Chinese Food
8-inch Qifeng cake
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Qifeng cake has bulky tissue, high moisture content, light but not greasy taste, moist and tender taste, and extremely soft texture
Cooking ingredients
Cooking Steps
Step1:Preparation materials. Separation of egg white and yolk. Corn oil and milk added to yol
Step2:Mix wel
Step3:Sift in low gluten flour. Cut and mix quickly and evenl
Step4:No flour particles in the liqui
Step5:Add lemon juice to the protein, and add sugar in three times to beat. The protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. It can stop beating.
Step6:Take out 1 / 3 of the egg white and mix with the egg yolk paste. Use a rubber scraper to cut and mix evenly
Step7:After mixing, pour the yolk paste into the bowl full of protei
Step8:In the same way, stir well until the egg white and yolk paste are well mixed.
Step9:Pour in the mold. Shake lightl
Step10:Put in the bottom layer of the oven. 130 ° 30 minutes, 150 ° 30 minutes (depending on the temperature of your oven
Step11:After the furnace is put out, it will be shaken twice. It will be buckled immediately
Step12:Completely cool to demoul
Cooking tips:1. The bowl of egg white must be free of oil, water and impurities. 2. The degree of protein beating is very important. After the dry foaming, do not continue to beat. If you beat too much, the protein will start to be lumpy, which will cause the failure of Qifeng production. 3. The oven can be preheated when the egg yolk paste is mixed; 4. The temperature of the oven can be adjusted according to the temperature of the oven. There are skills in making delicious dishes.
