Chinese Food
Eight inch Qifeng cake
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When it comes to Qifeng, it took more than ten failures to study countless formulas before we could figure out the details that we need to pay attention to, so that we can solve them to avoid being mad.
Cooking ingredients
Cooking Steps
Step1:First mix water with 20g white sugar. Let the sugar melt before adding oil. Note. Knock on the blackboard.. Use the eggbeater or chopsticks to stir continuously. Break up the oil as much as possible. This step lasts for about four minutes. Stir until the surface is covered with a layer of tiny oily flowers. This step is not done well. The oil will settle. The baked cake is very heavy and sticky.
Step2:Four eggs. Separation of egg white and yolk. Attention... The container for egg white must be wiped clean. There must be no one drop of water or oil. Otherwise, the bubble will disappear. Never mix the yolk with the egg white. Not a drop. Add the egg yolk into the basin with water and oil just now and mix well. It will be fine in a minute or two. Then sift in the flour with low gluten. Mix evenly with the Z-shaped rubber scraper. Don't rotate it. Otherwise, it will be elastic and not soft. At this point, the yolk liquid is finished. This time you can turn on the oven to preheat. 150 degrees. Preheat for ten minutes.
Step3:Before the oven warms up, beat the egg whites. It's also a technical job. If the eggs are taken out of the refrigerator, they are easy to beat. Add 5 drops of white vinegar into the protein solution to make the protein more stable. Add 1 / 3 sugar. Start to beat with the electric egg beater until the fish eye blisters are formed. Add 1 / 3 sugar. Continue to beat until the protein is twice the size. Add the remaining protein. Continue to beat until the hair is in the shape of 9. It looks like cream. The lines are obvious. Lift up the beater. The egg white has a straight little white tip. The head is slightly bent. Send to finish. The next step is to be fast. Because protein will defoamer.
Step4:First add one third of the protein to the yolk mixture and stir it with a rubber scraper. It's like cooking. Note... Don't stir. It will defoamer. A total of about ten tosses can be done. Not so uniform. Attention to obsessive-compulsive disorder. Then pour the mixed yolk into the egg white. Stir. The same. Ten times or so. Don't be greedy. Being uneven doesn't affect the overall situation. Pour the cake liquid into the mold (the mold must not be oiled. It will defoamer). Drop it twice vertically. Shake out the bubble.
Step5:Put it in the oven immediately. 150 ℃. 45 minutes. This is the standard of 40L oven. The smaller the oven is, the lower the temperature should be. be careful... Don't be curious to open the oven in the middle, especially in the first 25 minutes. It can't affect the height of the cak
Cooking tips:Finally, I'll talk about demoulding. After the cake is out of the pot, I'll immediately drop it twice vertically with the mold. I'll drop the heat. It'll obviously see that the cake is holding. It's very interesting. Then put the cake upside down on the baking net. Put a bowl under the baking net. It's good for heat dissipation. About three hours later. It's completely cold. Demould again. Don't worry. The cake will be soft after the heat is completely dissipated. There are skills in making delicious dishes.
