Chinese Food
6.8.10 Qifeng cake recipe
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This recipe has been used all the time. The cake is very delicate, soft and elastic. Sometimes I forget the dosage in the recipe. So record it. It's convenient for me to find and use. We must not use non stick mold to bake prestige. Otherwise, it will not grow high. Be sure to prepare a thermometer. The temperature mentioned in the square is the actual temperature measured by the thermometer. Various problems and causes of Qi wind in baking - 1. Analysis of sunken or retracted surface 1. Uneven mixing of batter 2. Untimely putting of batter in oven 3. Opening of oven door during baking 4. Air leakage of oven door 5. Untimely back button 6. Too long baking time 7. Untimely baking 8. Poor protein sending 9. Defoaming of protein 2. Analysis of bottom sunken 1. Glutening of batter 2 The fire is too high. 3 - there are big air holes or water vapor at the bottom. 3 - Analysis of the reasons for the waist shrink of grease. 1 - demoulding without cooling through. 2 - pastry
Cooking ingredients
Cooking Steps
Step1:All tools and containers should be free of water and oil. First, weigh the materials needed to separate the yolk from the egg white. Make sure there is not a little yolk in the protein. Otherwise, it will not happe
Step2:Put milk corn oil and sugar together. Stir until sugar melt
Step3:Mix the low flour and corn starch evenly, and then sift them into the mixture of milk, corn oil and sugar
Step4:Use the Z-type mixing method of egg. Stir until there are no flour particles
Step5:Then put the yolk into the flour paste. Mix the yolk and the flour paste completely and make the yolk paste even. When mixing the yolk paste, remember not to circle. Because it's going to wor
Step6:At this time, preheat the oven first and then beat the egg white. Add a few drops of lemon juice to the protein. First, use high-grade whisk. Add 1 / 3 sugar when you see the big fish's eye ble
Step7:When big fish eyes turn into small ones, add 1 / 3 suga
Step8:When the protein cream starts to become delicate, put in the last 1 / 3 suga
Step9:After the addition of fine sugar, the cream is changed into medium and low-grade to wet and hard foaming medium and low-grade to be very delicate and stable.
Step10:Put 1 / 3 of the cream into the yolk paste. Mix well
Step11:Pour the egg yolk paste into the remaining 2 / 3 of the protein cream. Use the Z-type mixing method to finish the mixing and make sure the whole process is fast and light.
Step12:The finished batter is poured into the mould from a height of 20cm. The batter is only seven minutes or seven five full. Many batters can be baked together with paper cups or other small moulds. Then from the height of about 10 cm, drop two or three times the mould with batter to help eliminate big bubbles.
Step13:The batter must be put into the middle and lower layers of the preheated oven (the temperature is subject to the temperature measured by the thermometer), or it will defoaming.
Step14:Take it out immediately after baking. Shake it twice to help cool it. Then put it back on the shelf. Demould it for at least two hours. If it doesn't grow up, or if it retracts, you need to see which step hasn't been done.
Step15:Perfect six inc
Step16:Eight inche
Step17:Six inch, eight inch and ten inch collectio
Step18:Make one layer with this square. Two layers. Three layer
Cooking tips:The egg white cream needs to be beaten until it is wet and hard or hard to foam. The cake can grow high and not shrink. But don't overdo it. It will crack badly. Use medium and low-grade cream to make it more stable and delicate. It needs a little patience. The function of lemon juice is to deodorize. You can't dare not. Or use a few drops of vinegar instead. No corn starch can be directly replaced by the same amount of low flour. But the finished product must be a little different. The oven must be opened up and down together. In addition, there can be two egg formulas for the six inch formula and three eggs. Other materials should also be relatively reduced. In addition, it is recommended to prepare a thermometer for toasting. After all
