Chinese Food
Qifeng cake
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I watched a lot of recipes and videos. It was slightly increased or decreased according to my own oven and materials. Let's try it together.
Cooking ingredients
Cooking Steps
Step1:Add the sugar to the yolk. Use the hand beater to stir until the sugar is completely melted.
Step2:Add salad oil and milk (in fact, the peanut oil I always use. It doesn't taste too strong when baked).
Step3:In the state of mixing, make sure to mix until the oil and water are all mixed. In this way, the flour is easy to mix.
Step4:Sift in 1 / 3 low gluten flour. Mix the batter in the way of turning, mixing and pressing until there is no particle (this step is the most difficult to mix evenly, but please be patient. See this step for the details of the cake).
Step5:Sift the remaining flour into the batter twice. After each sifting, mix the batter in the way of turning, mixing and pressing (after the first mixing, the next two times of flour will be easier to mix). If you think the egg has a fishy smell, you can add a few drops of vanilla essence (if not), as shown in the picture is the yolk batter after mixing. Put it aside for standby.
Step6:Beat the protein directly to the fish eye blister with a beater at high speed (you can add a few drops of white vinegar or lemon juice into the protein to make the protein more stable. If not, you can skip it).
Step7:Sugar is added to the protein three times. Add the first (1/3) fine granulated sugar to the fish eye vesicle.
Step8:Add the sugar for the second time (1 / 3). Beat until the protein appears striation. At this time, add the sugar for the last time. In addition, if you move fast enough, you can start to preheat the oven (170 ℃. About 10 minutes. Please choose the time to preheat the oven according to your speed).
Step9:Turn to low gear and continue to play. The effect in the figure is almost eight distribution (I wanted to send a wet foaming state. I forgot to take a picture). Some prescriptions can be played to this state in fact. However, after making several discoveries, it's not easy to play the last cake.
Step10:When there are two short points, the sharp point is dry foaming (the resistance will be greater and greater during the beating process of protein. At this time, you can insert chopsticks without falling down, and the protein in the buckled basin will not flow out
Step11:Dig 1 / 3 beaten egg white into the yolk batter. Cut it vertically. Then turn the batter up from the bottom. Then cut it again. Mix it up to about eight minutes (because it's still to be mixed later. This part should reduce the time as much as possible. Never circle and stir...)
Step12:Pour the batter bac
Step13:
Step14:
Cooking tips:The details have been detailed in the steps. Here I want to talk about the material dosage and the temperature of the formula. First is the material. Actually for Qi Feng, I think it is the proportion of dry and wet materials. For example, when I made it myself, I made it strictly according to the recipe, but the finished product always slightly retracted. Later, I went to find out the reason. It was said that the proportion of wet materials was too large. So I went to weigh my eggs. Some are 50g. Some are 5556g. 4 eggs are a little less. 5 eggs are more. Later, I chose to use 4 eggs, and then less 10g oil. There is really no retraction. I have summed up several recipes. The proportion of dry and wet materials is about 1-4 (not written in other places. If not, please don't spray me with prawns. Welcome to correct.) In a word, we can adjust it properly when we do it. The second one is the heat. Many recipes on the Internet are baked at 175 ℃ for 40 minutes. But personally, I prefer to let the cake expand at low temperature and then color at high temperature. And I feel like this
