Chinese Food
Original Qifeng cake (6 inches)
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If you're in a bad mood, eat cake - if you're bored, make cake - I think the recipe of Qifeng cake is perfect. Try it!
Cooking ingredients
Cooking Steps
Step1:Get all the materials ready.
Step2:The egg white and yolk are respectively placed in two dry containers without water or oil. Especially the egg white. There can't be a drop of water
Step3:Use the hand beater to stir the yolk. Add 10g sugar and corn oil to stir. Then add milk to continue to stir. Stir evenly. (salad oil can be used without corn oil. Light oil can be used.)
Step4:Sift in the flour with low gluten. Use the hand beater to stir evenly in Z-shape.
Step5:Stir to a smooth state without particles. The yolk paste is ready. Put it aside for use.
Step6:Next, deal with the egg white - drop a few drops of white vinegar (lemon juice is OK) into the egg white. Use the electric beater to beat until it is rough. Add a third of white sugar. Continue to beat until it is smooth and fine. Add another third of white sugar. Continue to beat until there is a line. Add the last third of white sugar. Now the sugar has been added three times. The electric beater continues to beat until it is dry Bubble. (if you don't understand about adding sugar three times, you can see my recipe steps of original Qifeng cake roll. There are pictures of each time
Step7:Take one third of the egg white and add it to the yolk paste. Mix it evenly by turning it over.
Step8:Pour all the batter in the previous step into the egg white batter. Still mix it in the way of turning. Move gently and quickly to avoid defoaming.
Step9:Pour the batter into a 6-inch mold. Shake it two or three times. Or use a toothpick to puncture the big bubbles on the surface.
Step10:Preheat the oven in advance. Put the cake in the oven. Bake it at 140 ° for 55 minutes. Do not open the oven door in the middle.
Step11:Take out the cake and shake it for a few times, then immediately turn it upside down and let it cool. It is convenient to demould after it is completely cooled (principle of heat expansion and cold shrinkage).
Step12:It's finished. You can eat it directly or spread some cream to make a cream cake.
Step13:It's ugly with cream
Cooking tips:1. The yolk is a manual beater. The egg white is an electric beater. 2. Let's talk about the point of attention of egg white. How good is it? I sent the head of the eggbeater to have a short sharp corner. Or I turned the egg white basin upside down and the egg white would not flow. That's OK. There are skills in making delicious dishes.
