Chinese Food
Qifeng cake (post egg method)
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Cooking ingredients
Cooking Steps
Step1:Add oil, water and sugar in a large bowl without oil and water. Stir well.
Step2:First, weigh the flour with low gluten.
Step3:Then weigh the meal (corn starch).
Step4:Mix the raw flour and low gluten flour and sift them into a liquid bowl.
Step5:Z shape can be stirred evenly until there is no particle.
Step6:Separate the eggs.
Step7:In the flour bowl, add the eggs and mix well.
Step8:Start to beat the egg white. Beat the big bubbles at the highest speed and pour in half the sugar.
Step9:Beat up the bubbles and pour in the remaining sugar.
Step10:It's hard foam. It's just a small sharp corner. Preheat the upper and lower tubes of the oven for 170 degrees.
Step11:Dig a spoon into the egg yolk paste. Cut and mix (J-shaped, cut in the middle, copy the bottom and mix) evenly without making a circle.
Step12:Pour the egg yolk mixture into the egg white and continue to mix.
Step13:Pour it into the mold and drop it 20cm from the ground. Shake out bubbles.
Step14:Put it into the oven and turn it up and down to 150 degrees. Bake for 60 minutes. This one is 8 inches. You should adjust the temperature according to the oven in your home.
Step15:After baking, fall from 30cm. Shake the hot air out. The cake can be removed without big bubbles.
Step16:Freehand demoulding is the bes
Cooking tips:1⃣ The post egg method can make the yolk paste more delicate. 2⃣ Attention... Cracking - high oven temperature. Retract - the batter is defoaming. The door of the oven is opened during baking. It is not baked well. It is not taken out in time for back button. Not high - protein defoaming. Temperature too low. Internal humidity - low temperature, insufficient time, too thin batter, protein defoaming. There are skills in making delicious dishes.
