Chinese Food
6-inch layered Qifeng cake
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The recipe is very good. The Qi Fengsong made is also very soft and expansive. It uses a 6-inch silica gel four-way mold. It doesn't need to be buckled. It needs to be cooled for 10 minutes to demould. It won't collapse. For the four plates, the formula is increased by 6 inches. There are three plates of ordinary 6-inch formula at the back
Cooking ingredients
Cooking Steps
Step1:Stir corn oil and milk evenly and fully emulsif
Step2:Add sifted low gluten flour. Mix wel
Step3:Finally, add the yolk liquid and stir evenl
Step4:Protein whisk - add sugar into the protein solution for three times. First, whisk it at a high speed, then turn it to a low speed to a large hook (put the frozen layer of the protein solution for 1015 minutes, then take it out and whisk it more stably. Get it up for beginners
Step5:Mix the albumen paste and yolk paste - add 1 / 3 of the albumen paste to the yolk paste, cut and mix. Pour the mixture into the remaining 2 / 3 of the albumen paste, cut and mix evenly (key points - cut and mix. Cut and mix. Cut and mix
Step6:Put the mixed protein and yolk paste into four 6-inch silica gel molds respectively. Each mold is about 105110
Step7:The upper layer of the oven is 160. The lower layer is 130. My family's small oven needs to put two layers (the middle layer and the lower layer). After baking for 15 minutes, the two layers are exchanged and baked for another 5 minutes, so that each piece is evenly colored
Step8:Whipped cream. How do you want to apply it? Novice white can't do it. Buy a transparent cake surround. Soeasy. No longer afraid of uneven application. Put some favorite fruits at will. Fresh naked cake is perfect
Step9:Fresh mango flesh is added to each layer. The surface can also be decorated with favorite candy chocolate and so on
Step10:Screenshot this is my recommended formula for silicone mold. For referenc
Cooking tips:6-inch three-layer cake formula - salad oil 45g milk 60g low gluten flour 55g egg yolk 54G protein 100g sugar 45g lemon juice a little (110115g per plate) with 8-inch three-layer cake formula - salad oil 58G milk 100g low gluten flour 100g egg yolk 84g protein 160g sugar 75g lemon juice a little (190g per plate) reference temperature - heat 170 / heat 140.15 minutes. My oven is 40L. There are only 2 plates on the first floor, 2 plates on the middle floor, and 1 plate on the lower floor. 15 minutes later, the two layers can be interchanged and baked for 5 minutes. There are skills in cooking together.
