Chinese Food
Original Qifeng cake
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* Qifeng cake doesn't need to add baking powder. As long as your egg white is passed, there is no gluten in the yolk paste, and there is no defoaming in the mixing method, you can make it. *This recipe takes 30L home oven as an example to set the temperature and time. If it's a small oven, try to reduce the temperature and time yourself. *If there is no special instruction for all baking recipes, they are all baked together on the fire. *This is the dosage of 8 inches. If it's 6 inches, halve it or use the proportion of 2 eggs to calculate other portions. Please multiply 10 inches by 2
Cooking ingredients
Cooking Steps
Step1:First, prepare two clean, oil-free and water-free dry pots. The basin for protein beating must be clean, oil-free and water-free. If the protein is mixed with other liquids, including egg yolk, then the whole protein cannot be eliminated.
Step2:The weight of an ordinary qifengfang egg is calculated by its head. It usually uses a large egg of about 65g. If it is a small egg, it may fail because of the different proportion of the egg liquid.
Step3:Egg yolk breakin
Step4:Weigh in the corn oil. Be sure to pour it slowly, so as not to overdo it. If you really have no bottom, pour it into a small bowl and scoop it slowly, so as not to overdo i
Step5:Weigh in mil
Step6:Add sugar and salt. Stir well by han
Step7:Sift in low powde
Step8:Mix the Z-shape by hand. Set aside. Preheat the oven at this time. 150 degree
Step9:Use the electric egg beater to beat the egg whites. You can drop a few drops of lemon juice or white vinegar to neutralize the alkalinity of the egg whites. It's good for killing. Other liquids are not allowed. Tata powder has also been added. It is also used to stabilize the protei
Step10:Add the first sugar when you have blisters. About 1 /
Step11:When the protein starts to be delicate, add the second sugar. It's also 1 / 3 of the total amount
Step12:The protein starts to have a crook. It's very delicate. It's close to wet foaming. Add the last sugar. Continue beating.
Step13:When beating the egg whites, you need to turn the bowl to beat the egg beater. At last, you obviously feel resistance. You can pick it up from time to time to judge the state. Beat up the protein. Slowly lift up the egg beater from the bottom of the basin. The protein on the head becomes a small peak. Shake slightly without topplin
Step14:Take 1 / 3 of the protein into the egg yolk paste. Because the density of the two is different, you need to mix them in several times. The mixing method should be the same as that of stir fry. Copy the bottom, scrape the edge and sti
Step15:Add 1 / 3 protein to the egg yolk paste. After mixing, pour the batter in the egg yolk paste basin into the egg yolk paste basin. Copy the bottom and mix. In such a pouring process, all batters can be fully stirred to avoid sinking.
Step16:Pour the batter into the 8-inch mold. Lift the mold a little. It's about 2cm away from the desktop. Shake it horizontally and vertically. Shake out the big bubbles. Bake in ove
Step17:In the oven. Bake for 60 minutes at 150 degree
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