Chinese Food
6-inch Qifeng Cake 3
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The key to success is to check the steps of protein cream. This recipe was deleted by mistake before. It's so happy to find it back. Thank you, Douzi.
Cooking ingredients
Cooking Steps
Step1:Material group phot
Step2:Protein yolk.
Step3:Pour milk and vegetable oil into the yolk solution. Prevent the yolk from crusting. Then set aside.
Step4:Prepare the protein solution, sugar and electric egg beater. Start to pass the protein.
Step5:Break up the protein solution at a low speed.
Step6:Turn to medium speed. Beat until the egg whites turn white. Lift the egg beater. The egg whites can be hung on the egg beater to form a small sharp bulge.
Step7:At this time, add a third of the fine sugar. Continue to beat at medium speed.
Step8:Turn the container during the beating process. Take care to beat in the protein at the edge of the basin. Stop when there is obvious hook on the egg beater.
Step9:Add another third of the sugar. Turn on the high-speed stirrer.
Step10:Continue to rotate the container and beat it at high speed. Pay attention to beating in the protein on the edge of the basin. It stops when the egg beater starts to show sharp hook.
Step11:Add the remaining sugar and corn starch. Beat at medium speed. Stop until you can't see the sugar and powder.
Step12:Scrape the protein off the container wall with a scraper. Beat at low speed. Feel the protein delicate (turn on the low speed to remove the big bubbles in the protein). Every few laps, lift the eggbeater. If a sharp hook is formed, stop.
Step13:Check the protein cream. Use a scraper to open it and see if it is as delicate inside and outside. Then put it aside.
Step14:Preheat the oven. 170 degrees for at least 10 minutes. Sift the egg yolk mixed with vegetable oil and milk into low gluten flour. Use the hand beater to mix evenly. Do not over mix.
Step15:Stir until well mixed. Over mixing will cause the flour to start to gluten.
Step16:Scrape in the egg liquid on the wall of the container. Mix well.
Step17:Check the protein cream. Use the eggbeater to manually draw 3 circles. If there is no change in the protein cream, it is OK. (if it gets rough, turn it on at low speed for two turns to make the protein cream delicate
Step18:Put one third of the cream into the yolk paste. Mix well.
Step19:Just as shown. Check the protein cream again. If it gets rough again, beat it 1 or 2 times at a low speed with an egg beater.
Step20:Put the egg yolk paste that has been added with the protein cream into the rest of the protein cream. Mix well.
Step21:Just as shown.
Step22:Pour the mixed cake liquid 15 cm above the mold into the mold. (this can remove the big bubbles in the cake liquid
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Cooking tips:There are skills in making delicious dishes.
