Chinese Food
Eight inch Qifeng cake
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Wind oven baking Qifeng cake. Many problems. Flying saucer top. Big crack. Paper cup is even more difficult for everyone. I'm just experience. Failure summary experience. One recipe. Make two kinds of cakes. The recipe is one eight inch. The temperature and time of the furnace are six inches. It's a six inch formula in half brackets. The batter is about 260 grams. If it's less than that, you'll have problems. Clean the batter
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yolk. The basin is clean, oil-free and yolk free. If you really lose water, it will have no effec
Step2:Yolk. Sometimes the size of the egg is uncertain. So I use a little more than four eggs for this eight inch. It's OK to weigh
Step3:Egg yolk paste, sugar oil, milk emulsificatio
Step4:It's all in one. There's no way you can't see the grease
Step5:Add low gluten flour. You can sift and mix evenly. Draw a word and turn the bowl
Step6:Maybe you'll think it's okay. That's it
Step7:Add in the yolk. Also draw a word to emulsify evenly. Sift. Get the delicate yolk paste
Step8:The yolk paste in the recipe is thin. The consistency of the egg yolk paste. Too thick will lead to various problems in making cakes. Now it's the post egg method. I've got a lot of energy in this drawing. The correct Po will come up later.
Step9:Two yolk batters contrast. This one is correct. There are traces of depression. But it is not in the state of cramping
Step10:Frozen protein with lemon juice. No white vinega
Step11:Sugar and corn starch mi
Step12:For the first time, add sugar to the rich foam
Step13:Pay attention to the even edge of the basi
Step14:Add sugar for the second time. There are obvious trace
Step15:The third time adding sugar. Cake roll state. Wet foamin
Step16:After that, it's hard to hit the neutral point. A small bend can clean it up at a low speed
Step17:Take a look at the protein changes. Small upright horn
Step18:Take out part of the egg white and mix it with the yolk past
Step19:Mix evenly. In return to the egg white, use the word turning basin method. The egg will be mixed evenly soon after drawing. Use the scraper to collect it
Step20:Part of batter is imported into the six inch mol
Step21:Part of it is put into the decoration ba
Step22:Squeeze into Cupcake mold. Here are six of min
Step23:Preheat the oven at 145 ℃, then turn it back to 140 ℃ and bake for 50 minutes. Turn it back to 150 and bake for 5 minutes, and the surface of the cake will obviously fall back.
Step24:Watch the cake fal
Step25:This picture is made again. If the cake falls back, it will be mature. If the temperature is raised, the skin will be colored
Step26:Six inch buckle for at least one hou
Step27:Perfec
Step28:Height full mol
Cooking tips:1 paper cup out of the oven does not need to be buckled, 2 whisks of protein need to be practiced more, 3 air oven formula is not suitable for getting water, 4 6 inch formula is halved, oven temperature unchanged time is reduced by 510 minutes, 5 open hearth temperature is reduced by 6 inches, 150 ℃ and 50 minutes. Eight inch 150 ℃ 60 minutes want not crack. First of all, the protein is a little bit soft. Second, the 32 liter oven suggests that 110 ℃ 50 minutes turn 125 degrees bake 10 minutes 64050 liter or more open oven can bake 130 degrees bake 30 minutes turn 150 degrees bake 30 minutes. Time is not fixed. We have to run in the oven by ourselves. Qifeng cake is normal. As long as it's not the rift valley. There are skills in making delicious dishes.
