Chinese Food
10 inch Qifeng cake (with 6.8.12 inch formula, zero failure ~)
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A lot of friends need other formulas. The following 6-inch formula is issued: 3 eggs, 10 grams of sugar (added to the yolk), 30 grams of corn oil, 35 grams of pure milk, 55 grams of low gluten flour, 25 grams of sugar (added to the protein), 8-inch formula is as follows: 5 eggs, 25 grams of sugar (added to the yolk), 40 grams of corn oil, 40 grams of pure milk, 85 grams of low gluten flour, 50 grams of sugar (added to the protein), 12 inch formula, such as 11 eggs, 50g of sugar (in the yolk), 80g of corn oil, 80g of pure milk, 170g of low gluten flour, 100g of sugar (in the protein) and above can also be made into cupcakes, but the temperature should be slightly adjusted and lowered. Bake at 140 ℃ for about 50 minutes. Each person's spleen gas is different. Observe at any time when baking for the first time, so as to avoid being burnt.
Cooking ingredients
Cooking Steps
Step1:Use 2 pots. Separate the egg white and yolk (be careful when separating eggs. You can borrow the separator. Don't break the yolk
Step2:Add 30g sugar to the yolk bow
Step3:Add 60 grams of corn oil to the yolk bowl (salad oil, vegetable oil and butter can also be used to melt
Step4:Add 60 grams of pure milk to the yolk bow
Step5:Mix evenly with hand beate
Step6:Weigh 130g of low gluten flour and sift it into the yolk bowl. Stir while sifting (it's easy to agglomerate. It's not easy to mix evenly
Step7:Mix the yolk paste evenly (in Z-shape
Step8:75 grams of suga
Step9:Add 75 grams of sugar to the egg white three times. At the same time, drop a few drops of lemon juice or vinegar to remove the fishy smell (pay attention to clean the egg white basin and electric egg beater. There should be no water, oil or yolk. Otherwise, it can't be removed
Step10:A little harder. It's not easy to collaps
Step11:Add one third of the protein cream in the albumen basin to the egg yolk paste basin and mix wel
Step12:Mix wel
Step13:Then pour the mixed solution back into the protei
Step14:Stir it. Now you can preheat the oven (150 degrees. Preheat for about 5 minutes
Step15:(because we haven't prepared the mold yet, we can only use this glass box instead of ~) pour the egg liquid into the mold 89 and fill it. Put it in the middle and lower layers of the oven (150 ℃. 60 minutes). Each oven has a different temper. If it's the first time to bake, be sure to observe it nearby. Be careful of the baking paste) (anode movable bottom mold is recommended.)
Cooking tips:Shake it a few times after it is put out of the furnace. Shake out the hot gas. Then put it back on the air drying net (to prevent retraction)... Common problems: the smell of cake is heavy - you can drop a few drops of lemon juice or vinegar to beat the cake in the protein to shrink - in fact, a little contraction is normal. Hot expansion and cold contraction. 1. Beat the egg white harder. Bake it well, take it out, shake it a few times, and give out the heat. It's better to stand upside down when it's cool. 2. It may not be ripe enough. It can be roasted for several minutes. 3. When mixing, do not over stir. There are skills in making delicious dishes.
