Chinese Food
Qifeng cake - 6 inches
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Qifeng or mad? Ha ha As long as you master the important points, don't worry about being mad. This formula is my most commonly used formula, which is 6-inch quantity 8-inch = this formula * 210-inch = 8-inch quantity + 6-inch quantity. There is no specific amount of yolk in the formula, that is, the remaining yolk of the egg white. The amount of the egg white in the formula is generally 2 slightly larger eggs. Qifeng needs to pay attention to - 1. Fully emulsify the batter. 2. Avoid over mixing the batter to produce gluten. 3. Moderately whisk the egg white. 4. Quickly after mixing Speed mixing. Prevent protein defoaming. 5. Baking temperature is moderate. Do not open the oven during this period. 6. Do not demould when it is hot. The following are the possible problems of Qifeng. You can compare and find your own reasons. If you can't solve them, you can leave a message to me. Here I wish you all a successful waist collapse. 1. Demould without cooling. 2. Stir the batter to make gluten (even if it's airing
Cooking ingredients
Cooking Steps
Step1:Flour and baking powder (no need) are sifted ahead of time to prepare water, oil and sugar (28g) and put them into the same basin. If you want to use milk, you can change the water into 40g milk oil. You can use corn oil, sunflower seed oil, etc. without strong tast
Step2:Mix water, oil and sugar evenly. Fully emulsif
Step3:Add sifted flou
Step4:Mix left and right or up and down. Avoid rotating as much as possible. Mix until it is even, fine and smooth. Do not over mix to prevent the tendon from coming out
Step5:Fill up the egg white you need. Put the yolk in the batter bowl. In this step, you can open the oven and preheat it in advance
Step6:Mix the batter and yolk. Mix well
Step7:Put sugar (33g) in the egg white bowl and lemon juice. Many recipes are divided into several times. I'm a simple and rough one. I've been adding sugar at one time for many years. I don't think it's any different (*^__ ^*
Step8:Slow down sugar firs
Step9:The first time you do it, you can often take it up and observe its state to prevent it from being hit
Step10:When lifting the beater, you can turn the bowl upside down to try to keep the egg white from flowing and falling (pay attention to the excessive egg white that will not fall back, so be sure to observe the state. Don't just stare at a standard). The egg white is very delicate and glossy. We must pay attention to the observation of this process, especially the parents who beat the egg white for the first tim
Step11:Add the beaten egg white into the yolk paste at one time. This is a 6-inch formula with a small amount. It can be added at one time. If you do a lot of it, remember to add it in several times
Step12:While rotating the basin, make a copy of the bottom and mix it. In this step, you need to quickly mix it (stir fry the vegetables. HMM. just mix it like this
Step13:Stir until well mixed. Do not overdo it. Long time operation of the protein will defoamin
Step14:Pour into mol
Step15:Lift it up by hand and shake it gently. Shake out the big bubbles and put them in the oven
Step16:The baking time is about 3035 minutes. Do not open the oven door before baking... Baking temperature and time need to be adjusted according to the actual situation of your own ove
Step17:Bake and tak
Cooking tips:There are skills in making delicious dishes.
