Chinese Food
Baixiangguoqifeng cake
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Qifeng cake is a transliteration term of chiffon cake in English. The Chinese interpretation is as soft as silk. Therefore, the taste of Qifeng cake is very soft. It is worth trying to combine the sweet and sour, fruity passion fruit with the light and soft Qifeng cake~
Cooking ingredients
Cooking Steps
Step1:Baixiangguo from the middle of all for two. Scoop out baixiangguo pul
Step2:Filter the passion fruit seeds with a strainer. Save the juice (about 15g). Reserve the oven at 150 degrees. Filter the seeds of passion fruit through a strainer. Leave the juice (about 15g). Reserve the oven at 150 degrees.
Step3:Beat the yolk with the beater until the color is lighter, then add milk, passion fruit juice and corn oil to mix. Sift in the low powder.
Step4:Cut and mix evenly with a scraper.
Step5:Add 3 drops of lemon juice to the albumen and beat until it is thick.
Step6:Add the sugar in three times. Use the electric beater to beat until it is hard to foam. Lift the beater. You can see that the inverted triangle can become the albumen paste.
Step7:Cut 1 / 3 of the egg white paste into the yolk paste and mix well.
Step8:Add another 1 / 3. Finally, pour it into the albumen basin, cut and mix well. At this time, the egg paste should be in the state of fluffy, fine and thick.
Step9:Pour the cake paste into the 6-inch Qi wind mold. Lift the mold and shake it on the table for a few times. The air bubbles will appear.
Step10:Pour the cake batter into the 6-inch movable bottom mold. Put it into the preheated oven. Count down to the second lowest layer. 150 degrees. Heat up and down. Bake for 4550 minutes. After it is out of the oven, turn it on the baking net until it is completely cool.
Step11:Demould to taste.
Cooking tips:1. It is the key to beat the egg white. It is necessary to separate the egg white from the egg white. Be careful not to mix the egg yolk with the egg white. Fresh eggs are convenient for the separation of yolk and egg white and the elimination of protein. Both the egg beating basin and the egg beater should be free of water and oil. The batter should have a vertical triangle to achieve dry foaming. 2. When mixing the egg yolk paste, you can also use the cutting and mixing method to draw the word Z or 8, but do not stir in circles to prevent defoaming. Qifeng will rise slowly in the baking process, and then slowly retract. Basically retract to the plane. The golden surface will be roasted. 4. After baking, it shall be buckled immediately to prevent collapse. After cooling, it can be demoulded with the aid of demoulding knife. 5. The oil used by Qifeng should be tasteless oil such as corn oil or salad oil. Peanut oil and olive oil will affect the taste of cake. There are skills in making delicious dishes.
