Chinese Food
Qifeng cake
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I used to make Qifeng according to the original recipe. Later, I made a lot of it. Although it was not very successful, I began to change the recipe myself. Ha ha. Now it's very simple to make Qifeng, and it saves so many bowls to brush. Two things can be done.
Cooking ingredients
Cooking Steps
Step1:Prepare two large bowls without water and oil. I divide the eggs by hand. Divide the egg yolk into two bowls. This is the egg yolk bowl. Weigh the water and oil directly into the egg yolk bow
Step2:Beat the protein to hard foam first. Standb
Step3:Then use this beater to beat the yolk directly. It doesn't matter if you don't wash the beater. Mix the water and oil evenly. Sift in the low powder. First mix the powder wet (to prevent powder splashing). Then open the beater to mix evenly
Step4:Use a scraper to put half of the egg white into the yolk paste. Mix it evenly by turning. Don't be too careful. The egg white won't be easy to defoaming. Then return the yolk paste to the egg white. Mix evenly
Step5:Put it into the mold. Shake out big bubbles on the table. Put it into the preheated oven. I'm ACA's. The temperature is very high. So far I haven't got the temperature of it. Today's setting is 140 degrees. 60 minutes. After coloring, cover the tin paper. As a result, the two sides and the bottom are still on fire. Try to lower it next time
Step6:Shake twice after leaving the pot. Buckle it upside down on the cool net. Do not buckle it upside down on the airtight container. Take off the film after coolin
Cooking tips:1. Weigh the water and oil first. Put them together. Beat the yolk directly into the egg when you divide the eggs. The egg beater after beating the egg white will beat the yolk paste directly. It doesn't matter if there is no milk in this formula. The water taste is the same. There are skills for making delicious dishes.
