Chinese Food
8-inch Qifeng cake
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Qifeng cake has been made many times. Square Qifeng cake is the first time. It is very successful. So share it with you.
Cooking ingredients
Cooking Steps
Step1:First of all, prepare all the ingredient
Step2:Prepare the mold. This formula is suitable for 8-inch heightening mold or 8-inch square heightening mold. Qifeng cake is very high and beautiful. Today, I will have a picture of Qifeng cake with an 8-inch heightening mold in the back. Today, I used a 10 inch ordinary mold to make an 8-inch cake, because I didn't buy a square 8-inch heightening mold.
Step3:Separation of yolk
Step4:Egg white separatio
Step5:Low gluten flour screenin
Step6:Making of yolk paste - milk oil and sugar. Beat the egg by hand to make it milky white. (this step is very important. Qifeng cake is successful or not. It is also a very important part) add low gluten flour and mix evenly. Finally, add egg yolk in batches and mix evenly. So every step of making Qifeng cake must be taken seriously. Stir in zigzag all the way. Play to this extent. (see Figure
Step7:Making of egg white cream - add Tata powder and salt to the egg white. Use electric eggbeater to play in the first gear. Add a third of sugar when playing to the rough state. Continue playing. First low gear. Gradually medium and high speed.
Step8:Add a third of sugar when you reach the delicate state of the protein cream.
Step9:The rest of the sugar will be poured in when there is a grain in the cream.
Step10:It's OK when the protein cream is applied to neutral foaming. Small hook. That is to play. Between wet foaming and dry foaming. Novice is not sure. You can continue to play. You can play until dry foaming. That is, there are straight small sharp corners. The success rate is a little higher. When I first learned, I was afraid of failure. Making Qifeng cake, I always played to the dry foaming state. Because the cake made of dry foaming is dry, the cake made of medium wet foaming is soft and delicious.
Step11:Take one third of the egg white cream and put it into the egg yolk paste. Stir it with the turning method. Never circle it. It's just like the usual cooking method. After mixing, take a third of the egg white cream and put it into the egg yolk paste. Do the same. Finally, pour all the batter into the egg white cream barrel. Continue to use the mixing method until it is finished.
Step12:Preheat oven 165 ° for 10 minute
Step13:Pour the mixed Qifeng cake paste into the mold. Shake it a few times. Shake out the bubbles in the paste.
Step14:First set the upper tube of the oven at 165 degrees. Lower the tube at 160 degrees. Bake for 20 minute
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Cooking tips:1. Milk oil and sugar must be stirred to milky white. This is very important. Use zigzag stir. 2. The cream should be stirred by turning. Baking temperature is just a suggestion. The brand of personal oven is different. The temperature is also different. It depends on the temperature of your oven. There are skills in making delicious dishes.
