6-inch Qifeng cake zero failure version recipe-Chinese Food-best chinese food recipes-cooking food

6-inch Qifeng cake zero failure version

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The first time I did Qifeng was to look at your prescription. Although the first time was pretty good, I was tortured by successive problems such as retraction, collapse, waist retraction, pudding layer, etc. I was ready to give up for a time. But when I came to do it again, I did it according to the steps. The result was unexpectedly good. Up to now, I have been doing it according to your prescription. No Failed. So it's no problem. It's our technique. So we suggest to do it in strict accordance with the required technique.

Cooking ingredients

Cooking Steps

Step1:First open the oven, adjust it to 170 ℃ and preheat it. Then start the operation. Separate the egg protein and yolk with the egg separator. Pay attention to that the egg basin must be completely water-free and oil-free. Otherwise, it will affect the egg whit

Step2:Beat the egg yolk by hand first. Then pour 18G of sugar into the yolk. Mix wel

Step3:Pour in vegetable oil. Mix wel

Step4:Pour in the milk. Mix wel

Step5:Sift in low gluten flou

Step6:Use a rubber scraper to mix the flour and the yolk paste repeatedly, but do not make circles to mix. Avoid the flour from starting to gluten until there are no flour particles. When lifting the scraper, the yolk flour paste will fall slowly

Step7:Now start to beat the egg whites. Beat the egg beater at a medium speed. Add 1 / 3 of sugar when it's like this

Step8:Add 1 / 3 sugar when the bubbles are rich and delicat

Step9:Add the remaining sugar when the lines appea

Step10:When the egg beater is lifted, the protein is pulled out with such a curved hook, which is in the state of wet foaming. It is suitable for making cake rolls. But Qifeng cake needs to be beaten to dry foaming, so continue to use the electric egg beater to kill

Step11:When the eggbeater is lifted to pull out such a short sharp corner, it is dry foaming. It is a relatively stable state of protein. It can help Qifeng cake grow and expand well

Step12:Use a rubber scraper to take 1 / 3 of the protein and put it into the egg yolk paste just now. Cut and mix evenly. It's similar to the action of cooking. Never draw a circle. It will lead to the protein defoaming. The cake is not long

Step13:Stir well like this. As long as your protein is in place, the protein will still be tossed. It will not defoamer seriously

Step14:Then pour all 13 into the egg white. Cut and mix well. Do not leave any egg white pieces to mix well

Step15:Pour all the mixed cake paste into the bottom mold. The mold must be dry. The consistency of the cake paste is the best when it flows slowly

Step16:Shake the mold gently on the operating platform for several times. Shake the bubbles out. It doesn't matter if they can't shake out. Don't shake them hard. In case of air entering at the bottom. Quickly put them into the middle and lower layers of the oven for 170 degrees. 35 minutes (the temperature and time are adjusted according to their own oven. Each oven is not exactly the same