Chinese Food
8-inch Qifeng cake
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Soft, sweet, delicate and creamy cake. It can be used as breakfast food or as a snack for leisure chat. I believe that as long as you master the production methods and skills and adjust the temperature and time of your oven, you will make a perfect Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:Use the baking scale to prepare all the ingredients needed to make the cake.
Step2:Prepare two dry stainless steel basins without water and oil. Separate the yolk and egg white and put them into two basins respectively.
Step3:Beat up the yolk and mix wel
Step4:Add melted butte
Step5:Add milk and sal
Step6:Add suga
Step7:Sift in low gluten flou
Step8:Mix well in a zigzag pattern. Do not circle it to avoid increasing the gluten of flour. Mix it into egg yolk paste for later use.
Step9:Start using electric beater to beat egg white
Step10:In case of large blisters, white granulated sugar can be added for the first tim
Step11:Cream with clear lines can be added with sugar for the second tim
Step12:If you feel a little resistance when whipping cream, add sugar for a third time. Preheat the oven at 150 ℃ for 10 minutes.
Step13:When you lift the beater, you can see the sharp corner. At this time, the whipping is finished.
Step14:Pour one third of the egg white cream into the yolk paste. Mix well from the bottom in a bowl.
Step15:Take another third of the egg white cream and pour it into the yolk paste and mix wel
Step16:Pour the mixed yolk paste into the remaining albumen cream. Mix well.
Step17:Pour the mixed egg yolk paste into the 8-inch anode cake mold, and shake the mold several times from a height of about 15 cm to eliminate the large bubbles and prevent the cake from hollowing out.
Step18:Put the cake mold into the lower layer of the preheated oven. The temperature is 150 degrees. The time is 60 minutes. (oven temperature and time need to be adjusted according to the characteristics of the oven
Step19:In the process of baking, you can see the cake that has climbed.
Step20:It's out.
Step21:Finished product drawin
Step22:Finished product drawin
Cooking tips:1. The bowl containing the egg white must be a dry container without water or oil. The egg white must not be mixed with the yolk, or the protein will not be easily removed. 2. When mixing the yolk paste, never circle it. You can use the zigzag method to mix it evenly. 3. White granulated sugar must be added in three times when the protein is being sent. 4. When mixing egg yolk paste with egg white cream, turn it from the bottom evenly. Do not turn it around. 5. The anode cake mold must be used to bake Qifeng cake, because the non stick mold limits the height of the cake. There are skills in making delicious dishes.
