Chinese Food
Qifeng cake (6 inches)
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Cooking ingredients
Cooking Steps
Step1:40g salad oil. 40g milk. 25g sugar. Mix and stir to make it fully emulsifie
Step2:Sift in low gluten flour through a sieve. Stir in a V-shape until no particles appear
Step3:Separate the yolk. The protein (the protein must be in a container without water or oil). Put the yolk into the batter. Continue mixing in V-shap
Step4:Protein. Put sugar in three times. First, whisk it to the state of fish bubble at high speed. When it is the first time, it will become denser and denser at medium speed. But it can flow. Add the second time sugar; when it is medium speed, there will be obvious lines. Add the third time sugar; whisk it at low speed. (preheat the oven for 6 minutes at 150 ℃
Step5:Pour one third of the protein into the batter. Mix well. Then pour the batter into the remaining protei
Step6:Pour the mixed batter into the mold at a certain height (without applying oil). Gently shake out the small bubbles insid
Step7:Bake at 150 ℃ for 55 minutes. Shake it a few times and turn it upside down to cool it. Demould it.
Cooking tips:1⃣ Crack 1, over temperature (mainly on fire) 2, over protein (wet and dry) 3, too many solutions for batter pouring - 1. Cool down and extend baking time 2. Pour 78 points to full 2⃣ The surface is sunken and retracted. 1. It is not baked well. 2. The protein is not well pasted. It is defoaming. If it is high-speed pasted all the time, the tissue is rough, it will also sunken and retracted. 3. It is not buckled back. 4. The batter is over stirred 3⃣ There are many solutions: 1. Lower the fire. You can't adjust it up and down. You can pad a baking tray to make dishes delicious.
