Chinese Food
6-inch Qifeng cake
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For the first time, it was made with a cake mold. In the past, it used to use the liner of an electric rice cooker. I always thought that my cake didn't climb high enough. It turned out that the liner was too big and the material was too little_ ∩)O~
Cooking ingredients
Cooking Steps
Step1:Prepare the material, sift the flour, separate the albumen and yolk (note that the basin containing the albumen must be free of oil and water, and there must be no yolk inside
Step2:Beat the protein to a white fisheye bubble. Add 1 / 3 sugar (18G), continue to beat until it is thick, then add 18G sugar. Beat until it is sharp. Add the last 18G sugar and 1g salt. Beat to dry foaming. Refrigerate.
Step3:Add 18G sugar to the 3 yolks. Use the beater to break them up. Don't beat them.
Step4:Add 25ml of oil and 25ml of milk to the egg yolk. Mix well. Then add the sifted flour. Use a rubber scraper to gently turn over the mixture. Do not over mix. Prevent the band from rising.
Step5:Add 1 / 3 protein to the egg yolk paste. Turn it up from the bottom. Don't circle it. Evenly pour the egg yolk paste into the bowl full of protein. Mix well.
Step6:Pour in the mold. Smooth it. Hold the mold with both hands and shake it on the table twice to remove the big bubbles. Put it in the preheated oven. 150 ℃. 40 minutes (Changdi oven crdf25
Cooking tips:I don't like children's shoes that are too sweet. It's OK to put less sugar in them. There are skills in making delicious dishes.
