Chinese Food
Qifeng cake embryo
(164230 views)
I wrote the weight of ingredients wrong today. I'm really sorry for the trouble. I hope you can forgive me. I'll check it carefully later.
Cooking ingredients
Cooking Steps
Step1:1 part of the materials are evenly mixed. Sift in 2 (low powder). Stir with Z-shaped until there is no dry powder. Add egg yolk. Stir with Z-shaped.
Step2:Mixed egg yolk past
Step3:You can preheat the oven. 180 ℃. Egg white beat - separate the egg white and add salt. Sugar can be added three times.
Step4:Beat the egg white until it bubbles. Add the first sugar.
Step5:Only the bubbles are fine and add the second sugar.
Step6:There are lines. But they will disappear immediately. Add the last sugar.
Step7:Beaten protei
Step8:Add a third of the protein to the yolk paste. Stir well.
Step9:Stir evenly. Add half of the remaining protein. Stir. Stir evenly. Pour the mixture into the remaining protein. Stir evenly.
Step10:Pour the mixed paste into the mold, shake gently, and discharge the bubbles inside. Place in oven. 180 ℃. 30 minutes.
Step11:It's baked.
Cooking tips:1. The basin of protein must be free of water and oil, or it will affect the protein or the protein cannot be sent. 2. After baking, shake it again to reduce the collapse of cake embryo. 3. The speed of egg beater is low high low. The first low is the process of adding sugar. After the sugar is added, whisk at high speed. After the whisk is finished, beat at low speed for about 30 seconds to make the protein cream stable. 4. Qifeng cake cracking is actually very normal. Don't want to reduce the cracking temperature. 5. Don't put white vinegar, lemon juice and Tata powder in the end. In fact, it doesn't make much difference at home. There are skills in making delicious dishes.
