Chinese Food
Chocolate Qifeng
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This Qifeng cake is also the basic cake. It can be used to make the cream decoration cake. Of course, it can also be used to make the mousse. It's very fragrant chocolate flavor. It's very good.
Cooking ingredients
Cooking Steps
Step1:Prepare and weigh the required raw materials in advance.
Step2:Corn oil, water and sugar are stirred evenly after being heated in a small microwave oven.
Step3:Then add the cocoa powder and mix well.
Step4:Stir in the chocolate while it's hot.
Step5:Sift in the low gluten powder.
Step6:Use scraper to cut and mix evenly.
Step7:Add the yolk. Now I like to use post egg method. This kind of yolk paste will be more delicate.
Step8:Use the hand beater to stir evenly.
Step9:Beat the egg white until it's thick. Mix in sugar three times and beat until it's dry.
Step10:Take 1 / 3 of the protein and add it to the yolk paste. Turn it up and mix well.
Step11:Gently mix from bottom to top. Do not rotate and stir. Otherwise, it will defoaming.
Step12:Then pour in the remaining protein. Stir well.
Step13:Continue to mix with irregular technique.
Step14:Pour in the mold. Shake it a few times. Shake off the bubbles. Preheat the oven at 170 degrees. Bake the middle and lower layers at 160 degrees for 55 minutes.
Step15:Finished product drawin
Step16:Finished product drawin
Cooking tips:1. Chocolate can be said to be an elixir of defoaming. So you must send the protein to dry foaming to prevent defoaming. 2. You can freeze the egg white for a few minutes before you take it out to beat. This way, you can beat it faster and the condition of the egg white cream is more stable. 3. When the egg white is ready to be served, it is recommended to switch to low speed for two minutes. This helps to arrange large bubbles and make the egg whites foam more uniform. There are skills in making delicious dishes.
