Chinese Food
Beauty black hair black sesame Qifeng cake
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Qifeng cake has always been the favorite of our baking lovers. Because of its delicate taste and rich nutrition of black sesame, it has a unique taste. The fragrant black sesame Qifeng has a richer taste because it is added. Black sesame has a great preventive effect on hair loss after autumn. It is good for the body. It is good for the stomach, the liver and the growth of red blood cells. At the same time, it can increase the melanin in the body, which is good for the growth of hair. But for young children, sesame paste can't be accepted. So today we're going to change our way of eating. We're going to teach you a Qifeng cake with black sesame as the raw material. Of course, we'll choose the best ingredients for making the cake ourselves. We'll choose the golden dragon fish pastry powder selected from flour. We'll choose the high-quality low gluten wheat as the raw material. The cake is fluffy, delicate and soft. You can try it.
Cooking ingredients
Cooking Steps
Step1:1. Prepare all raw materials. Weigh well. Stir fry black sesame seeds. Do not use raw ones.
Step2:2. First, make the yolk paste in a clean and anhydrous basin. Add in sugar, corn oil and milk. Use the hand beater to fully emulsify and evenly.
Step3:3. Add the separated yolk. Use the hand beater to break it up. Stir evenly.
Step4:4. Then sift the low gluten flour into the liquid. Use the hand eggbeater to mark it and mix evenly.
Step5:5. Add the yolk and stroke Zhi and stir evenly. After mixing, the egg yolk paste is very delicate. Cover it with plastic film (to prevent air drying). Put it aside for use.
Step6:6. Make protein paste - clean, water free and oil-free basin. Add the separated protein. Beat with electric beater at medium speed until the egg whites are fisheye like. Add lemon juice and sugar (50g sugar is added three times). Continue to beat. Beat until the protein has fine lines. Add sugar for the second time. Continue to beat. Beat until there is a grain in the egg white, but it lasts for a few seconds. Add sugar for the third time. Beat the egg beater at a low speed.
Step7:7. Continue to pass for about 2 minutes. Beat the egg white until the egg beater can show a small hook. The status is as shown in the figure.
Step8:8. Use a scraper to take a third of the beaten protein and put it into the yolk paste.
Step9:9. Stir evenly with a scraper. Go in at 2 o'clock and turn out at 7 o'clock. You can also stir fry.
Step10:10. Put the egg yolk paste into the albumen paste. Add black sesame seeds. Mix well.
Step11:11. The mixed cake paste is delicate and smooth. Pour it into the eight inch Qifeng mold. Use a toothpick to scratch in the batter. Remove the big bubbles.
Step12:12. Put the upper tube in the preheated oven for 120 degrees, lower the tube for 150 degrees, and bake the bottom layer for 50 minutes.
Step13:13. Shake it gently when it's out of the furnace. Buckle it upside down on the cooling frame. Cool it thoroughly and demould it.
Step14:14. Perfect hand demoulding.
Step15:15. The demoulding is cut into small pieces with a knife. It can be eaten in a dish. It is suitable for afternoon tea or breakfast.
Step16:16. Add a cup of soymilk. Nutritious breakfast.
Step17:17. Soft and delicate.
Cooking tips:Tips - 1. Choose big eggs. 60 grams is the best. 2. When making egg yolk paste, corn oil, milk and sugar must be fully emulsified. This is half the success. 3. The batter must not be stirred in circles. It must be cut and mixed. 4. Protein to send must be sent to hard. There are short and sharp small right angle. Such a high success rate of protein. 5. Make cake. Always choose the golden dragon fish cake with wheat flour. It is not easy to shrink and collapse after baking. It is not easy to gluten. Flour is still made of 100% imported wheat. It is my first choice for baking. There are skills in making delicious dishes.
