Chinese Food
Super soft, non collapsing and non shrinking wheat seedling, fruits and vegetables, soymilk, Qifeng
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Qifeng has always been a hindrance, defoaming, collapsing, shrinking, waist shrinking and other problems for the first time. In fact, as long as the oven temperature is well controlled, there won't be too much problem. This time, Qifeng, made of the remaining soybean milk in the morning plus barley seedling fruit and vegetable powder, tastes close to the fragrance of Matcha, but it doesn't have the bitter taste of Matcha. More colors are more popular with children. A glass of milk in the morning It's enough with a piece of cake nutrition tube.
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials firs
Step2:Soymilk and corn oil are stirred and emulsified until there is no oil star on the surfac
Step3:Add the sifted low powder fruit and vegetable powder and mix with the Z-shaped method of the hand eggbeater until there is no dry powde
Step4:Add the separated yol
Step5:The same z-word method is used to mix the egg yolk paste evenly until it is smooth and smooth
Step6:Add a few drops of lemon juice to the egg white to remove the fishy smell of protei
Step7:Whisk the egg beater at high speed until big bubbles appear and add the first white suga
Step8:Medium speed until small bubbles appear and add the second white granulated suga
Step9:Low speed until there is a slight grain and add the last suga
Step10:Continue to slow down until the hard foam is fine and gloss
Step11:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Mix evenly with the same z-word method
Step12:Take 1 / 3 of the protein cream and put it into the egg yolk paste. Mix evenly with the same method
Step13:Return to the rest of the protein cream and mix evenl
Step14:Pour it into the 6-inch hollow Qi air mold, slightly straighten it, gently shake out bubble
Step15:Put it in the preheated oven for 150 ℃ and 50 minute
Step16:It can be demoulded only when the furnace is out of the furnace and the hot gas is vibrated gently and immediately turned upside down for cooling
Step17:Finished product drawin
Step18:Finished product drawin
Step19:Finished product drawin
Cooking tips:Cake eggs must use fresh eggs. It's better to sift the large egg powder with 65g shell to prevent caking and mixing. Pay attention not to draw circles. Do not over mix the flour to prevent the cake paste from being smooth and silky. The egg white must be in place or it will affect the climbing and cooking.
