Chinese Food
Birthday cake (8-inch Qifeng cake)
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If you don't have an electric egg beater, don't try it. I think it's exhausting to fight by hand. Qi Feng mainly relies on the protein to be sent. The protein should be fully sent. The protein basin must be free of oil and water. The yolk doesn't matter. The following are 8-inch and 6-inch cake embryo recipes.
Cooking ingredients
Cooking Steps
Step1:Put 5 yolks into a basin (separate 5 eggs with an egg separator). (actually 4 eggs are OK.) add 70g milk, (water is OK, but the milk tastes better.) 70g oil and 20g sugar (can't put them, or it's too sweet.) and mix them evenly. (if it's thin, add some flour. If it's dry, add some milk.) it doesn't need to move anything according to the gram of the square. It's just right.
Step2:Use a flour sieve Sift in 100g flour mixed with 2.5G salt (it is OK if not put). Mix evenly (no particles, or lumps and bad mouth feeling) and put aside for us
Step3:Start making protein. Use electric egg whisk to whet the egg whites to the fish eye bubble for three times. Add the thin foam to add it. When it hits the finely grit, add it (actually start to go inside together). Hit slowly until you turn the basin over, it will not fall down OK, and then the protein will start to preheat the oven. It's not good to have a bit of bending wet foaming (it's the kind of cake roll) to have this kind of rooted dry foaming.
Step4:Put half or one-third of the beaten egg cream in the beaten egg yolk batter. 8-shaped or flip like a stir fry (as long as it's not hard to draw a circle because it's afraid of defoaming
Step5:After mixing evenly, continue to mix in the remaining albumen basin, and then pour into the mold
Step6:Shake the mold before putting it into the preheated oven. Shake out the bubbles in it. (in fact, the previous steps will not produce large bubbles). Set the time according to your own oven. [the process of ripening the cake in the oven is full and then the highest (protruding the mold by 12 inches), and the highest part will taste of cake a few minutes later, Wait another 20 minutes or 15 minutes after falling back to know that never open the oven door in the middle of the process.. No need to add tin paper. Changdi ck25b, 130 ℃, 60 minutes. . bake at 150 ℃ for 60 minutes. The surface is a little hard and almost paste. Just scrape it off with a knife. Take it out after baking, shake it first, then buckle it upside down on the shelf and wait for cooling and demouldin
Step7:It really won't retract when it's done. There won't be the feeling of wet inside, and there won't be the smell of eggs. After that, I put on some cream and some almond slices. Chocolate and cream are not very goo
Step8:
Step9:
Cooking tips:The basin for beating protein must be free of oil and water. According to their own taste, too sweet to reduce sugar, afraid of fat to go to some oil. Like soft to go to powder, think of the Hokkaido Qifeng cake, that is, less powder to have that kind of taste, but there must be a bit of collapse. Finally, water to find balance. Cooking delicious skills.
