Chinese Food
Qifeng cake
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Qifeng cake is a transliteration of chiffon cake in English. It belongs to sponge cake type. Its texture is very light. It uses salad oil, eggs, sugar, low gluten flour as basic materials. Because salad oil is not as easy to be bubbling as butter (traditionally used as butter), it is necessary to lay egg white into foam to provide enough air to support the volume of cake. Qifeng cake is rich in oil and eggs, so its texture is very wet. It is not as hard as traditional butter cake. Qifeng cake also contains less saturated fat. You can make it according to my recipe
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients (protein part and yolk part
Step2:First make the yolk part - milk salad oil, sugar, baking powder, pour into the yolk and stir evenl
Step3:After mixing, add low gluten flour and mix until there is no particl
Step4:As shown in the figure, when you pick up the batter, it will become an inverted triangle, and the lines will not be eliminated immediately
Step5:Protein part - Tata powder, salt and sugar added to the protein, beat with egg beate
Step6:When it's picked up, it's a small sharp corner that doesn't drip
Step7:Take one third of the egg white and the yolk and make a copy evenly (it must not be stirred gently from the bottom to the top to avoid defoaming
Step8:Mix well, then pour all the yolk paste into the egg white. Continue to mix well in the same way. My recipe is 6-inch (I use 4-inch and 5-inch small molds today) and just put it down
Step9:Pour into the mold and shake out bubble
Step10:Preheat the oven at 160 ℃ for 35 minute
Step11:It's baked. It's 4-inch super soft
Step12:This is a five inch one
Cooking tips:This is a six inch Qifeng cake. If you want to make it bigger, you have skills to make it 8 * 210 * 3 (formula times number) delicious.
