Chinese Food
Cream cake
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I made bread a few days ago. I opened a big bottle of cream. It's too much. It's a waste. It is a good choice to make light cream Qifeng cake. It also solves the breakfast tomorrow. The recipe for this cake is six inches. -
Cooking ingredients
Cooking Steps
Step1:Prepare ingredients - 160g light cream, 60g low gluten powder, 4 eggs, a few drops of lemon juice, 45g white sugar.
Step2:Separate the yolk from the egg white. Make sure the bowl is clean and free of water and oil.
Step3:Beat up the yolk. Pour in the cream and mix well.
Step4:Sift in the flour with low gluten. Mix well until there is no grain.
Step5:Then sift through it with a fine mesh. It will be more delicate.
Step6:Drop a few drops of lemon juice into the egg white. Beat with the beater at low speed until there are thick bubbles. Then add white granulated sugar in three times and beat until dry foaming.
Step7:The egg white cream is added into the yolk paste in three times and stirred evenly. Mix in Z-shape evenly. Or mix up and down evenly.
Step8:The mixed cake paste is very delicate. Pour it into the mold and shake out bubbles. I used a cake mold with a non stick bottom, so I wrapped the tin paper to prevent leakage.
Step9:Preheat the oven, bake for 40 minutes at 140 ℃ in the upper and lower tubes, and then bake for 25 minutes at 150 ℃. The temperature of our oven is a little bit high, so the temperature is adjusted low. Please adjust the temperature and time according to the situation of our oven. Use a toothpick. No mucus. After baking, shake the Qifeng cake lightly. Then turn it upside down and let it cool.
Step10:Put it on a cold plate.
Step11:It's very soft and delicate.
Cooking tips:1. The bowl of egg white must be free of water and oil. 2. No lemon juice can be replaced with white vinegar. 3. The oven temperature of different brands is different. The baking temperature and time are adjusted according to the situation of the oven. There are skills in making delicious dishes.
