Chinese Food
Qifeng cake suitable for mounting flowers and mousse
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Since learning to bake, due to the delicate taste and versatile characteristics of Qifeng cake, it should be the most cake I have made. It can be used for mounting flowers, making mousse, cake roll, filling, etc. Different finished products have different requirements for Qifeng. It's said that the cracked Qifeng tastes good. But if it's for mounting or mousse cracking, it's not convenient for subsequent operation. It's not beautiful. Today I would like to share with you a Qifeng cake that is suitable for mounting or mousse. Its characteristics are flat surface, no cracking, no retraction, and easy to slice.
Cooking ingredients
Cooking Steps
Step1:Put 4 yolks and 15 grams of sugar in a clean container. Mix well with the egg.
Step2:Add milk and corn oil and continue to stir until there is no oil-water separation.
Step3:Sift in the low powder, mix with the egg pump evenly without particles, and then finish the egg yolk paste.
Step4:Put 4 proteins into a clean container without water or oil. Add a few drops of lemon juice and a little salt. Beat with an electric eggbeater. Add 45 grams of sugar three times. Whisk the proteins to dry foaming.
Step5:Put a third of the batter into the yolk batter. Use a scraper to turn it from the bottom to the top. Be careful not to circle it and avoid defoaming.
Step6:Pour the batter into the rest of the batter and continue to mix and cut until all are well mixed.
Step7:Pour the egg paste into the mold (eight inch round mold) for a few times on the stage. Shake out the big bubble. Put it into the preheated oven bottom. Fire up and down 130 degrees, 30 minutes, then turn it up and down for 150 minutes and 30 minutes.
Step8:The state of the cake in the oven after 30 minutes of baking at low temperature.
Step9:The baked cake takes out the oven, falls on the stage several times to shake out the hot air. Immediately turn it upside down and cool it before demoulding. After demoulding, both sides are very flat without cracks.
Step10:Because this cake is for mousse. Let's take a look at the slices.
Cooking tips:1. Because there are differences in each oven, the baking temperature and time depends on the situation. 2. Protein must be sent to dry foaming. 3. During mixing, pay attention to technique and avoid defoaming. 4. Be sure to wait for the cake to cool before demoulding. There are skills in making delicious dishes.
