Chinese Food
Qifeng cake
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It's used for ancestor worship in Qingming. It's been more than a year. I haven't made this cake in two years.
Cooking ingredients
Cooking Steps
Step1:4 yolks. Mix sugar evenl
Step2:Add corn oil. Mix well with wate
Step3:Low powder sifting i
Step4:Stir evenly until there is no particl
Step5:Add the right amount of white sugar for the first time (try to keep the same amount every time
Step6:Beat to mousse. Add half suga
Step7:Third, add suga
Step8:Add the rest of the suga
Step9:Sent to a small sharp corne
Step10:Add some protein cream and stir evenl
Step11:Add all protein crea
Step12:Stir evenly by cutting and mixing metho
Step13:Pour in the 7 Chifeng cake mold.
Step14:About 150 ℃ ~ 170 ℃ for 40 minutes. Cooling and demoulding with back button.
Step15:Tangen
Cooking tips:The temperature depends on the personal oven. The temperature of my 100 ℃ oven is about 150 ℃. The temperature of the household oven will keep rising for a long time. Forget to say. 4 medium eggs. The egg white weighs about 110g-130g and can be full mold. 7 inches. Protein should be refrigerated overnight. It's better to take out the eggs in the refrigerator in summer. It's not so easy to separate yolk protein. There are skills in making delicious dishes.
