Chinese Food
Red velvet Qifeng cake. Soft like love
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It's Valentine's day right now. Although I am at home, I must have a sense of love ceremony. Make such a soft and elastic red velvet cake. All the goddesses and gods are done. -
Cooking ingredients
Cooking Steps
Step1:Protein isolates and yolks - weighing ingredient
Step2:Corn oil and milk in the yol
Step3:Add in the rum. Stir well. Rum can remove the smell of egg yolk. Without rum, you can use lemon juice instea
Step4:Low gluten powder, Monascus powder and baking powder shall be evenly stirred and then sieved. Sifted powder shall be added to the yolk paste and stirred evenly
Step5:I will find some pimples in the yolk paste. That's OK. In order to make our cake more delicate, we need to sift it. The sieve used here is thicker than the one used to sift the powder. Otherwise, it will be difficult to operate
Step6:The sifted Monascus paste is very delicat
Step7:There's a magic way to beat the protein. Adding sugar in advance will make the protein very delicate. I added all the fine sugar at one time. Then I used the middle and low grades to beat it to the sharp corner
Step8:Scrape off the edge of the egg white cream. Put it into the red koji powder paste and stir it evenly. The efficiency of egg drawing is higher
Step9:Then add all the rest of the protein cream. Here you can mix the egg cream first, and then use the scraper to copy the bottom. The egg cream is more evenly mixed, but the bottom is not mixed, so finally use the scraper to copy the bottom and mix well
Step10:The oven must be preheated in advance. My oven is 160 ℃. Up and down function. Put it in the middle and lower layer (I'm 2 / 6 layer. For reference). When the oven is warming up, pour cold water into the pan (I used about 2L). Start the oven. The mold in my place is flexible. It will be filled with water. So it is wrapped with a cake mold without water. If there is no such mold outside, you can wrap the bottom of the cake mold with tin pape
Step11:160 ℃. Bake for 70 minutes. Meimei's love cake is finished. After it's out of the oven, it's poured on the grill. When it's cold, it can be demoulded without scalding. Then let it dissipate the heat for a while. It's delicious
Cooking tips:1. I have two 6-inch quantities. If I make one, I can halve the whole formula. 2. The cake baked by water bath method will be very wet and super friendly to the novice. Please make sure to bake this cake by water bath method. 3. The formula is relatively stable. The protein is also relatively dense. When the first part of the protein and yolk paste are mixed, the effect will be better. It's not the legend that we must scraper. 4. Baking is also very important. The reason why many novices fail to bake Qi Feng is that they are not cooked. The water bath method we use is also very friendly to baking. Because it's very slow to color, so we must bake it well. 5. Shake it on the table after baking. Shake the air bubble away. 6. Some students have reported that the cake is fragile. Here we need to pay attention to the fact that the protein is sent to dryness. In order to simplify the difficulty, I reduced the corn oil and increased the flour, so that you can achieve the gluten effect you like. We are encouraged to make a little according to your favorite taste
