Chinese Food
Cacao Qifeng
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This is the Qifeng cake I made for myself on my birthday. There is no cream at home, so there is no mounting. It's more delicious to eat directly. I always think the cream god horse is too greasy to like it. But my daughter likes the cream on the cake. The children are likely to like those sweet things. I'll try to make the mounting cake after losing some cream some other day.
Cooking ingredients
Cooking Steps
Step1:Ingredients: 5 eggs, milk, low powder, cocoa powder, sugar, oi
Step2:Egg white and yolk separated into oil-free and water-free container
Step3:Add 1G salt to the egg whit
Step4:Add 40g white sugar in three times. Beat with the eggbeater until it shows a short, upright and sharp angle of rigid foaming state
Step5:Milk, oil and 20g sugar in the yol
Step6:Beat well with the eggbeate
Step7:Sift the mixed low powder and cocoa powder into the yol
Step8:Mix evenly with scrape
Step9:Take one-third of the albumen paste and pour it into the yolk paste and mix wel
Step10:Then pour it into the rest of the Mustar
Step11:Continue mixing evenl
Step12:Pour into the eight inch cake mold. Shake out the bubbles. Put into the preheated oven. Bake at 150 ℃ for 45 minutes
Step13:Take out the back buckl
Step14:Release after coolin
Cooking tips:1. When the egg white and yolk are separated, they must be free of oil and water. Otherwise, it will affect the protein processing. 2. Making Qifeng cake. The protein processing is very important. It must be sent to the sharp corner of the protein surface, which is short and upright. 3. Baking slowly at low temperature. It can be adjusted according to the temperature of your own oven. Insert the toothpick into the cake. After taking out, it means that you are ripe without the cake paste. There are skills in making delicious dishes.
