Chinese Food
Qifeng cake does not shrink
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Remember when I was a child? Today, I'm going to restore this flavor. It's also the flavor of Qifeng cake. It's not easy to collapse. It's not easy to shrink. Qifeng cake is not easy to sink. This recipe uses a 6-inch mold. My homepage has a self-made low gluten flour tutorial^_ ^
Cooking ingredients
Cooking Steps
Step1:First, prepare two small bowls. Two large bowls. Two large basins. All containers are free of oil and water.
Step2:Two small bowls are respectively called 35g white sugar. It can't be soft white sugar. One big bowl weighs 80g of low gluten flour, one big bowl weighs 50g of milk, 25g of corn oil and 1g of salt. Put them together. Put the egg white in a big basin. Put the yolk in a big basin. There must be no yolk in the egg white.
Step3:Add 35g white granulated sugar to the yolk. Use the beater to beat until it is white and bulky. Remember to scrape off the white granulated sugar splashed on the side wall of the basin and beat it. At this time, there is white foam on the egg yolk. The egg on the bottom is not so golden.
Step4:The eggbeater doesn't need to brush. Stir the bowl of oil, milk and salt. You can't see the oil floating on the surface of the milk when you beat it. It's ready to mix with each other
Step5:Pour the mixture of oil, milk and salt into the yolk liquid and quickly stir until it is evenly set aside. Wash the eggbeater. Dry the water.
Step6:Preheat oven 170 ℃. 10 minute
Step7:Drop a few drops of lemon juice into the egg white. The clean eggbeater without oil, water and yolk has big bubbles. Put 35g white sugar in three times. This is the first time.
Step8:The protein becomes delicate. Add sugar for the second time.
Step9:The protein becomes very attractive. Super fine. Add the third white sugar.
Step10:Beat it to the shape of a wheat spike. Lift up the eggbeater and turn it sideways. The tip of the eggbeater has a small tip, and it becomes vertical and downward after a few seconds.
Step11:Use a scraper to stir the yolk paste slightly. Put half of the egg cream into the yolk paste. Mix well. Turn mixing is to poke the bottom of the basin with a scraper in the right hand. Draw J shape. Draw three times. Turn the basin 90 degrees clockwise in the left hand until the color is even.
Step12:Sift in 80g of low gluten flour. Mix well. Then pour in the remaining protein cream. Mix well.
Step13:Pour the egg paste into the 6-inch mold. The mold is free of oil and water. At a height of 5 cm from the table. Shake several houses. Shake out big bubbles. Preheat the oven. Bake in the middle or lower layers for 35 minutes.
Step14:Put the baking net on two bowls. Leave the middle for a simple drying net.
Step15:It's time. Take it out and shake it on the table. It's hot. Put it on the net immediatel
Step16:When the mold is not hot, it can be demoulded without retraction, collapse and waist reduction.
Step17:My dad took advantage of i
Step18:
Cooking tips:If you have any questions, please comment and ask me. There are skills in making delicious dishes.
