Chinese Food
Qifeng cake classic 6-inch version
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Ha ha. Finally, I'm determined to write about the practice of mad cake. First of all, I want to say that Qifeng cake is better than sponge cake. (* ≥ del ≤) if you don't taste fine products, you can't taste too much difference. It's just a soft waxy surface and a soft elastic porcelain solid. But。。 The success of Qifeng's demoulding directly determines whether your nearly an hour's credit has been wasted_ I've done Qifeng for N times. I've tried the method of demoulding many times. I've also slowly explored my own method But it's all in exchange for food, my mother's complaints and guilt Therefore, if there is a spirit of exploration and firmly believe that they do not give up the children's shoes, they can enter the pit of Qifeng. After all, making Qifeng cake is the easiest and hardest job. ‼️ This is a 6-inch round Qifeng square. If it's 8-inch round, then on this basis, divide the quantity of each raw material by 0.6
Cooking ingredients
Cooking Steps
Step1:Preparations A kind of Weigh the ingredients, prepare 3 yolks and egg white, separate the flour, sift the raisins, soak them and drain the wate
Step2:Handle yolk A kind of Break up the 3 yolks with an egg beater, add corn oil (or sunflower seed oil) and continue to mix evenl
Step3:In the mixture of egg yolk and corn oil, add milk 2-3 times. Stir evenl
Step4:Whisk until the color turns light yellow and set asid
Step5:Add the sifted flour and stir it in Z-shape with the beater until it is smooth (after lifting the beater, the yolk will drop smoothly
Step6:Process protein A kind of Add 3-4 drops of lemon juice (or white vinegar) into the egg white, and beat the egg white with the electric beater until it is wet (the egg beater is lifted and the egg white is inverted triangle and does not fall). Add the sugar powder three times - 1 ️⃣ Add 1 / 3 sugar powder 2 when the egg white is a lot of fish eyes ️⃣ Add 1 / 3 sugar powder 3 when continue to stir ️⃣ Add the remaining sugar powder when the surface of the protein is striate
Step7:Add 1 / 3 of the beaten egg white to the egg yolk batter and turn it from the bottom to the top with a silica gel scraper (do not turn it around. It is easy to defoamer
Step8:Pour all the mixed cake batter into the remaining protein. Continue to repeat the previous step. Stir evenly.
Step9:「 ‼️ If you use a 6-inch mold, add a layer of tin foil inside to prevent the cake paste from overflowing. Be careful not to grease the mould. Otherwise, the cake will have no grip... Pour the cake paste into the mold. If you add raisins, you can cut the raisins into small pieces and sprinkle them in the cake paste. After that, drop the mold on the table for several times. Shake it to make big bubbles.
Step10:Oven 150 degrees up and down the fire preheated for 5 minutes, then adjusted to 130 degrees, low temperature up and down the fire for 45 minutes, and then increase the temperature 150 degrees for 5~10 minutes (for cake climbing and coloring). The attached picture is the soap which I turned out from the stock. This is the way I feel the most easy to get rid of the mold and the cake is not easy to collapse. The details of the operation are as follows: Tips A kind of
Step11:A kind of Due to the app's reason, I can't reply to the questions listed in the comments normally. So I will list the questions I have experienced one by one in a separate section here. Combined with my previous experience and some bakin
Cooking tips:‼️ The amount of milk and corn oil has been increased by 23g. It is found that sometimes the milk and corn oil will not be poured clean, resulting in a decrease in the amount. It's good to weigh strictly according to the recipe. 2. About demoulding - simply make a simple device. Two bowls are put on the grill. A layer of silicone paper is laid on the grill. A toothpick is used to poke holes in the overhead part to facilitate the heat dissipation of the cake. Take the mold out of the oven and then directly back buckle it on the grill. Do not demould it before it cools.... Otherwise, Qifeng cake is not shaped because of its emptiness, many pores, and the cake collapses directly after heat expansion and cold contraction. PS. you have to try duck many times. No matter how it looks, it's still delicious. There are skills in making delicious dishes.
