Chinese Food
A 6-inch Qifeng cake that doesn't crack easily
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A good Qifeng should have no collapse in appearance, delicate organization and tender taste. To achieve this effect, we can not do without reliable recipe, correct operation and proper baking time. Don't worry. I've done it several times before I found out. I hope you have patience too. If you don't like sweetness, you can reduce 20g sugar on this formula
Cooking ingredients
Cooking Steps
Step1:Prepare the above materials for use. Separate the egg white and yolk. Separate them in a clean bow
Step2:Making yolk batter - put corn oil and milk in a container and mix with a beater.
Step3:Stir until it is even. Turn it into light white without oil. Add yol
Step4:Continue mixing until unifor
Step5:Sift the low gluten flour into the yolk past
Step6:The Z-shaped technique is stirred evenly and finally becomes a flowing state without particle sense.
Step7:Making a protein cream - pour the egg white and lemon juice into a container free of oil and water. Use the electric egg beater to beat the eggs at high speed until they are in the shape of fish eyes. There are many big bubbles. Add the first fine sugar to continue to beat. I use the medium and low spee
Step8:Beat the cream until it's like this. Add the second sugar. Continue to beat at high speed
Step9:Add the remaining sugar and corn starch (corn starch can also be mixed with low gluten flour). Continue to beat. Medium low speed.
Step10:At this time, observe the status of the protein cream at any time. Hit it like this
Step11:Take a small half of the made protein cream and add it to the yolk paste. Slowly turn it over until you can't see the protein cream at all.
Step12:Then pour the mixture into the remaining cream. Mix by turning or cutting. The mixed cake paste has a smooth surface and slight fluidity. Forget to take a picture. You can make up the picture by yoursel
Step13:Finally, pour the mixed cake paste into the 6-inch Qifeng mold. Shake it slightly to discharge the bubbles.
Step14:Maybe my oven temperature is too high. 150 ℃ will crack soon. So I tried several times before I found that I would bake it at low temperature for a while. Then it will not crack when I bake it at high temperature. Preheat the upper and lower heating tubes of the first oven for 100 degrees. After preheating, put the cake into the oven for baking. The baking time is 15 minutes. My oven is 4 layers. I bake it on the third laye
Step15:It was taken near the end of the first tim
Step16:After the first time, continue to bake for the second time. Heat up and down the tube for 130 ° c.50 minute
Step17:The baked Qifeng cake should be taken out from the oven immediately. Shake it a few times and then put it on the baking net or grill. After it is completely cool, it can be demoulded.
Step18:Cool Qifeng cak
Step19:Pretty n
Step20:Eight piece
Step21:If you can't eat it all at once, you can find a clean on
Step22:
Cooking tips:1. Qifeng cake mainly relies on the egg white. So the eggs we use must be fresh. I use the eggs at room temperature. 2. When we use the egg cream, if it is too wet, the supporting ability is not good. If it is too dry, it is easy to affect the structure of the cake. (you need to fumble slowly) 3. Remember that in the process of baking Qifeng cake, you must not open the oven door to observe the state of the cake. It is very easy to fail. Parents can adjust the baking time and temperature according to the oven temperature of their home. The temperature of 100150 ℃ can bake Qi wind. The lower the baking temperature is, the longer the baking time is. The higher the temperature is, the shorter the baking time is. Be sure to observe the baking state at any time. Find the best baking temperature of their oven. 4. Open the oven door near the end of baking, insert a toothpick or a small bamboo pick into the cake body and pull it out to see See if the toothpick has sticky cake paste. If it's not sticky, it means the cake is cooked; if it's sticky, it means it's not finished
