Chinese Food
Qifeng cake 6 inches
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Qifeng can be said to be the leader of cake industry. There are very complicated details in the simple. It is the key to do Qifeng well, to pass the protein, and to bake the temperature. It's very good whether it's making cream cake or eating empty. I love Qifeng cake very much. It can be eliminated in 5 minutes by making a 6-inch cake A kind of
Cooking ingredients
Cooking Steps
Step1:Separate the protein from the yolk. Note that there are three proteins and two yolks.
Step2:Mix the oil and milk. I prefer the post egg method. The yolk paste will be more delicate
Step3:Stir to blen
Step4:Sift in low gluten flou
Step5:Mix well. No flour lump
Step6:Add yolks in batche
Step7:Mix well. Add vanilla essence and salt into the egg yolk paste
Step8:Put lemon juice or white vinegar in the protein. Refrigerate it. I usually separate the yolk and put the protein in the refrigerator
Step9:Mix starch and sugar evenl
Step10:Protein is sent at a low speed. The first time sugar is added, there is a big bubble
Step11:Add sugar for the second time. When the protein is fine without small bubbles
Step12:Protein is sent at high speed. Add sugar for the third time and lift the egg beater to form the shape of chicken tail.
Step13:After three times of adding sugar, hit it with low speed until the lines are obvious. When lifting the eggbeater, you can have a small hook. Buckle the basin upside down. The protein will not drop.
Step14:Put 1 / 3 of the albumen paste into the egg yolk paste. Mix well with the method of turning. Copy the bottom and turn it up. It's similar to cooking.
Step15:Pour the mixed egg paste into the egg white. Make a copy of the bottom and mix well.
Step16:Pour in the mold from a height of 30cm, so that the bubbles can be discharged. After pouring, shake the mold gently to discharge the bubbles again.
Step17:Put it into the preheated oven. I usually preheat it and heat it for 150 degrees when I beat the egg white. Bake it for about 50 minutes. After it is out of the oven, it will fall from a high place. The purpose is to exhaust the hot air and turn it upside down to cool it.
Step18:This is Qi wind I made. The height is 6cm without big bubbles.
Step19:It's golden in color. It's rich in milk flavor. It's a good time.
Cooking tips:Don't use too much force when turning the yolk batter. The batter will get cramped if the time is too long. The egg white can be sent to dry foaming. It has small sharp corners. But Qi Feng will crack. I prefer wet foaming. The oven temperature should not be too high or too low 150 ℃ for 50 minutes. It depends on the temper of your oven. Identify the raw, golden surface. There is no rustle after two strokes. There will be no cake crumbs when sticking bamboo sticks. When baking for about 20 minutes, do not open the oven door. Otherwise, the cake will collapse. It cannot be made up... Cake collapse may also be unripe. Or it can be demoulded when it's hot. Be patient.. There are skills in making delicious dishes.
