Chinese Food
Making cake in oven (Qifeng cake)
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The softest Qifeng you can't miss. It's an 8-inch formula.
Cooking ingredients
Cooking Steps
Step1:Egg cream - put 5 egg whites in a slightly larger beating plate. Beat with electric beater until blistere
Step2:Add 1/3 of fine sugar (50 grams of sugar) into the protein. Rotate the medium to high speed until the fine foam. Add 1/3 of fine sugar. Continue to low speed until it shows a texture
Step3:Finally, add the rest of the sugar. Continue beating until it is dry and foamy. That is, when lifting the eggbeater, the protein can pull out a short upright sharp corner
Step4:Yolk batter - put 5 yolks and 30 grams of sugar in another beating plate. Beat with hand beater until the yolk is lighte
Step5:Add 50ml of salad oil while stirring (corn oil can be used instead). Add 50ml of milk while stirrin
Step6:Sift in 90g of low gluten flour and mix slowly until it is smooth and fine without particles
Step7:After the yolk paste is stirred, take 1 / 3 of the protein cream and put it into the yolk paste plate. Use a rubber scraper to stir evenly; then take 1 / 3 of the protein cream and put it into the yolk paste plate. Use a rubber scraper to stir evenly
Step8:Finally, pour all the batter in the yolk paste plate into the remaining albumen cream plate. Mix well until it is smooth, fine and free of particles
Step9:Pour the batter into the 8-inch round cake mold. Tap it on the table. Shake the atmosphere out of the batter
Step10:10. Preheat the oven for 35 minutes. Put the cake in the middle and lower layers of the preheated oven. The standard mode of heating up and down is 170.40 minutes (my oven knob can display the temperature. It's electronic. The temperature is a little more accurate. Please use other ovens and pay attention to the appropriate temperature adjustment)
Step11:When the cake is baked, take it out immediately with insulating gloves. Put it on the table and crack it. Shake out big bubbles. Then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (demoulded with props)
Cooking tips:Oven - the key to the success of petrel oven - 1. The plate of egg white must be free of water and oil, and the egg yolk must not be mixed in the egg white, or it will affect the egg white; 2. The egg white must be sent to the dry state (add one or two drops of white vinegar or lemon juice when sending the egg white, which can help the egg white to be easier to pass and more stable); 3. When mixing the batter, it should be used from the bottom to the bottom Mix the batter by turning it up. Don't stir it vigorously. Avoid defoaming. 4. Don't add all the protein at one time when mixing. It's not easy to mix evenly. It's also easy to make the protein defoaming. 5. Stick the mold to bake Qifeng cake. Never use the non stick mold or apply oil on the mold. Because it's difficult for the cake to climb. It will fall out and shrink together when buckled down Qifeng's batter contains a lot of water, so it needs to be baked at low temperature for a long time. 7. The baked cake should be buckled immediately and completely cooled before demoulding. Otherwise, it will collapse easily
