Chinese Food
8 Spinach Qifeng
(162959 views)
Spring is full of vitality. So Qifeng cake we have to make has the appearance of rising air. Then Qifeng cake believes that everyone will encounter some problems in the production process. So the common problem is no more than 1-collapse 2-waist collapse 3-cracking. First of all, from the first question, collapse-1 is not completely baked (how to identify whether it is ripe or not - when the baking is over, insert Qi with toothpick Wind. Sticky means not ripe. Smooth and not sticky means ripe). 2. Too much water and oil in the formula (don't use the formula randomly) and mix it strictly according to the proportion. 3. When baking, always open the oven door (sudden temperature drop will increase the failure rate). When demoulding, Qifeng is not completely cool. 2. Do not use the non stick grinder. 3. The egg yolk flour paste must be stirred in strict accordance with the word Z. Do not circle or for too long. Cracking - cracking problems are among the most common. Due to the high
Cooking ingredients
Cooking Steps
Step1:All the ingredients are read
Step2:Prepare a large bowl without oil and water and pour in spinach juice A kind of Stir corn oil in a hand beater until spinach juice and oil mix.
Step3:Sift in the low collar flour. Stir in the Z-shape until the flour is even and free of particles ( Z mixing to avoid the gluten of flour
Step4:Then add the yolk Z and stir until it is even. The batter has fluidity
Step5:Squeeze a few drops of lemon juice into the egg white (deodorization) and add half of sugar into the eggbeater until the egg white is at its maximum.
Step6:The bubble is added and the remaining half of the sugar is continued to start
Step7:When the egg white is hit, it has a sharp angle. The scraper can stand in the middle
Step8:Preheat the oven ahead of time to 145 degree
Step9:Dig out 3 / 1 of the beaten egg white and pour it into the batter. Stir it up and down until it's well mixed (don't turn it around to make the egg white effervesce easily
Step10:Add all remaining protein and stir until unifor
Step11:Pour in 8-inch Qifeng abrasives. Shake twice on the table top to row bubble
Step12:Put it in the oven and bake it for 145 degrees an hour
Step13:Two more shakes after baking, two drops from height to help cool the hea
Step14:Then buckle it backward until it is completely cool and thoroughly demoulde
Step15:After cooling, the blade gently blows the bottom and reversely buckles to release the mold. After demoulding, you can get a perfect Qi wind. The Green Qi wind is very fresh
Step16:Another close-u
Cooking tips:The secret of success in any kind of food is to be careful. Be patient and do well in every step of the finished product so as not to be disappointed. There are skills in making delicious food.
