8-inch Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

8-inch Qifeng cake

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When baking Qifeng cake, pay attention to the control of the fire. My own oven. First, preheat it at 170-175 degrees. Put it into the mould and bake it for 45 minutes. The first 20 minutes are 170-175 degrees. See if Qifeng expansion has big cracks. If there is a proper temperature adjustment. 25 minutes later. Turn down 165 degrees. Watch the top of the cake. If the color is dark, the temperature is low, or cover with tin paper, my oven will last about 45 minutes.

Cooking ingredients

Cooking Steps

Step1:Put the buttermilk in a clean basin. Mix well. No oil drops can be seen after emulsification.

Step2:Add 30g sugar. Stir well. Then put in 5 yolks. Stir well each time.

Step3:Sift in the flour. Mix evenly. Move gently and quickly to mix evenly to prevent the flour from getting gluten. Then preheat the oven.

Step4:Put the egg white in a large, clean, oil-free and water-free basin. First, use the electric egg whisk to form a large bubble at low speed. Add 20g sugar. Continue to serve at medium speed. Make a fine and thick sticky. Add 20 sugar. Then continue to quickly send sugar. Until the texture is obvious. There is a short upright upright point on the egg beater.

Step5:Add one third of the protein into the yolk liquid. Mix well. Add another third of the protein. Mix well and then pour into the protein. Quickly mix well up and down.

Step6:Pour it into the mold. Shake it a few times. Shake it out with big bubbles. Put it in the oven. Adjust the temperature about 170 ℃. 45 minutes. Pay attention to the color on the surface. The expansion of the cake returns to the height of the mold mouth. Open the oven and press it gently with chopsticks. It has good resilience. It can be put out of the oven. Shake it quickly. Snap it back quickly. Cool it. Demould it.