Chinese Food
Qifeng cake
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I used to be fascinated by this kind of soft cake. It's soft and soft. It's easy to melt at the entrance. I like it very much. When my son was little, he was always bound by all kinds of cake and bread in the cake shop. The extra meal before my son's daily exercise was Holly's, delicious, jinfengchengxiang and other bakeries. Later, I began to pay attention to baking when I had time. I gradually found it very interesting. A beautiful baking technician made me more confident in my courage. There were too many bread additives outside. Cake cream was mainly vegetable cream. Trans fatty acids were seriously over standard. In fact, I didn't know how dangerous it was. Hahaha. But I have time to be interested and have fun. I began to try slowly. I don't know how many times I failed. I made so-called cakes that are hard to swallow. I threw them away But I didn't give up. I kept summing up my experience. I kept reading all kinds of explanations and recipes. See the summary and articles of the masters. Now it makes sense to think that success is failure... Ha ha, now you can't do it with your eyes closed
Cooking ingredients
Cooking Steps
Step1:Prepare 2 oil-free and water-free pots. Separate egg yolk protein. Set aside the protein.
Step2:Add 10 grams of sugar to the yolk. Whisk with egg until completely dissolved. Do not over whisk.
Step3:3. Mix the milk and salad oil. Beat with the hand beater until it is completely emulsified. White cream is OK.
Step4:Pour the emulsion into the yolk. Mix it gently with the egg on one side.
Step5:Add the sifted low gluten flour. Remember to sift it. In this way, the cake base can be fine. If it is Matcha or cocoa or Monascus powder, mix it with flour and sift it.
Step6:Use the egg puff to stir in Z-shape. Do not over stir. Prevent the batter from glutening. Stir well until there is no flour. Don't stir in circles. Either from the bottom or z-stroke.
Step7:Next, pass the egg white. Remember to make sure there is no water or oil in the bowl. Add 2G lemon juice first. About 56 drops. Whisk to the big fish eye bleb and add a third of sugar.
Step8:Send the 1/3 granulated sugar to the fine foam. Send to see a shallow texture.
Step9:9. Add in the remaining sugar and continue to beat.
Step10:At this time, adjust the beater to a low speed to prevent excessive whipping. Also, frequently lift the beater to watch the status of the egg white cream. When the beater is lifted, the egg white cream has a short and straight sharp corner. The egg white cream will be whipped. Don't overkill. There will be low growth and cracking. Observe frequently.
Step11:Use a scraper to take 1 / 3 of the protein cream and add it to the yolk paste for premixing. Turn it properly. Pay attention to turning or cutting it.
Step12:Pour the pre mixed cake paste into the remaining 2 / 3 of the protein cream. Mix and cut the cake paste completely and evenly. Do not see the white protein cream.
Step13:The mixed cake paste is delicate and glossy. If it is very thin, it means that the hardness of the protein cream is not enough or it is defoaming when mixed.
Step14:Pour the mixed cake paste into the cake mold from 20cm high. This is to eliminate the big bubbles in the paste. About 70% full. The cake paste should not be too much. Otherwise, mushroom head will appear easily.
Step15:Lift up the mold and shake it gently. Make the cake surface smooth. Shake out big bubbles. Use toothpick to puncture the bubbles. Put in and lif
Step16:
Step17:
Cooking tips:1. First of all, clean all tools to ensure that there is no water or oil. 2. All materials shall be weighed in advance, otherwise it is easy to make mistakes. 3. The yolk must not be mixed in the egg white. Because there is fat in the yolk, it will emulsify with the protein, thus destroying the stability of the protein. 4. Don't beat the yolk paste excessively to avoid defoaming. 5. In order to prevent excessive egg white passing, novices should not use high-speed passing at first. They should keep observing. There are skills in making delicious dishes.
