Chinese Food
Qifeng cake
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The cake can't make hair {1} the protein is not well beaten. The main reason for the incorrect mixing method of the cake is that there is no back button. There is no cooling and demoulding. Cake cracking {1} temperature is too high. {2} batter is too full {3} protein beat cake has fishy smell. Add a few drops of lemon juice or white vinegar. Can go to the smell cake is not cooked. The temperature of each oven is different. Adjust to your oven temperature.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. The yolk and the egg white should be winded away. There should be no water or oil in the protein basi
Step2:Whipping and emulsifying oil and mil
Step3:Milk oil mixing emulsification and flour mixing without dry powde
Step4:Add egg yolk and stir it in Z-shape evenly for standb
Step5:Add a few drops of lemon juice to the protein. Add sugar into the protein three times to make it hard to foam. Lifting the eggbeater at a small right angle is hard foamin
Step6:Take a third of the batter and pour it into the yolk batter. Stir up and down evenly. You can't circle it or it will defoaming. Stir well and pour into the albumen paste. Stir to make it mixed evenly.
Step7:Mix well. That's what the batter is like
Step8:Pour in the abrasive 8 inches. A big bubble came out. Preheat the oven 10 minutes in advance. Bake at 160 ℃ for 50 minutes. The temperature of each oven is different. Adjust it according to its own oven temperatur
Step9:Bake it. Take it out and shake it. Turn it upside down and cool it before demoulding
Step10:The cake is read
Step11:Delicate, soft and fluff
Step12:You can also add meat floss on it
Cooking tips:The protein basin must be dried without oil or water. The yolk paste can't turn into a circle. Otherwise, it will defoaming. After the furnace is discharged, it needs to be buckled upside down and cooled before demoulding. There are skills in making delicious dishes.
