Qifeng cake 6 inches recipe-Chinese Food-best chinese food recipes-cooking food

Step2:Milk, corn oil, salt. Fully mix to emulsify. The good state of emulsification is that there is no oil flower on the surface. It is smooth and delicate.

Step3:Sift in the low gluten flour and stir in the Z-shape.

Step4:Add in the yolk. Keep mixing. 6 inches is 2 eggs. 8 inches is 4 eggs. (the so-called z-word technique. The mixed yolk paste is fine and smooth. It has fluidity.)

Step5:Add lemon juice or white vinegar to the egg white. Add all the disposable sugar. Start the egg beater. Beat the egg white in a high-speed circle.

Step6:When the surface texture is clear, the egg beater will show a big hook when it is lifted. This state is called wet foaming partial hard state.

Step7:Turn to low speed. Adjust the protein cream. Make the protein cream more delicate. The lines are more clear and delicate. Lift the egg beater and set up a small sharp corner. It shows that it is perfect.

Step8:This kind of protein cream is delicate and smooth. It's in good condition. It's perfect.

Step9:First, add 1 / 3 of the protein cream into the yolk paste. Stir well. Remember. It's a toss...

Step10:Then pour all the yolk paste into the protein cream at one time. Mix well.

Step11:Pour it into the prepared mould. Drop the mould with egg yolk paste from 3-5cm high. Shake gently for 2-3 times. Shake off the big bubbles. Send it to the middle and lower layers of the preheated oven.

Step12:Heat the oven at 150 ° C. lower the oven at 150 ° C. Six inches is about 50 minutes. Eight inches is about 60 minutes. Pay attention. Everyone's oven temperature is different. Please adjust according to your own oven temperature. Baking temperature is for reference only. Please observe the first time.

Step13:Come out of the furnace and drop the mould from a height of about 15 cm. Shake out the hot air, turn it upside down and cool it.

Cooking tips:Eggs should be refrigerated for more than 4 hours... There is no water or oil in the eggbeater... The oven must be preheated in advance... Do not use non stick mold... After finishing Qifeng, there will be problems. There are many reasons. Do more to master the first. Retract 1. There is oil stain on the inner wall of the grinding tool before use. 2. The yolk paste is not stirred evenly. 3. The batter is stirred to make gluten. 4. The albumen is not beaten enough. 5. The baking time is short. It is not fully baked. Second, sunken 1. The bottom fire is too high. 2. When the temperature is adjusted accurately, the paste is placed too close to a tube of fire (my oven has only three layers. Because the top is close to the upper heating tube, so I put it on the bottom layer). Third, the sunken 1 is used to stir the batter to produce gluten. Second, the gluten is removed before it is completely cold. Fourth, the height of the egg is not enough for one minute. Second, the albumen is not completely separated (the albumen is clean). Second, the albumen is seriously defoaming (pay attention to the technique. Don't make circles Don't stir it too much) 3. There's a lot of water in the yolk paste