Chinese Food
Qifeng cake King's Version (6 inches)
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Tiktok: look at friends circle. Too many vibrant delicacy. Various artifact. I plan to open business in three years without cake.
Cooking ingredients
Cooking Steps
Step1:Material collectio
Step2:Eggs are the key. The average weight should not be less than 60g. The egg white is too much. The protein sent out is enough to support the soft taste
Step3:Separation of egg white and yolk. The bowl of egg white must be free of oil and water. When separating, the yolk must be complete. There must be no sundries in the egg white
Step4:The low gluten powder that has passed the two sieves is obviously much fine
Step5:In order to wash it easily, apply corn oil on the inner wall of the mold with silicone paper. This way, the side is not easy to touch. The mold is easier to clean. At the same time, preheat the oven. 140 degrees. Preheat for 20 minute
Step6:Egg yolk paste mixing steps, followed by eggs, sugar, corn oil and mil
Step7:Pour in the low gluten powder that has been sifted twice. Mix the yolk paste in Z-shape with the hand beater. Stir until there is no granule
Step8:The most important step is to beat the egg white. Pour in a few drops of white vinegar. Pour the white sugar into the egg white three times. The eggbeater starts from the middle level, gradually adjusts to the high level, and finally finishes the beating
Step9:If the egg beater has straight protein tips, it's good to kill it
Step10:Mix the yolk batter and beat the batter.
Step11:Turn the mixing knife to mix the albumen paste with the yolk paste in three times. Pour in the next albumen paste after each time is even. Turn it over and pour it into the mold after it is clean. Shake the mold with both hands into the cake paste from the top to the bottom. Touch the table top from the top to the bottom every time. Shake out the bubbles as much as possible
Step12:Preheat the oven for 20 minutes. Put in the cake immediately. 140 °. 30 minutes. Then adjust it to 160 °. 5 minutes. The cake is ready
Step13:A split doesn't mean it's not successful. The baked cake is immediately buckled on the insulation net.
Step14:Demoulding after two hours. Cake after demouldin
Step15:It's the best match for isolation at home to have a rose and mango soup with a baked Qifeng cake
Step16:Strawberry cream cake with cream.
Cooking tips:1. The egg white and yolk must be completely separated. There should be no oil or water in the egg white basin or yolk liquid. 2. The low gluten powder can only be fine after screening the yolk paste twice, which is also one of the key points of cake taste. 3. White vinegar can replace lemon juice. Just a few drops. 4. Protein delivery is the most important step in the whole process. 5. Shake out the air bubble to make it softer. 6. The anode movable bottom mold is most suitable for baking Qifeng cake. The cake can grow better only when it is tightly attached to the inner wall. If you think the mold is not easy to wash, buy a special silicone oil paper and paste it on the inside of the mold. One piece of paper can't fit tightly. Two pieces are just right. 7. The baked cake should be buckled on the heat insulation net immediately. Otherwise, it will shrink. Many people think the cake will collapse and shrink. That's why. There are skills in making delicious dishes.
