Chinese Food
Kekeqifeng cake [detailed explanation of improving success rate]
(155579 views)![Kekeqifeng cake [detailed explanation of improving success rate]](https://cp1.douguo.com/upload/caiku/8/f/4/yuan_8ffe560fc57466b28c49aa9ed8b1fee4.jpeg)
A kind of Qifeng cake can be said to be a must for every novice who just has an oven. But that is to say, it makes many people mad because of the failure of its small details. However, today's method for tutors is that I use the version with a greatly improved success rate (I don't guarantee everyone will make no mistakes, but it has been very stable). The details determine the results. I hope you can successfully get to what I said A kind of Qifeng is the most effervescent in Qifeng, because cocoa powder effervesces easily. If you want to reduce the difficulty, you can directly remove the cocoa powder in the formula and make it original A kind of ︎ leave the rest for the last tip
Cooking ingredients
Cooking Steps
Step1:Protein yolk separation (no yolk in the protein. The egg yolk is mixed with corn oil and stirred evenly. It is thick and slightly lighte
Step2:Then add the milk mixing uniformity map. I forgot to take the previous map instead. Just follow the steps I said
Step3:Low gluten cocoa powder, corn starch, well weighe
Step4:Sift into the yolk liquid container. Mark Z and stir evenly until there is no dry powder or caking. Finish the dry powder halfway.
Step5:The batter is delicate. A stroke of 8 can show clearly that it is not easy to digest. (kekeqifeng is easy to defoaming, so the batter is thicker than normal Qifeng to control. The size of the egg and the water absorption of the flour are different, so we do it according to the picture. Don't rigidly tangle the consistency.)
Step6:Take out the frozen egg white. Add a few drops of lemon juic
Step7:Make fish eye blisters at high speed and add a third of suga
Step8:Continue beating at high speed until no bubbles are completely delicate and add the second sugar [hold the basin in one hand and slowly rotate it anticlockwise during the beating process. The eggbeater slides to sort out the tiny bubbles. Beat after the center point is close
Step9:When there are lines that are not easy to disappear, you can add the last sugar to continue to kill at high speed or medium spee
Step10:When it comes to egg beater protein and egg puff, it's good to have strong small sharp corners. If you're worried about your state, you can find a chopstick and stand in the protein. If you can't pour the chopsticks, you ca
Step11:Please take a good look at the state of protein in this picture.
Step12:Take one third of the protein and mix it with the chocolate paste. Use the method of mixing. The method of mixing is to use a scraper to make an arc from the bottom to the top. Pull it from the bottom to the top. No white lumps can be seen if the mixture is even
Step13:Add the second protein paste. The same wa
Step14:Pour the mixed liquid into the albumen basin. There is still a third of the albumen paste in the albumen basin. Continue to mix evenly with the same techniqu
Step15:Pour into the 8-inch mold. Shake out big bubbles. [pour in mold 67 full] and then put it into the pre heated oven for baking. Middle or lower. 110 degrees 25 minutes and then 150 degrees 25 minutes.
Step16:After baking, take it out. Shake it three times with hot air. Turn it upside down on the sun rack until it is completely cool. Cool through and then gently and slowly pull it down
Step17:Let's zoom in and see the detail
Cooking tips:A kind of There should be no yolk in the protein. The protein should be refrigerated in the refrigerator in advance. It can be better sent. The powder must be screened. A kind of ︎ add corn starch to make the taste softer and more stable A kind of Do not circle to prevent defoaming. Cocoa powder itself is easy to cause the paste to effervesce. If the technique is wrong, it will directly fail, baby A kind of Some people crack easily when they make Qifeng. Apart from the mistake of sending protein, they also pour too much batter into the mold. 67 points is enough. If there is any leftover cake liquid, make cupcakes. Don't fill it up in one breath. It will burst absolutely. A slight crack is normal. It can't be as big as a Lebar ha ha A kind of Cool it thoroughly and then release it by hand. Cool through. Cool through. Otherwise, don't be sad if you shrink. The mold can't be oiled or used without touching the mold. This will make the cake unable to grow. A kind of Practice makes perfect. Accumulate experience. Everyone comes from failure. Don't blame Fang for his mistake in the middle of the process. I
