Chinese Food
Qifeng cake (detailed Edition)
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I've been very busy. I don't have much time to write a recipe for the course. The second recipe since I played Dou Guo (I suggest you take a look at my first recipe. Ha ha). If there are any shortcomings, please give me some advice.
Cooking ingredients
Cooking Steps
Step1:Separation of yolk and egg white. Make sure that there is no water or oil in the container for egg white (wash with detergent and dry with paper towel
Step2:400g of low gluten flour, 50g of corn starch, 100g of sugar, 5g of baking powder. Weigh it well, mix well. Add 250g of salad oil, 250g of water, mix well. Z-type mixin
Step3:My cornstarc
Step4:Put oil and water in the first place and mix with powder. It's not easy to have particles
Step5:Add yol
Step6:Z-shape stir evenly until no particles. Ready to us
Step7:Protein, Tata powder, salt, stir until combined (about 3 minutes at medium speed). Add sugar and stir until melte
Step8:Whisk until sugar melts and turn to high speed. At this time, keep an eye on it. Don't beat it
Step9:To such an extent, 80% of them (please ignore my dragon claws...)
Step10:Add one third of the whipped cream to the yolk paste. Mix wel
Step11:Then pour the yolk paste back into the cream. Mix wel
Step12:Mix well until fully blende
Step13:Pour it into the baking tray. Smooth it. Lift the baking basin and drop it a few times to shake it to remove bubbles
Step14:Heat 180. Heat 150. Bake for 10 minutes firs
Step15:Turn the heat 140. Heat it 160 degrees and bake it for 60 minutes or so
Step16:Turn off the fire after baking. Keep it for ten minutes. Take out the cake. Drop it on the table. Shake the moisture inside
Step17:Finish. Wait until it is completely cooled before demoulding and cutting.
Cooking tips:1. The reasons for cake collapse and retraction are as follows. 1. The protein is not sent in place or has been sent. 2. There are too many wet materials in the cake formula. 3. The baking time is not enough. The cake is not cooked thoroughly. 2. It's very important to keep a close eye on the protein. It's suggested to refrigerate the eggs (or put them in the refrigerator one night in advance) before the protein is sent. Low temperature helps the protein to be sent. 3. The sugar should be made of young granulated sugar (the very thin one). If there is no corn starch, change the amount of corn flour into low gluten flour. 4. If you are afraid of mastering it badly and shrinking back, it is suggested to reduce the water by 50g. 5. This is the amount of a commercial baking pan. You can make a 6-inch mold at home, which is one tenth of the amount. You have skills in making delicious dishes.
