Chinese Food
Qifeng cake
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I wrote this recipe to thank you for your praise and collection overnight. Edit the recipe while waiting for the cake in the oven. Keep this picture.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolk and protein, and put them into two basins respectively. The basin containing the protein is clean and free of water. There should not be a drop of egg yolk in the basin (if it falls into the basin accidentally, just pick it out with a small spoon). I made two eight inch Qifeng. The quantity in the picture is twice that of the formula.
Step2:Add salad oil to the yolk. Mix well with the beater (avoid separation of water and oil).
Step3:Add milk to the yolk bowl. Mix well with the whisk. (no milk can be replaced by clear water
Step4:Sift the low gluten powder into the yolk bowl. Use the Z-shaped scraper to stir it gently and quickly (don't circle it. It's easy to get gluten).
Step5:The batter is smooth after mixing (the two eight inch ones I made are impatient).
Step6:Add lemon juice to the egg white bowl. Beat with electric egg beater until the bubbles are even.
Step7:Add 1 / 3 sugar powder (sugar). Whisk with electric egg beater until bubbles disappear and wrinkles appear.
Step8:Add 1 / 3 sugar powder. Use the electric egg beater to whisk it to the long hook at high speed (it's not good to take a picture with one hand. About that).
Step9:Add the last 1 / 3 of sugar powder. Whisk to the short upright hook at low speed. This step can be stopped several times to avoid excessive whisking.
Step10:Take about 1 / 3 of the beaten protein and add it into the egg yolk paste. Stir fry and mix well.
Step11:Pour the batter into the egg white. Continue to stir fry.
Step12:Turn it into a smooth batter. Turn on the oven to preheat. I usually preheat it at 180 ℃ for 10 minutes.
Step13:Put the batter into the 8-inch oil-free and water-free mold.
Step14:Shake the mold several times from more than ten centimeters to produce big bubbles (every time for obsessive-compulsive disorder). If there is batter accidentally stuck on the mold, wipe it off with a dry paper towel.
Step15:Put it in the middle and lower layers of the preheated oven. My oven is relatively large. First set it to 155 degrees. 55 minutes.
Step16:When the cake is covered (I don't reach the highest point) and the surface color is darker (my average is about 30 minutes), the temperature can be properly reduced to 140 ℃.
Step17:Shake it a few times immediately after taking it out. Shake out big bubbles.
Step18:Immediately after the earthquake, put it back on the grill. Let it dry for about 2 hours to demould (two hours in winter is enough. Touch it with your hand and it will demould if there is no temperature).
Step19:Edit dishes while waiting for demouldin
Step20:
Cooking tips:Tips-1, lemon juice is very important. It can be replaced by white vinegar. It plays an important role in the stability of protein; 2, it's a key step to kill protein. The sugar content of this formula is not high. We should try not to reduce sugar easily, which will lead to poor protein killing; 3, the oven has its own unique temper. It's most important to get along well with him. The temperature mentioned above can be adjusted. There are skills in making delicious dishes.
