Chinese Food
Qifeng cake - hand-made egg white (more details)
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Can we make Qifeng cake without electric eggbeater? Of course Before I bought the eggbeater, I used to send egg whites by hand Just now my electric eggbeater is broken. It's back to the factory for maintenance. It's the only way to make a cake is to send the egg whites by hand. Let's look down. Here's how to get rid of the egg white in 12 minutes. [Changdi ckf25b oven six inch formula]
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yolk. Beat the egg white first. Put the yolk in the refrigerator and refrigerate. [I built a QQ group-234385877. I uploaded some Qifeng cake e-books that I thought were useful. They are very helpful for novices. If you have any questions, you can ask me directly in the group.
Step2:In the whole process, use the eggbeater to beat the egg white in the way of drawing W shape. While beating, rotate the eggbeater. Use skillful force instead of brute force. You can pass the egg white and watch TV or computer at the same time, which makes you feel that time flies fast. I put the egg beater between my legs. I watched the video while watching the compute
Step3:At the end of the second minute. Big bubbles appear in the egg white.
Step4:At the end of the third minute, the bubbles become smaller and denser.
Step5:At the end of the fourth minute, the bubbles become more delicate and larger.
Step6:Fifth minutes. The bubbles are dense. They become rough foam.
Step7:Add 15g white sugar at this time.
Step8:At the end of the seventh minute, the albumen cream becomes relatively delicate. Lift up the egg beater. The albumen at the tail is in the shape of a hook.
Step9:Add 15g white sugar at this time.
Step10:At the end of the eighth minute, the cream became more delicate. Clear lines began to appear at the place where the beater crossed. Lift the beater's head. The protein at the tail was in the shape of a hook.
Step11:Add 15g white sugar at this time.
Step12:At the end of the 10th minute, the albumen cream becomes very delicate. Lift the egg beater. The peak of the tail stands upright.
Step13:Now add 1 teaspoon starch.
Step14:At the end of the 12th minute, the albumen cream becomes very delicate. Use the eggbeater to draw a W shaped track. You can obviously feel the resistance. The lines of the crossed areas are clear.
Step15:At this time, the peak of the tail is short and erect, reaching the stage of hard foaming, and the success is achieved.
Step16:Even if the protein is turned upside down, it will not flow out. After a period of time, the protein cream will not defoamer. The volume will not change.
Step17:Beat the yolk with the beater for 2 minutes.
Step18:Add 30ml of water. 30ml of corn oil. Stir for 2 minutes. [now the oven begins to warm up at 150 degrees
Step19:Sift in low gluten flour and beat for 2 minutes.
Step20:Take one third of the albumen paste and pour it into the yolk paste. Mix it evenly by turning it over. Then pour it back into the albumen paste. [skill requirement
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Cooking tips:1. The baking power and time should be adjusted according to the situation of your oven. Try it once. You will have experience the second time. 2. May start to practice hand-made protein. Time will be longer. After proficiency, efficiency will be improved. There are skills in making delicious dishes.
