Chinese Food
6-inch Qifeng cake
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To make Qifeng cake, it's very important to mix the yolk paste and the egg white. As long as the egg white is hard to foam, you don't need to worry about defoaming. Sometimes the more you worry about defoaming, the more defoaming, the more defoaming. Mix it evenly in the shortest time. Just do it several times. It's easy.
Cooking ingredients
Cooking Steps
Step1:Separate the egg whit
Step2:Milk and salad oil mix. Mix wel
Step3:Sift the flour and mix wel
Step4:Add the batter to the yolks one by one, and mix well. Then the batter is finished
Step5:When the protein is beaten to a large foamy shape, add 1/3 fine sugar. Begin to preheat the oven up and down 170 degrees
Step6:When adding to the more delicate bubbles, add 1/3 fine sugar
Step7:Hit a bubble that can appear on the grain. Or mention the egg whisk. When the protein tip is bent, add the remaining three points of this fine sugar
Step8:Until the protein is sent to the rigid foam. That is. Mention the egg whisk. Stir up the protein. The sharp corners will not bend.
Step9:Use the hand beater to take the fist sized protein and add it to the yolk paste. Mix evenly by cutting and mixin
Step10:Then cut half of the egg white into the egg yolk batter. Turn it over from the bottom of the bowl with a scraper. Mix it by cutting and turning
Step11:Pour the mixed batter back into the remaining third of the protei
Step12:Quick cutting and mixin
Step13:Pour the mixed cake paste into the mold. Smooth it. Hold the mold by hand and shake it twice on the table. Shake the air inside
Step14:In the oven. 170 degrees. About 35 minutes. Take the baked cake out of the oven. Immediately pour it on the cooling rack until it cools dow
Step15:
Cooking tips:1. After the cake is baked, put it down 6cm in half air. Drop the cake mold a few times to make the cake not easy to retract. Then put it back on the baking net immediately. Cool it before demoulding. This way, the cake is not easy to retract. There are skills in making delicious dishes.
