Chinese Food
8-inch Qifeng cake for beginners
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As a beginner, I've done Qifeng for many times, just like many baking powders, and then I'm full of expectation to find Qifeng's gorgeous retraction and cracking. I've tried a lot of recipes, online, in books, blogs and even found foreign recipes in English. But they are almost failures. Every time they shrink back and crack. Until once I put the three recipes together randomly, they succeed. No cracking. And it's very tall. Almost no retraction. So I wrote it down decisively. I did it twice later. It's still successful. It seems that this recipe is not bad. So I'll share it with you. In addition, I know that beginners are not sure about many details. These details are likely to be the key to success. So this recipe will be very detailed. Baking big cattle can make a detour, because it will be more verbose. Haha
Cooking ingredients
Cooking Steps
Step1:First use the kitchen scale to weigh all kinds of materials. Separate the egg white and yolk and put them in different basins. The egg beating basin filled with protein must be free of oil and water. Wash and dry the cake mold.
Step2:Make the yolk paste first. Add sugar to the yolk and beat evenly with a hand beater. Add vanilla extract, milk, corn oil and beat evenly (mix several materials evenly to avoid the yolk being whipped). After that, sift the flour, baking powder and salt, turn them over with a rubber scraper and mix them evenly. When they are just mixed, there will be a lot of flour pimples. At this time, you can use a rubber scraper to gently beat the flour particles on the edge of the basin to make the paste even and delicate. The mixed yolk paste is as thick and delicate as mayonnaise. Put the batter aside for later use.
Step3:After that, the protein is sent. First add the lemon juice to the protein. Beat the egg beater to low speed (the 3 gear I used) to the fish eye bubble. Add 1/3 fine sugar. Then continue to use the low speed. When the protein becomes thicker foam, add 1/3 fine sugar. Still keep the speed low. Continue to beat. When the protein becomes thicker and there are lines, add the last third of fine sugar and continue to beat. When the beater is lifted and the protein on the beater can pull out the curved sharp corner, it means that it has reached the wet foaming.
Step4:After the wet foaming, adjust the speed of the eggbeater from the original low speed to the medium high speed. Continue to beat. Until the egg beater is lifted, there are two upright and short sharp corners on the two egg beaters. When the egg beater is shaken left and right, the small sharp corners will not bend. It means that the dry foaming has been achieved. The beating can be stopped.
Step5:Use a rubber scraper to put 1 / 3 protein into the yolk paste. Use a rubber scraper quickly, but mix the yolk paste and protein gently. Note that the technique is to scrape the bottom from the edge of the basin and turn it up. Do not circle it or it will defoaming. The technique should be quick but not rough. Mix the egg yolk paste and protein evenly quickly and lightly. Then pour all the remaining protein into the yolk paste. Mix well in the same way. The mixed cake paste should have a certain consistency. You can try to scoop up the cake paste with a scraper to draw 8 characters. If the cake paste can clearly present 8 characters and will not spread quickly, it means that the state of the cake paste is very successful.
Step6:Oven 15
Step7:
Step8:
Cooking tips:1. It is better to beat the protein with low speed before it is sent to the wet foaming, because the protein sent at low speed has a slightly long time to pass, but the protein produced at low speed is more delicate and stable, which is not easy to defoaming. This is very important. 2. The lemon juice in the protein can neutralize the acidity and alkalinity of the protein, make the protein more stable, or use Tata powder. But I personally think the effect of the lemon juice is better. 3. Observe the consistency of the mixed cake paste. It is a powerful way to check whether the protein is successfully sent and whether the foam is eliminated during the mixing process. The mixed cake paste should have a certain consistency. Use a scraper to scoop up the cake paste and draw 8 characters. The 8 characters can be clearly displayed and will not spread quickly. This shows that the state of the cake paste is very successful. Also note - the cake paste can also be tested for success when it is poured into the mold. If you find that the cake paste flows very smoothly without any flattening, then the protein must have some defoaming. This kind of cake
