Chinese Food
Qifeng cake roll - hand whisking protein (super detailed process diagram)
(766299 views)
The electric eggbeater that I returned to the factory for repair hasn't come back yet. If I want to make a cake roll, I have to send the egg whites by hand. 3 egg whites. 12 minutes to standard condition. This cake roll was made for Grandpa's birthday today. Originally, I wanted to put cream on the roll. But there was no electric eggbeater. Let's go. This cake doesn't crack. Although it feels soft, it can be rolled up by hand. The taste is soft and delicate. One of the secrets is to make egg yolk paste with warm water. After cold storage, it won't feel sweet and greasy. It's well received by relatives and friends. [Changdi ckf25b oven pan]
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yolk.
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.
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 25g 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 25g white sugar at this time.
Step10:At the end of the 10th minute, the albumen cream becomes more delicate. Lift the beater's head. The albumen at the tail is in the shape of a hook.
Step11:Add 20g sugar and 1 teaspoon starch.
Step12:At the end of the 12th minute, the albumen cream becomes delicate and glossy. There are obvious lines where the beater cuts. Lift the beater's head. The albumen at the tail is in the shape of a hook. The albumen cream is between the wet foaming and the hard foaming. It is successful. To make Qifeng cake, you need to beat hard foam. To make cake roll, you don't need i
Step13:Beat the yolk with the beater for 2 minutes.
Step14:Add 45ml corn oil. Beat for 1 minute.
Step15:Stir. Pour in 45 ml of warm water slowly. [30 ml of water boiled in a water dispenser, add 15 ml of cold water to mix into warm water
Step16:Beat for one minute.
Step17:Sift in low gluten flour and beat for 2 minutes. [preheat oven at 175 degrees
Step18:The batter is very delicate.
Step19: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. [technique requirements - do not circle
Step20:Mix the albumen cream and egg yolk paste again by turning and mixing.
Step21:Pour the batter into the baking tray paved with tin paper or oil paper. Lift it up and shake it hard to make the atmosphere bubble out.
Step22:In a 175 degree oven. Bake for 18 to 20 minutes.
Step23:Take out the baked cake.
Step24:Hang it upside down on the grid to cool it.
Step25:Tear off the tinfoil.
Step26:Then put the cake back on the tin paper.
Step27:It's more convenient to use a knife to cut the traces of the net fram
Step28:
Step29:
Step30:
Step31:
Cooking tips:My Taobao store pick up fresh fruit fresh mango is on the market. The origin of mango is direct. Pick and deliver on the same day. It's fresh across the country. Three provinces in Northeast China are also free of charge. Douguo netizens have a discount when they enter the store. The address of the store is - HTTP - / / shop120403300 taobao.com/ There are skills in making delicious dishes.
