Chinese Food
Qifeng cake -- a soft cake that never fails to you
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Cooking ingredients
Cooking Steps
Step1:Put 10 grams of sugar in the yolk, mix it with the yolk, then put another 10 grams into the yolk and stir until the sugar melts. At this time, the yolk color will be lighter and the volume will be slightly large
Step2:Then pour in 40 ml of oil and stir well
Step3:Pour in the milk and stir well again
Step4:Sift the flour again and put it into the yolk paste. Then put the yolk paste aside and start to make protein
Step5:When making, squeeze out a few drops of lemon juice into the protein. Beat the protein to the foaming state of the fish eye with the electric egg beater and put one third of the fine sugar for the first time
Step6:The protein can show lines. It will not disappear. Put in sugar for the second time
Step7:After the eggbeater pulls out the protein, a small drum can appear. But the small sharp corner of the protein does not appear. Put in the third fine sugar. In this step, put in the salt. Finally, beat to the sharp corner bending state. At this time, the oven is preheated 150 degrees
Step8:Take part of the egg white and put it into the yolk paste. Mix the egg white and the yolk paste from bottom to top. Be careful not to defoamer.
Step9:After mixing, put the mixed batter into the albumen batter and mix it with the albumen batter from bottom to top
Step10:Mix the batter and pour it into the mold. Then knock out the air inside the batter. Put it into the middle and lower layers of the oven. Heat it up for 100 degrees and heat it down for 150 degrees. Bake it for an hour and 10 minutes. Take it out after baking. Turn the cake upside down on the baking net to cool it and demould it.
Cooking tips:1. It's said Qifeng is hard to make. I really want to admit that when I first made the cake, it cracked badly. The whole mold was almost cracked. I've seen everyone's comments on the Internet. Some people say that slight cracking is normal. But this is not slight cracking. So I gave up my blog that time. The second time I changed the recipe of a big blogger on the Internet. I found that the cake I made was more than soft. But only Can see. It's all over. The original Gao Gao cake is small. So I failed twice. I have no patience to do it again. Until recently, I was interested in continuing to challenge. This time, I consulted some bloggers in advance. I learned from everyone's experience. The Qi Feng I made is still able to take it out. I also welcome experienced bloggers to give me some advice. 2. Summing up my previous lessons, I found that the baking temperature really can't be too high. The first two times, I found that the cake began to crack in 10 minutes after baking according to the prescriptions of others. My experience is to lower the oven temperature. The best 10
