Chinese Food
Basic Qifeng cake
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Qifeng cake has fluffy tissue, high moisture content, and tastes moist and tender. It is the best choice for making cream cake base. Anyone who falls into the sweet pit of baking will grow grass on Qifeng cake sooner or later. He will never stop until he succeeds in the experiment. It's said that it's also called seven crazy cake. The landlord has been infatuated with baking since the end of 2004. His first work is Qifeng cake. He has been making Qifeng cake for 10 years. Although he is still amateur, he has been adept at making Qifeng cake. He has never failed. In order to make the novices less detours and less mad several times, I wrote out my experience in making Qifeng cake. I hope to help you. I make Qifeng cake. I don't need to prepare the lemon juice, white vinegar, tarting powder for the egg white. At first, I put white vinegar or tarting powder in strict accordance with the master's method. Later, I was too troublesome. Without these, I can still make a full-scale cake. The key is to keep the bowl and head
Cooking ingredients
Cooking Steps
Step1:First, prepare the materials for making the yolk paste. Weigh 50g water, 40g salad oil, 30g white sugar (for the yolk paste). 80g low flour and 10g corn starch. Mix the low flour and corn starch and sift them.
Step2:Put the water, oil and sugar into the basin and stir until the sugar is boiled and the water and oil are combined.
Step3:Put in the sifted low flour and corn starch. Mix evenly. There is no special requirement for mixing technique. You can mix as you like.
Step4:Crack four eggs open. Put the yolk in a good batter. Stir well until the yolk is bright.
Step5:Put the egg white into a beating bowl without water or oil. Weigh 60g of sugar. Put half of it into the egg white first.
Step6:When the egg white is medium speed until there is a big fisheye bubble, put in the other half of white sugar. Continue to beat the egg white at high speed.
Step7:I began to preheat the oven during the process of beating the egg white. I used the upper and lower tubes 140 degrees. The temperature of each oven is different. I have flexible control.
Step8:When the protein is sent to the extremely fine dry foaming degree, it is close to the hard foaming. I use the chef's machine. Lift the beater to form a round protein bulge. It will never disappear.
Step9:Take a chopstick. You can stand with just a little insertion. If you use a hand-held beater, it's recommended to beat it for a while. When you lift the beater, the protein you bring out will look hard, not soft and elastic.
Step10:Take one third of the egg white and add it to the bowl of the yolk paste. Stir well.
Step11:Pour the batter back into the remaining two-thirds of the protein barrel. Continue to cut and mix. The scraper scrapes half a circle vertically along the wall of the egg barrel. Then cut and mix it back. Turn the egg barrel. Continue to cut and mix until the batter is even.
Step12:Pour the batter into the 8-inch mold. 8 minutes. Bake for 60 minutes at 140 degrees in the oven. (the common anode cake mold shall be selected as the cake mold. It is not allowed to not stick the mold, nor to brush or spread oil paper.
Step13:The baked cake can be inserted into the bottom with toothpicks. If it is pulled out without any foreign matters, it is ripe.
Step14:Drop the cake mould from a height of about 30cm. Turn it upside down and let it cool.
Cooking tips:1. My experience is to make Qifeng cake. It's the most important to send protein. I used to see that other people's methods didn't send enough protein. They call it dry foaming. It's better to lift the egg beater. The sharp point of protein is not drooped. Now, it's not enough. The protein is still light and elastic. I beat the egg white. It has a certain texture. It's close to hard foaming. It has a lot of resistance when mixing. There is no taboo when mixing the batter. How to mix the batter? Just mix it evenly. No need to be afraid of defoaming. I take photos while I make it. Finally, I bake it in the oven. It doesn't affect the quality of my cake. 2. It's better to use corn starch instead of 10G low flour. This will make the product softer. 3. Use ordinary mold. Do not use non stick mold or apply oil or oil paper on the mold. Otherwise, the cake paste will climb. There are skills in making delicious dishes.
