Chinese Food
Original Qifeng cake
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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 ingredients
Cooking Steps
Step1:All raw materials are weighed and read
Step2:First, separate the yolk from the protein. The bowl of protein needs no oil or water. Mix the yolk with 25G suga
Step3:Beat with the beater until it is bulky, thick and ligh
Step4:Corn oil added in three time
Step5:Every time you add it, beat it with an egg beater until it's well mixed and then add it agai
Step6:Add milk. Stir gently and evenl
Step7:Mix low gluten flour and baking powder and sift into the yol
Step8:Turn it with a rubber scraper and mix it evenly. It will become egg yolk batter. Put the batter aside and set asid
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.
Step10:Whisk the egg whites to a dry foaming state (after lifting the beater, the egg whites pull out of the upright sharp corners
Step11:Put 1 / 3 protein in the yolk bow
Step12:Stir evenly (from the bottom up. Do not circle
Step13:Pour the batter into the remaining protein. Turn it over again to make Qifeng cake batte
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
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
Step16:Bake for 15 minute
Step17:Bake for 25 minute
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
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.
