Chinese Food
6-inch 2-egg perfect Qifeng cake
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Qifeng is not hard. It's just two parts of egg yolk paste and egg white cream. The difficulty is the emulsification of the yolk part, the beating and baking time of the protein. This formula is 6 inches. The egg needs to use a large foreign egg (65g or so. I usually use an egg like 63) 8 inches by 2 to reduce the sugar without reducing the protein part. For a small oven that can reduce the yolk part, 6 inches can refer to 110 degrees, 50 minutes to 140 degrees, 10 minutes, without cooling in the middle.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials firs
Step2:Tools neede
Step3:Make the yolk paste first. Put the protein in the refrigerator.
Step4:Pour in milk and stir wel
Step5:Pour in the oil and stir until it is emulsified, smooth and delicate. Don't stir it vigorously. It won't work wonders if you do.
Step6:Sift in low gluten flour. Stir until classification disappear
Step7:Stir well. Preheat the oven at this time. The preheat temperature is 30 degrees higher than the actual temperature.
Step8:Beat the protein to a right angle. When there is obvious grain, you should raise it from time to time to see the state.
Step9:Take one third of the egg white cream and quickly mix it in the yolk paste. Occasionally, scrape the basin and pour in the egg white cream again. Stir quickly. (the video is a little slower. Usually it needs to be faster.
Step10:Pour in the mould and shake it. Put it in the oven. Temperature time is only about. Look at the oven temper. Judge by yourself. It took me 45 minute
Step11:How to judge whether the baking is not done? Press it with your fingers to spring back (not hot) toothpick and poke it into the middle and pull it out to see if there is any wet slag.
Step12:。
Step13:It's smooth and delicate when you add one step of protein.
Step14:There is no bubble in the batter. That way, it won't defoaming.
Cooking tips:There are skills in making delicious dishes.
