Chinese Food
Black sesame, zebra and Qifeng
(156366 views)
Everyone has made Qifeng cake. The reason why Qifeng cake is popular is that it is simple and varied. Not only the taste can be adjusted with various fruit and vegetable juices, but also different shapes can be made. Today's zebra pattern Qifeng. Some kids may have seen or even made it. But it's made of black sesame paste. I believe most people see it for the first time. This is Qifeng's interesting point. As long as you are willing to spend some time, you can always find new ways to play. Learn from me.
Cooking ingredients
Cooking Steps
Step1:First, separate the egg white and yolk of three eggs. The eggs I use are about 50g with shells. Pay attention to the container for the egg white. There must be no water or oil. The egg yolk must not be broken. If the egg yolk is mixed with the egg white, it cannot be sent away. The egg white can be put into the refrigerator for cold storage.
Step2:Corn oil 35g plus pure milk 35g.
Step3:Stir until the oil and water are emulsified, i.e. no oil particles can be seen.
Step4:Add three yolks to the emulsion.
Step5:Add 15g of sugar and mix well.
Step6:Weigh 55g of low gluten flour.
Step7:Sift the flour into the batter. Sifting will help to eliminate caking and let the flour carry more air into the batter.
Step8:Use the hand-held eggbeater to pull and stir the batter horizontally in the shape of Z . It can avoid the batter from producing gluten.
Step9:Divide the batter into two parts. One part is 10g less than the other. It is used to mix black sesame paste.
Step10:In the smaller portion of the batter. Add 10g black sesame paste.
Step11:Use the scraper to mix evenly for use.
Step12:Take out the frozen egg white. Drop in a few drops of lemon juice. Turn on the electric beater and whisk it at high speed. Add 45g of sugar three times in the middle.
Step13:Turn to a low speed when approaching the hard pass. Frequently he puts forward to beat the egg head to observe the state until he can pull out a short and firm sharp angle.
Step14:Because of the fast speed of the electric egg whisk, the frosting froth is easy to produce uneven bubbles. So after we have sent it away, we can use the hand-held egg beater to stir several laps, so that the cream will be more stable.
Step15:Qifeng's good protein cream is delicate, glossy and has good support. As you can see from the picture, the protein cream pulled out is like the frozen wave sculpture, which is the supporting performance.
Step16:Take half of the protein cream and add it to the original batter.
Step17:Mix evenly by turning and cutting.
Step18:The other half of the cream. Add it to the black sesame paste.
Step19:It's the same method of cutting and mixing, and mixing evenly.
Step20:Prepare two spoons. Take the original batter and black sesame batter respectively. Fill in the center of the 6-inch round mold alternately.
Step21:Until all batters are filled. The height of batter is about 67% of the mold.
Step22:Insert a toothpick into the bottom from the center of the batter. Then stroke it toward the edge
Step23:
Step24:
Step25:
Step26:
Step27:
Cooking tips:1. When the egg yolk batter is divided into two parts, the reason why one part is 10g less than the other is that this one is less. Add 10g black sesame paste to mix well. In this way, the weight of black sesame paste and original paste will be equal. 2. Because different brands of black sesame paste have different properties. If you find that the black sesame paste is much harder than the original paste, add a small amount of milk properly. Soften the paste. 3. It has nothing to do with time. Often asked by some friends. How long does it take for the cream to pass? The actual protein cream should be used as the standard. Because different containers, beaters, egg white status, sugar consumption and other factors will affect the speed of the cream. So the final state is the only criterion. There are skills in making delicious dishes.
