Chinese Food
8-inch Qifeng cake (perfect after many improvements)
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Bake Xiaobai. I used to make cakes with electric rice cooker for many times. For the first time, there was a cake sample (maybe it was measured strictly according to the recipe at that time, and then it was added). Later, it was always very high and the lid of the pot was shrunk. Later, I bought an oven. I feel very good after I made it with the oven. But I found that the successful Qifeng cake is very elastic and resilient after watching other people's videos. But although my cake is tangible, it rebounds slowly and won't rebound completely. Finally, I believe it's mad cake. So I've tried many times. I found many reasons online. First of all, I'm sure that there is no problem with the formula. It's mainly the technique and baking temperature. Each oven has a different temper. I have to find out for myself. Finally, I can bake a beautiful and fluffy Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:First, I'd like to have a family portrait. Because the eggs I bought are too big. I used four. I also used six small eggs. There is no substitute for corn oil (I haven't made corn oil).
Step2:Separation of yolk and egg white. The basin must be free of water and oil. I like to refrigerate the egg white when making the yolk paste. Stabilize the protein.
Step3:Stir the yolk evenly. Pour in the cooking oil. Stir evenly.
Step4:Then add the milk. Stir well. Emulsify.
Step5:Sift the flour into the yolk liquid. Use the method of & quot; C & quot; or Z & quot; to mix until the yolk paste is even and free of particles. Do not over mix it to prevent the flour from glutening.
Step6:Add a few drops of lemon juice to the egg white. Remove the fishy smell of the egg white. You can do without it. Use electric beater to whisk egg white to fisheye shape at high speed. Add one third of the room. At the same time, preheat the oven. Upper 120 degrees. Lower 135 degrees.
Step7:Continue to whisk at a high speed. The egg white is in the shape of a fine bubble. Then add a third of sugar to whisk until the egg white becomes larger and the bubble is finer. Add the last third of sugar. Play until the egg white has lines. After lifting, there can be small sharp corners (the protein sharp corners are long and curved with wet foam. Still need to continue to whisk until the hard hair bubbles. The protein lines are very clear. The mixing resistance is obvious. The protein tip is short and straight
Step8:Take one third of the protein and add it to the yolk paste. Stir it up and down. Never circle it to prevent the protein from defoaming. After mixing evenly, take one third and mix evenly, then add the last third and mix evenly. Because my albumen basin is not big enough, I added it to the egg yolk paste in several times. I didn't mix the egg yolk paste into the albumen as I did on the Internet. The effect is the sam
Step9:Mix the batter evenly and pour it into the mold slowly from 20cm height. Disperse the bubbles in the batter. Shake it gently from top to bottom for a few times. Shake off the big bubbles in the batter. But do not shake it hard to prevent bubbles from entering from the bottom. Then put it in the second to last layer of the oven. Use the baking pan below without baking mesh (reduce the heating speed of the lower layer). The upper layer is 105 degrees, the lower layer is 135 degrees. Bake for 80 minutes. The cake has a long and falling process. Never open the oven in the process, or the cake will shrink easily. After the cake is removed, if you can still liste
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Cooking tips:There are skills in making delicious dishes.
