Chinese Food
8 inch Qifeng cake (4 eggs)
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Is Qifeng really difficult? I tried several recipes, including Junzhi's, without success. After several failures, I almost gave up. Finally, in the modified recipe, I successfully made Qi Feng, which has the taste of fluffy, soft, light and refreshing, mellow eggs, low heat and simple baking. If I bake this recipe three or four times and fail, I suggest changing the recipe to learn. If you do well, you will be addicted... It's really delicious...
Cooking ingredients
Cooking Steps
Step1:Make yolk paste - add sugar to the yolk and stir until it is dissolved. Then add milk or water and stir for 30 seconds to uniform state. Then add oil and stir for about 5 minutes to emulsion state. The sifted flour is sifted once again and added directly. Stir until the powder disappears. The status is shown in the figure.
Step2:To make a protein cream, please pay attention to that the egg basin must be free of oil and water... Add lemon juice or white vinegar to the protein first. This must have. Lemon juice is magical. It can really consolidate the protein without bubbles... Add the sugar in three times. Whisk the protein cream to about 10-12 minutes. As shown in the picture, turn the sharp corner basin upside down and keep the protein still.
Step3:Mix egg white cream and yolk paste - preheat oven to 180 ° C before mixing. Take one-third of the egg white into the yolk paste. Stir quickly. You can take the method of cutting and mixing. Then take one-third of the egg white into the remaining egg white and stir quickly. PS - the final cake paste state is relatively thick. Sometimes it even appears intermittent state when pouring into the mold. It is not easy to flatten after pouring into the mold. It needs to be flattened with the help of tools. If the cake paste is thin, it may be that the egg yolk paste in front is not emulsified enough.
Step4:Baking - pour the cake paste into the baking mold. Scrape it with a small spoon. Shake it lightly and put it into the oven. Bake at 150 ℃ for 50 minutes. The cake paste made properly can hardly shake big bubbles and has no pockmarked face. If you can shake out big bubbles, next time you should pay attention to whether the previous steps are not done carefully enough. The baking process is about 40 minutes to the highest point. 10 minutes to set. The last time browning deepened. This baking process is a reference for the cooks in the way of low temperature and slow baking. If it has been expanded to the highest point in 20 minutes, it means the temperature is too high. This high temperature is suitable for the chimney Qifeng mould to bake for 35 minutes at high temperature. It will expand rapidly to the highest point and crack.
Step5:Come out of the oven - fall freely on the kitchen counter at a height of 40cm. Buckle up immediately. PS - it's just falling. It's not the cake skin falling down. That's breaking the appearance. It's only buckled after falling. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink. Today's Q
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Cooking tips:If you are a 6-inch mold, please divide each ingredient by 2. Preparation is very important. Take the eggs out of the refrigerator. Divide the eggs. The protein can be kept in the fridge and refrigerated. It's not needed in cold weather. Weigh all materials in advance. Sift the low flour once in advance. Sift the flour at a height of about 1520cm to bring in more air. I use an average egg with a shell of about 65 grams. With corn oil. Baking temperature and time are for reference only because the oven is different. It is pasted and cooled, not cooked, heated or heated. It is not recommended to turn to warm baking. It is not recommended to open the door in the middle and cover the tin paper. It is not recommended to bake too long. It is easy to lose water seriously after baking for a long time. The middle door easily collapses in an instant. My bottom mold. Put the last two layers. The baked cake is just full of mold. The last is the novice please. no Yes. Use. no Sticky. Bake. model. There are skills in making delicious dishes.
