Chinese Food
8 + 6 heart Qifeng cake
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The post-90s Baoma Qifeng has done it countless times. Every time, she can succeed. She decides to share it with the amateur bakers.
Cooking ingredients
Cooking Steps
Step1:Prepare the above ingredients. Do not like too sweet. White sugar can reduce 1020g.
Step2:Separate the egg white from the yolk. The container for the egg white must be free of oil, water and impurities. There must not be a drop of yolk in the egg white. Otherwise, it is difficult to get rid of it. The yolks of fresh eggs don't disperse.
Step3:Beat the yolk with a hand beater, then add 60g corn oil. Stir evenly. I've used peanut oil. It's not recommended to use oil with strong taste.
Step4:Add 70g pure milk and stir well. Make sure to stir for a while. Let the milk and egg mixture mix well.
Step5:Sift in 90g of low gluten flour and mix evenly. Use the egg beater to form a Z-shaped shape and gently stir back and forth. Do not rotate the mixer to avoid the gluten.
Step6:Stir until there is no dry powder and the batter slides off the eggbeater easily. Set aside for use.
Step7:Add 1/3 white granulated sugar into the egg whites. Use the electric egg whisk to deliver it to high speed. When the egg white shows a fine foam, it can be served.
Step8:Add 1 / 3 of white granulated sugar. Continue to use the electric beater. Whisk to wet foaming at high speed.
Step9:Add the last 1 / 3 of white granulated sugar, and continue to beat until the protein has fine lines. Use the electric egg beater to beat for a while. When you feel a slight resistance, stop beating to avoid defoaming. At this time, the egg beater is in a small sharp shape. The beating is finished.
Step10:Take 1 / 3 of the protein and put it into the egg yolk paste and stir evenly. Don't stir in circles to avoid defoaming. Stir lightly like stir fry.
Step11:Pour all the yolk batter into the egg white. Continue to stir as before, but the action should be light.
Step12:Mix the egg yolk batter well. It's delicate and even.
Step13:Pour the batter into the movable bottom mold. Drop it a few times and shake out big bubbles. Then sprinkle some sesame seeds on it.
Step14:Put the mold in the preheated oven. Heat the middle and lower layers up and down. Bake at 140 ℃ for about 50 minutes. The temperature can be adjusted at any time according to the type of oven and the state of cake.
Step15:Jingdang Qifeng cake is out.
Step16:Turn the cake upside down on the grill. Let it cool to release.
Step17:The cake after demoulding is still very good
Step18:The children ate half of it ❤️ Gaga gag
Step19:The bottom of the cake is nice, too. Thank you.
Cooking tips:The key of Qifeng cake is to pass the egg white. If you use a hand beater, you can pass it for at least one hour. I think it will be successful. It's better to buy an electric egg beater. It's very convenient and practical. There are skills in making delicious dishes.
