Chinese Food
Matcha Qifeng cake
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The fragrance of Matcha matches the softness of cake. This Matcha Qifeng cake can definitely make Matcha controllers want to stop. Qifeng cake is the same as Qifeng cake. Its making method is the same. However, with a little adjustment in the selection of materials, Qifeng cake can be full of the charm of ever-changing. Fluffy, but full of elasticity; moisten the mouth and never tire of eating. Today, let's make this Matcha Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:Prepare all the ingredients. Weigh them. Separate the egg yolk from the protein. (the eggs are small this time, so I used six. Generally five eggs are enough. Just two six inch Qifeng
Step2:Pour the milk and corn oil into a small basin. Stir gently and evenly in hot water. (it can also be stirred evenly in a small milk pot over a small heat, and corn oil can be added for many times to mix well. The effect is better.
Step3:Mix the yolk simply. Add 30g of sugar. Stir until no particles are visible.
Step4:Then add the milk corn oil solution in several times. Stir gently and evenly. Do not stir hard. The liquid poured in each time must be cleaned with a scraper.
Step5:The weighed low gluten flour and Matcha powder shall be screened twice to increase the air content.
Step6:Then sieve in the yolk.
Step7:Take out the hand pump, gently stir the Z-shaped words. When the dry powder can't be seen, quickly continue to draw the Z-shaped words. Remember to clean the edge of the basin, and then put it aside to stand. Let the bubbles come out. Don't move. The batter will be thin and smooth.
Step8:Add a few drops of lemon juice to the protein. Cook 5-step to beat. Add 20g of sugar when fish eyes appear.
Step9:Then continue to speed 5. Add a little bit of the remaining sugar in the process.
Step10:When the protein can pull out a short upright sharp angle, it is in the neutral foaming state.
Step11:Take out the prepared egg yolk paste. Add half of the protein cream. Enter at 2 o'clock and exit at 8 o'clock. Bring in the protein. Do not lift the egg to extract the air but go in during the mixing process. Add the rest of the protein cream after you can't see the protein cream. Mix in the same way.
Step12:Pour the prepared batter into the mold. Shake the mold.
Step13:Then put it into the preheated oven. Heat it at 180 ℃ and bake it at 170 ℃ for 3035 minutes. The specific temperature of the oven can be adjusted according to the temper of your own oven. (preheat the oven for at least 10 minutes. Be sure to observe at any time during the baking process. Qi Feng grows to the highest point. When it begins to slide slightly, it means that our Qi Feng has been fully baked.)
Step14:The Qi wind just came out of the oven fell down about 15 cm above the table. One or two times. Shake out the extra hot air in the cake. Then buckle it back immediately to prevent it from shrinking. After cooling, mold it. Cut i
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Cooking tips:1. A successful Qifeng is not only complete but also does not retract. A slight crack or retraction of Qifeng is not a serious problem. A soft and delicate taste is more important than a complete shape. 2. To make Qifeng, you must use tasteless vegetable oil. You can't use peanut oil or olive oil, which has a strong taste. Otherwise, the special taste of the oil will destroy Qifeng's light taste. 3. It must be completely cooled before demoulding. Otherwise, if the cake is not completely cooled, it will be demoulded. Even if it is a successful Qifeng cake, it will still pull back. There are skills in making delicious dishes.
