to pull out the yolk; you can knock them out with two hands and separate them; you can also separate them with an egg separator.
Step3:Keep 180g of egg white (8 inch cake). Send it to the refrigerator for freezing.
Step4:Keep 80g of yolk.
Step5:Sift the low gluten flour.
Step6:Egg white with 70g of sugar.
Step7:The yolk is 30g of sugar. Put it directly in the yolk.
Step8:Whisk the yolk and sugar with eggs until they are melted and sticky.
Step9:Milk and Jinlongyu Jindi fresh embryo corn oil are mixed evenly with egg pump and fully emulsified.
Step10:Pour in the yolk batter and beat well to make it emulsified.
Step11:Sift the flour again. Add it to the yolk paste.
Step12:Mix the word egg or Z until there is no dry powder (do not over mix.)
Step13:Take out the egg white from the refrigerator freezer. The edge of the egg white is already covered with a thin layer of ice. This is the best condition before the egg white is sent.
Step14:Use the electric eggbeater to whisk. Whisk at high speed throughout the whole process (I use Bosch eggbeater. If your eggbeater is particularly powerful, it can be downshifted). Add fine sugar in the three stages of egg white beating, striation and wet foaming respectively. After the third sweetening, reduce the speed by one gear.
Step15:To a small, sharp, slightly elastic state.
Step16:Take 1 / 3 protein and egg yolk paste and mix them by turning and cutting.
Step17:Then pour it into the protein and mix it with the same method.
Step18:Pour batter into the mold at a distance of 20 cm from the mold. This is an 8-inch square mold.
Step19:It can also be a round mold. After pouring the batter, shake it back and forth twice to make its surface smooth. Shake the bubbles.
Step20:Put it in the middle and bottom of the oven. Bake at 150 ℃ for 60 minutes. After baking, you can use a toothpick to tie it. The toothpick is clean. It's cooked without sticky batter.
Step21:After baking, shake twice. Immediately turn it upside down until it is completely cool and set before demoulding.
Step22:8-inch round mold finished product.
Step23:8 square mold. Cut off the four sides and have a look. It's very delicate.
Step24:Cream cake made by Qifeng.
Cooking tips:1. Be sure to preheat the oven in advance. 2. Frozen egg white is the key to the success of Qifeng. Of course, the veteran is the exception. The novice must follow the recipe to ensure success. Qifeng will never make you mad again. There are skills in making delicious dishes.
