Chinese Food
Qifeng cake
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Today's cake is a fluffy and delicious Qifeng cake. It's very simple and practical. You can eat it directly or use it as a cake embryo for mounting. It's very simple, but the details need to be noted.
Cooking ingredients
Cooking Steps
Step1:Take a look at the preparation of the material
Step2:Separation of yolk and egg whit
Step3:Make the yolk batter first. Add the yolk to the sugar powder of the yolk batter. Mix well
Step4:Add mil
Step5:Add corn oil. If you don't have corn oil, you can use odorless vegetable oil. Mix well
Step6:Sift in low gluten flou
Step7:The egg white needs to be added three times. When the egg white is in the shape of fish eye bubble, the sugar powder is added for the first time
Step8:When the bubbles become delicate, add sugar powder for the second tim
Step9:When the lines appear. Add the rest of the sugar powder into the egg white. Continue to bea
Step10:It's almost enough to send a small hook to the beater. I'm referring to Jun's recipe. Jun's recipe is that the beater has an upright sharp corner
Step11:Mix one third of the egg white into the yolk paste. Turn it up and down with a scraper. Do not draw a circle. Otherwise, the egg white will defoamer
Step12:Pour the mixed yolk paste into the remaining protein. Mix wel
Step13:Oven preheat 160 degree
Step14:Pour the batter into a 6-inch cake grinder. Shake it twice. The batter can hardly shake any bubbles. Put it in the oven. The middle and lower layers are 150 degrees. 50 minutes
Step15:You can see that the cake is climbing up. Novices should not use non stick abrasives. Qifeng cake is not as good as ordinary abrasives
Step16:Take out the baked Qifeng cake and shake it immediately. Let the hot air out. It won't collapse until it's cooled
Step17:Then hang it upside dow
Step18:In order to make Qifeng cake more beautiful after demoulding, you can demould it by hand. First, press down the surrounding cake slowly, and then slowly push out the cake from below. The action should be gentle
Step19:This is the recipe for three eggs - three eggs. 50g of low gluten flour, 30g of milk, 30g of corn oil, 10g of sugar powder (egg yolk), 30g of sugar powder (protein). There is less sugar in beans. If you like to eat something sweet, you can increase the sugar content. The taste of three eggs is tighter than that of two. One of the key factors for Qifeng cake success is the quality of egg white. The success rate of the cake with egg white is also very high. This is a simple but thoughtful basic cake. I hope the bean method can help you.
Step20:
Cooking tips:Although Qifeng cake is simple, if some details are not done in place, Qifeng cake is easy to retract. There are skills in making delicious dishes.
