Chinese Food
Exquisite Qifeng cake
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Good news - the video series baking diary of Jun has been released. The first episode is Qifeng cake. All Qifeng recipes will be played in association. Click play video in the lower right corner of the main picture. When I wrote the Qifeng cake strategy in 2008, I never thought that article would become the most popular one in my blog. Everyone's love for Qifeng cake is far beyond my imagination. Of course, there are many people who do it. There are many people who meet with problems. Besides, Qifeng has a great reputation in the Jianghu that you have to go crazy seven times to make it successful. So, all kinds of questions about production come one after another. Up to now, I've combed all these problems. At the same time, I'd like to introduce a relatively easier way to succeed. There are so many recipes for Qifeng cake. Their production processes are different. For example, some of them are straight
Cooking ingredients
Cooking Steps
Step1:First, separate the yolk and protein of the egg. The bowl of protein needs no oil or water. Mix the yolk with the sugar and beat with the beater until it is bulky, thick and light in color.
Step2:Add corn oil (or flavorless vegetable oil such as sunflower seed oil) three times. Beat each time you add it with an egg beater until it is well mixed and then add another time.
Step3:Add milk. Stir gently.
Step4:Mix low gluten flour and baking powder and sift into the yolk.
Step5:Turn it with a rubber scraper and mix it evenly. It will become egg yolk batter. Put the batter aside and set aside.
Step6:After washing and drying the eggbeater, start to beat the egg white. When the protein is sent to the fisheye, add 1 / 3 sugar. Continue beating. Add the remaining sugar in two parts.
Step7:Whisk the protein to a dry foaming state (after lifting the eggbeater, the protein pulls out the upright sharp corner).
Step8:Put 1 / 3 protein in the yolk bowl.
Step9:Stir evenly (from the bottom up. Do not circle).
Step10:Pour the batter into the remaining protein.
Step11:Mix well again to make Qifeng cake batter.
Step12:Pour the batter into the mold. It's about 4 minutes full of the mold. Shake the mold on the table for a few times. Shake out big bubbles.
Step13:Put the cake mold in the oven with the temperature of 150 ℃ before heating up and down. Bake for 4550 minutes. (use Changdi version 3.5 household electric oven cktf32gs
Step14:See the picture below for the baking state of Qifeng cake in the ove
Step15:When the cake is baked, it comes out. After baking, the cake can expand to 8 or 9 points of the mold. The top may be slightly higher than the mol
Step16:Pour the cake out of the oven onto the baking net immediately until it cools completely.
Step17:The cake is cooled and then demoulded. It can be used to make flower cake. It can also be cut into pieces and eaten directly.
Step18:Write production step
Cooking tips:Why does q-qifeng cake crack when baking? A-has several possibilities. One possibility is that the baking temperature is too high. The temperature on the surface of the cake rises too fast, which causes the surface to be colored and skinned too fast. However, the inside of the cake has not fully expanded yet. When the interior continues to expand, it will break the skinned surface and form cracks. Please lower the oven temperature and try again. The second possibility is that the proportion of wet materials in the formula is too heavy. In general, it is necessary to reduce the proportion of wet materials in the formula, such as eggs or milk, or add a little flour. The third possibility is to pour too much batter into the mold. The batter will continue to expand when it is full of the mold, and finally split from the top. In this case, the cracked batter will be accompanied by a high mushroom top. Reduce the batter a little. Generally, the batter quantity of an 8-inch round mold is about 500g. Of course, this is not a strict standard. Because the batter expansion force of different recipes is different
