Hot pressed Qifeng strawberry cake recipe-Chinese Food-best chinese food recipes-cooking food

Hot pressed Qifeng strawberry cake

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Scalding can enhance the water absorption of flour, make the cake more delicate, and make the taste more soft and moist. Some people call this cake hot-rolled Qifeng. Japanese cotton cake. Others call it ancient and early taste. Because the water bath method is used. The baking of cake is relatively easy. As long as you master the general Qifeng cake, this one is 100% successful. It's good for decorating cream or eating it directly. The reason why strawberry cake is made is that the aroma of strawberries smells so good. And it's really super beautiful with the cake. It's good-looking and delicious.

Cooking ingredients

sunflower oil (or corn oil):40g

white vinegar (or lemon juice):1g

Cooking Steps

Step1:This is a water bath Qi Feng. Therefore, the outer layer of the movable bottom mold needs to be waterproof with tin paper. Be careful not to break the tin paper a little. I used two layers. The oil paper is used for demoulding. (only oil paper can be put into the fixed mold

Step2:Four eggs are used in the formula. Three of them are egg yolks. The rest is added to the yolk.

Step3:Beat up the yolk paste. Add water and mix well.

Step4:Heat the sunflower seed oil to 60 ℃ - 80 ℃ (the oil is wavy). Add sifted flour into the oil to form a hot face. Use the hand beater to mix the oil and flour to a smooth and even state.

Step5:In the fourth step, the hot batter (oil + flour) is mixed evenly with the yolk batter (yolk + water) in the third step. This is the final yolk batter to be used.

Step6:Preheat oven 140 ℃. Add white vinegar to the egg white. Add sugar powder into the egg white three times to beat until it is wet and foamy. That is to say, the egg white is crooked when the egg head is lifted. It doesn't need to be hard foaming like ordinary Qifeng.

Step7:Mix the yolk paste again to make the texture consistent. Then mix the egg white and the yolk paste quickly and evenly to form the final cake paste.

Step8:The cake paste is added to the mold. Big bubbles are produced. Add boiling water to the baking tray. Put the mold into the baking tray and put it into the oven (water bath method). My oven is 140 ℃ for 70 minutes. (set the temperature and time according to your oven's temper

Step9:Internal baking can be checked with toothpicks. My oven is on the high side. It's a bit cracked. Remember to shake out the heat and let it cool.

Step10:The cream should be refrigerated in advance. According to the sweetness you need, add sugar powder to beat it. Nestle cream is not very suitable for mounting. But the taste is very good. Cream is very rich.

Step11:Decorate the cake. The cake is divided into two layers. Put strawberries in the middle after all the cream is troweled. Make a simple and beautiful shape with your favorite flower mounting mouth.