Chinese Food
Qifeng cake recipe is a must for novices
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To make Qifeng, you need to prepare a tool - an oven, an egg beater, two egg bowls, a silica gel scraper, a sifter, a special electronic scale for baking, 8-inch cake mould, small dishes, etc. -
Cooking ingredients
Cooking Steps
Step1:Weigh the materials - 100g of low gluten flour, 35g of sugar powder (egg yolk), 40g of sugar powder (protein), 40g of corn oil and 60g of milk. ( A kind of -All bowls must be free of oil and water before use
Step2:Eggs should be about 65g. Fresh eggs. Separate the yolk from the egg white（ A kind of Remember - I only use five yolks.) The bowl must be free of oil and water.
Step3:Six egg whites were used. ( A kind of Caution - make sure there is no yolk in the egg white. Bowl must be free of oil and water
Step4:Break up the egg yolk. Add corn oil in 3 times. Make sure that there is no sign of oil bloom on the surface of the mixture completely. A kind of -It is divided into three times, light and quick, and one technique.
Step5:Add milk, 35g sugar powder (sugar powder must be screened) A kind of The technique is to write one. The light technique is integrated to Kwai.
Step6:Add 100g of low gluten flour. A kind of The powder must be sifted in. The technique is light and the one character technique is unifor
Step7:Cut and mix until there is no granular flow. (the yolk part is finished. The beater should be washed and wiped dry.
Step8:Add 3 drops of white vinegar to the protein. Beat with the egg beater until the big bubble. Add 1 / 3 sugar powder of 40g（ A kind of It takes about 10 seconds for the beate
Step9:Egg whisk from low to high grade. Until the bubbles start to be fine. Add second sugar powder (sugar powder sifter) to beat the egg maker and draw the circle next to the basin. Egg beater takes about 30 second
Step10:Beat the egg white until there is a grain. Lift up the egg beater protein hook. Add the remaining third of sugar powder. The eggbeater takes about a minut
Step11:The eggbeater is from low-grade to high-grade. You should take out the eggbeater from time to time to see if the protein is successful. A kind of My feeling is that the egg white lines are clear, the whole egg white is tossed like cream, and the egg beater is pulled straight and straight, and the egg white is short and straight. The eggbeater takes about 1 minute and 30 seconds.
Step12:Insert the egg white with a scraper. Preheat the oven for 10 minutes. I'm Jiuyang oven 32L. The upper tube is 130 degrees and the lower tube is 120 degrees.
Step13:Take a third of the protein. Add it to the yolk paste.
Step14:A kind of -Don't circle. The technique is to pull up from the bottom. It's the feeling of throwing up the whole cake paste. Large pieces of protein can be cut with a scraper and then continue to pul
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Cooking tips:It's better to keep the eggs fresh in the refrigerator. It's easy to pass them. It's an 8-inch cake recipe. There are skills in making delicious dishes.
