Chinese Food
Super detailed marble Qifeng cake
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The classic Qifeng cake is made of cocoa powder. It's as soft as a sponge. Every time it's made, the texture is unexpected. But it's all the same delicious. This recipe is filled with the 8-inch cake mold protein of the chef. The stability is good. Pay more attention to the details. Qifeng cake is also very simple. It won't be so popular at the beginning I was also so angry. At that time, I was ignorant, which made me go a lot of detours. To be more specific, I could write two big words
Cooking ingredients
Cooking Steps
Step1:First of all, prepare the necessary ingredients. Every tool to be used should be water-free and oil-fre
Step2:Mix cocoa powder with 20 grams of boiling water for standb
Step3:Use two clean beating bowls to separate the eggs. The egg white can be put in the refrigerator for cold storage
Step4:Milk in the yolk bow
Step5:Pour in corn oi
Step6:Beat evenly with hand beate
Step7:Sift in low gluten flou
Step8:Use the hand eggbeater to walk z-word or up and down. Mix left and right. Don't draw circles. That will make the flour gluten. The batter mixed is silky and smooth without particles as shown in the picture
Step9:Now beat the egg white. Take the egg white out of the refrigerator. Drop in a few drops of lemon juice to make the egg clear. Use the electric egg beater to start beating. Put in the sugar three times. Beat out the fish eye bubbles of different sizes and put in one third of the sugar to continue beating
Step10:Beat until the fish eye bubble disappears. Add the second sugar when the protein is thick
Step11:Continue to beat until the protein lines up. Lift the egg head to form a hook. That is, wet foaming and put the remaining sugar into the egg head to continue to beat. The edge should be hit
Step12:In the process of beating, when the beater is obviously blocked, stop to see if there is a short sharp corner when the beater is lifted. In this way, the beater will be killed. If not, you can hit it a few times at a low speed. Observe the state more, so as not to beat it
Step13:Take a small half of the egg white and yolk paste and mix them evenly with a scraper. There are many ways to mix them. They can be cooking, up and down, or from 2:00 to 8:00. The only way is to draw a circle to avoid defoaming
Step14:Pour in the remaining protein and mix wel
Step15:Turn on the oven and preheat the batter at 120 ℃ for 5 minute
Step16:Take a quarter of the batter. Pour in cocoa
Step17:Mix evenly with the same techniqu
Step18:Pour the cocoa paste into the original batter
Step19:Use the scraper to mix up to 23 times. No more. More will mix up
Step20:Pour it into the mold. Shake it twice. Shake out the big bubbles inside. Put it in the lower layer of the oven for 120 ° 40 minutes. Rotate it for 140 ° 20 minutes (the temperature of each oven is different. The temperature of the oven is for reference only
Step21:Bake it, take it out and shake it. Put it on the cooling rack immediately. When it's cool, use the demoulding knife to demould it
Step22:
Step23:
Cooking tips:There are skills in making delicious dishes.
