Chinese Food
Qifeng cake
(160990 views)
I like it. I want to study, study and serve it to my family. I feel that I love the baking process. Every time I see my family's light, I'm really happy. I have enough motivation. I'm also the mother of two children. The time is not rich. Sometimes it's the time for children to go to bed. When I bake half of the children, I wake up.... I'm not my major. I like it. The recipe is well done Many times. Some babies ask me, you have a problem. How? I can really say that there is no problem with the recipe. I've done it many times, but I don't rule out the water absorption of flour, the size of eggs, whether the whipping is in place, whether the mixing is excessive, whether the temperature of the oven is different, and the time will be different.... these things are groped by myself. It's not that you look at the recipe and make it as soon as you make it. Some people really make it once, but some need to make a palm twice Hold the skill well, and you will succeed. With your heart. Really with your heart and patience
Cooking ingredients
Cooking Steps
Step1:Prepare the materials and star
Step2:Prepare two containers to separate the egg white and yolk. Put them in the egg white container (it must be free of water and oil
Step3:Beat the egg yolk, add 2 drops of lemon juice and 20 grams of sugar and stir evenly (add lemon juice to make the taste fresher
Step4:Then add corn oil. Stir gentl
Step5:Add milk and stir wel
Step6:Sift in the low gluten powder and mix it in Z-shape, do not over mix it, so as to avoid the reinforcement and affect the crown. Mix it well for standby
Step7:Start to beat the protein. Add 3 drops of lemon juice. (1. Easier to beat. Strong stability.) 60 grams of white granulated sugar are divided into three parts. 20 grams per minute. Add three times. In this way, in the later period, add 20 grams of white granulated sugar as shown in the figure and continue to beat
Step8:Be patient and continue to pass. Add 20 grams of white sugar. (it's faster than manual after all
Step9:If there is resistance, add 20 grams again. If there is resistance, lift the eggbeater and make a straight hook. If there is no resistance, just send
Step10:Whisk the egg white into the yolk batter three times. Turn it over gently and mix evenly. Don't circle it
Step11:Don't over stir to avoid defoaming. Just copy evenly
Step12:Pour it into the eight inch mold. Shake it a few times. Shake out the big bubbles. I used a six inch movable bottom mold and a square mold. The amount is exactly eight inches
Step13:Heat up and down 130 ℃ for 25 minutes. Turn 150 ℃ for 15 minutes to apply color. After baking, directly turn it upside down to cool down. It's delicious - slice and start.
Step14:Suddenly, I thought about the ritual. Slice the rectangular cake. Mix a glass of juice. Six inch billets don't want to be coated with cream. So I spread a layer of peanut butter. Then I put out one with pitaya and mango ❤️ Type. Refil
Cooking tips:1. The main thing is that the protein should be in place. Other details are good. 2. The temperature of the oven is really different. You can control it by finding out your temper. You have skills in making delicious dishes.
