Chinese Food
Qifeng cake 6 inches
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Qifeng cake must use anode cake mold. In the baking process, it climbs and expands upward with the help of the viscosity of the mold to prevent the cake from being flattened due to its own weight and gravity factors, so as to maintain the puffy structure of the cake. I use the flexible bottom to mold very well. If I use the integrated bottom to pad a cake pad paper
Cooking ingredients
Cooking Steps
Step1:Separate the albumen of two eggs from the yolk (the container for albumen should be clean, water free and oil-free. A drop of egg yolk or a drop of egg yolk in the albumen is not acceptable. Pay attention to this step
Step2:18G of fine sugar, 45g of pure milk and 40g of corn oil are added to mix evenl
Step3:After mixing, pour in 55g of low gluten flour and 10g of corn starch. Draw Z and mix evenly (gently to prevent the flour from glutening
Step4:Add two yolks and continue to draw the Z-shaped mixture until there is no dry powder. Preheat the oven and heat it up and down for 150 ° C for 10 minutes (the temperature of each brand is different. The babies set it according to their own oven temperature
Step5:Beat the egg white cream into dry foam. Add 3 times the fine sugar of the egg white cream. Add 10 grams of fine sugar to the fish foam caused by the high speed beating of the electric egg beater
Step6:At this time, when the liquid is obviously thickened, add 10 grams of fine sugar and continue to beat
Step7:The eggbeater has a small tip when it's lifted. But it's almost ready when it falls down. Add the third sugar and continue to beat. Take a look about five minutes
Step8:When you lift the beater, the tip will not fall down. When you turn the bowl over, the egg white cream will not fall down. That's the proof
Step9:Add 1 / 3 of the egg white cream into the mixed cake paste and mix evenly (note that the technique should be fast and gentle, and do not make circles to prevent defoaming
Step10:Pour the batter into the remaining 2 / 3 of the protein cream and continue to stir evenly. Do not over stir
Step11:Mix the batter evenly and pour it into the mold from a height of 10cm. Then lift the mold and shake it down twice to eliminate the big bubbles
Step12:Put in the bottom layer of the preheated oven. Heat it up and down for about 150 ° C and 50 minutes. Watch it in the middle. The general oven should be cooked in 45-60 minutes
Step13:Bring out the baked cake immediately. Shake it 3 times to shake out the hot air, turn it upside down and cool it completely before demoulding
Step14:Whipped cream with 15 grams of sugar to make it striated. The eggbeater has a small, short tip. Just like this. Don't beat too much. Too much whipped cream will be rough
Step15:Cut the fruit into small pieces and divide the cake into three pieces (be sure to cut them flat). First take a piece of cake and make a base. Then spread a layer of cream on the fruit. Then spread a piece of cake and spread a layer of cream on the fruit. Finally, spread a laye
Cooking tips:Notice 1 - the key to beat the egg white cream. If the native egg is small, use three eggs. When separating the egg white and the yolk, you should pay attention that there should be no yolk in the egg white, even a little. If the technology is not good, use the egg separator. The container for the egg white must be free of water, oil, and sundries. 2 - use the method of mixing the batter to gently draw the z-word and stir it. Never circle it. Otherwise, the flour is easy to mix Three gluten cream must be whipped into dry foam. Otherwise, the cake will not be cooked, collapse and crack quickly. In a word, each step should be seen clearly before operation. Four - the method of mixing the cake paste and the cream is very important. The method of mixing should be used. Or the method of cooking can also be used. If you can't watch the video in Baidu, then operate five - the oven must be preheated at least 10 minutes in advance. The temperature can be based on Adjust the oven six times - serve the cake immediately and shake it three times. Shake the cake out of the heat, turn it upside down and cool it completely, then demould it seven times before whipping
