Chinese Food
Qifeng cake
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Qifeng cake is also known as (mad with Qi). It belongs to the entry-level and the most difficult to control. It's collapsed, cracked, and not inflated for various reasons. The formula is an 8-inch quantity. It can be made into two 6-inch. As long as you are patient, it's very simple. Let's start
Cooking ingredients
Cooking Steps
Step1:Take a picture firs
Step2:Two basins without water or oil. Separate the egg white and yolk. The basin must be free of water and oil, or the egg white will be difficult to pass. Put the egg white aside. First make the egg yolk paste. 60g milk 30g sugar 40g corn oil. 1g salt into the egg yolk. Beat the egg beater evenly. Stir until the milk and oil are completely emulsifie
Step3:Sift in 90g of low gluten flour. Mix well. Mix well. Don't circle. Mix up and down. Stir fry. Don't make the flour strong. If you bake well, it will collapse. Put the yolk paste aside
Step4:Next, we add a few drops of white vinegar into the egg whites to prevent defoaming. The eggbeater opens at a medium speed. Beat it to a large bubble. Add 1 / 3 sugar. Beat it to a small, dense bubble. Add sugar again. Beat until there is resistance. Add the last sugar
Step5:The final shape. The eggbeater is lifted. There is a small sharp corner. If it's not in place, the cake can't be sent. If it's over sent, the finished product is rough and cracked
Step6:Take 1 / 3 of the protein and pour it into the egg yolk paste. Stir. Remember to stir. Just like stir fry. Do not circle. Stir up and down evenly. Then take 1 / 3 and pour it into the mixed egg yolk paste
Step7:Finally, put the egg yolk batter into the rest of the egg white. Mix well (we can preheat the oven at 130 ℃ for 55 minutes in this step
Step8:Mix well. Pour in the eight inch anode mold. (it's better not to climb high with the non stick mold.) hold it for a few times. Hold the big bubble. Put it in the middle and lower layers of the oven for 130 ° 55 minutes
Step9:After baking, it's 30 cm away from the table top. Hold it for two times. Turn it upside down and let it cool. When it's cool, it's completely demoulded (I put two bowls under it. On the baking net, it can raise the height of the baking net. It can emit heat better
Step10:Qifeng cake is read
Step11:I'm sending a picture of my deposit. Ha h
Cooking tips:① the egg white and yolk should be separated. The bowl should be free of water and oil. The egg white can't be whipped if it has water. The whipped egg white can put a few drops of lemon juice to help remove the fishy smell of the egg and keep the protein stable. I don't have lemon. I add a few drops of white vinegar. ② don't let the egg yolk paste have low powder and gluten. The egg yolk paste should also be stirred quickly. Don't use too much force. ③ the egg yolk paste and protein should also be stirred. Also, they should be turned quickly. Don't use too much force to prevent the protein from being eliminated Bubble. Otherwise, I can't get angry. 4. The temperature of my oven is a little high. I bake it at low temperature for a long time. It's not easy to crack. If the temperature is too high, it will crack. The outside is pasted. The inside is not ripe. (according to my oven temper. The temperature is adjusted by myself) 5. I've baked it for many times. Sometimes it's easy to crack. In fact, cracking doesn't affect the taste. It's just not nice (I think so). If you want not to crack, you can Put a bowl of water in the oven when baking. Water bath baking ⑥ there may be some incomprehensive places. Welcome to exchange and add that Kazakhstan has skills in making delicious dishes
