Original Qifeng cake

low gluten flour:100g egg white:110g yolk:60g sugar:80g milk:65g vegetable oil:50g baking powder:1 teaspoon https://cp1.douguo.com/upload/caiku/6/7/3/yuan_678b5b2369407e312dcf66b23d9f4da3.jpg

Original Qifeng cake

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Original Qifeng cake

Most of the eight inch Qifeng cakes are made of five eggs. This time, the Qifeng cake is made of three eggs. It's a big egg. If it's medium size, it can use four. Because the amount of eggs is small and the puffing power of the egg white is not enough, a small spoon of baking powder is added to help the puffing. If you don't like baking powder, you can add an extra egg white. -

Cooking Steps

  1. Step1:All raw materials are weighed and read

  2. Step2:First, separate the yolk from the protein. The bowl of protein needs no oil or water. Mix the yolk with 25G suga

  3. Step3:Beat with the beater until it is bulky, thick and ligh

  4. Step4:Corn oil added in three time

  5. Step5:Every time you add it, beat it with an egg beater until it's well mixed and then add it agai

  6. Step6:Add milk. Stir gently and evenl

  7. Step7:Mix low gluten flour and baking powder and sift into the yol

  8. Step8:Turn it with a rubber scraper and mix it evenly. It will become egg yolk batter. Put the batter aside and set asid

  9. Step9:After washing and drying the eggbeater, start to beat the egg white. When the protein is sent to the fisheye bubble state, add 20g of fine sugar. Continue beating. Add the remaining 40g sugar in two parts.

  10. Step10:Whisk the egg whites to a dry foaming state (after lifting the beater, the egg whites pull out of the upright sharp corners

  11. Step11:Put 1 / 3 protein in the yolk bow

  12. Step12:Stir evenly (from the bottom up. Do not circle

  13. Step13:Pour the batter into the remaining protein. Turn it over again to make Qifeng cake batte

  14. Step14:Pour the batter into the mold. It's about 4 minutes full of the mold. Shake the mold on the table for several times. Shake out big bubble

  15. Step15:Put the cake mold into the oven with the temperature of 150 ℃ before heating up and down. Bake the second to last layer for 4550 minutes

  16. Step16:Bake for 15 minute

  17. Step17:Bake for 25 minute

  18. Step18:When the cake is baked, it comes out. Immediately pour the cake out of the oven onto the baking net until it cools down completel

  19. Step19:The cake is cooled and then demoulded. It can be used to make flower cake. It can also be cut into pieces and eaten directl

Cooking tips:1. I use the eight inch Qifeng round mold. 2. Three eggs (about 70g with shell) are enough. The amount of medium size eggs is less than 4. You can separate the egg white and yolk and weigh them. 3. There is a little crack on the top of Qifeng this time. It may be because the heating temperature is too high at the beginning. The temperature on the surface of the cake rises too fast, which causes the surface to be colored and skinned too fast. But the inside of the cake hasn't fully expanded yet. When the interior continues to expand, it will break the skinned surface and form cracks. 4. After baking, the cake can expand to 8 or 9 points of the mold. The top may be slightly higher than the mold. There are skills in making delicious dishes.

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