Chinese Food
Beautiful Qifeng
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I was planted grass by my friends in the group, so I bought fresh colorful leaves. Let's try my first colorful Qifeng. This recipe uses a 7-inch hollow mold.
Cooking ingredients
Cooking Steps
Step1:Wash the leaves. Cut small pieces and add a little water. Put them into the wall breaking machine and beat them into juic
Step2:Colorful juice screenin
Step3:Prepare all ingredients for Qifeng cake. Preheat oven 180 degree
Step4:Egg yolk protein is separated. The protein is put into a basin without oil and water. Sugar is added in three times
Step5:Protein hit to sharp corne
Step6:Add colorful juice and vegetable oil to the yolk bow
Step7:Beat to full emulsificatio
Step8:Sift in low gluten flour. Mix well without any particle
Step9:Add a little protein to the yolk paste. Mix well by cutting, mixing and turnin
Step10:Then pour the mixed yolk paste into the protein. Continue to cut, mix and fold. After mixing, do not over fold to avoid defoaming
Step11:Cut Cranberry slightly. Mix with a little flour. Pour into batter and mix well
Step12:Pour batter into the mold. Shake the mold after pouring to eliminate big bubble
Step13:Oven 180 degrees for 20 minute
Step14:Take out the back buckle and put it on a bottle to cool and demoul
Step15:Beautiful light green. Light beautiful fragranc
Step16:Delicate organizatio
Cooking tips:1. Stand for two hours after sieving the colorful juice. Pour out the water above after sedimentation. Only use the dark part below. The color will be better. 2. The protein must be sent to the full stage. There will be upright and sharp corners. 3. The yolk, colorful juice and oil must be stirred until they are completely emulsified and sifted. 4. Pay attention to the mixing methods of the protein and the yolk. Cut, mix and mix them evenly. Do not mix them randomly to avoid confusion Protein defoaming. Mix evenly. Don't over mix. 5. Make Qifeng in one breath. Preheat the oven before making. All materials are ready for operation. Don't preheat the oven until the batter is mixed. Protein will defoaming after a long time of standing. Finally, it will affect the height of the finished product and the taste of cooking.
