Chinese Food
Zebra pattern Qifeng cake (8 inches)
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Zebra Qifeng cake. It's a very interesting color change. When the original and cocoa paste are overlapped so much, push it back. You're really addicted to the distinct color patterns. When you're tired of the original Qifeng cake, try this method. -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Mix cocoa powder with hot water until it is granulated.
Step3:Prepare two oil-free, anhydrous and clean pots. Separate the egg yolk and protein.
Step4:Add 30g white granulated sugar to the separated yolk and beat it evenly with an egg beater.
Step5:Add 50g of salad oil to the yolk. Continue to mix well.
Step6:Add 70g of milk to the yolk. Continue to mix well.
Step7:Mix the low gluten flour and baking powder, sift them, add them into the yolk liquid, and then mix them evenly until they are free of particles.
Step8:The most important step is to kill the protein. First add lemon juice to the protein. Set the eggbeater to low speed (the third gear I use) until the fish eye is like a bubble. Add a third of sugar.
Step9:Continue to use low speed. When the protein becomes thicker, add 1/3 fine sugar. Keep the speed low. Keep stirring.
Step10:When the protein becomes thicker and there are lines, add the last third of white sugar and continue to beat. When the beater is lifted and the protein on the beater can pull out the curved sharp corner, it means that it has reached the wet foaming.
Step11:After the wet foaming, adjust the speed of the eggbeater from the original low speed to the medium high speed. Continue to beat. Until the egg beater is lifted, there are two upright and short sharp corners on the two egg beaters. When the egg beater is shaken left and right, the small sharp corners will not bend. It means that the dry foaming has been achieved. The beating can be stopped.
Step12:Use a rubber scraper to put 1 / 3 protein into the yolk paste. Use a rubber scraper quickly, but mix the yolk paste and protein gently. Note that the technique is to scrape the bottom from the edge of the basin and turn it up. Do not circle it or it will defoaming. The technique should be quick but not rough. Mix the egg yolk paste and protein evenly quickly and lightly. Then pour all the remaining protein into the yolk paste. Mix well in the same way.
Step13:Take half of the mixed cake paste. Then pour the cocoa powder into the cake paste. Mix well.
Step14:Prepare two spoons. One scoop of plain cake paste and one scoop of cocoa cake paste. Put them in the mould one by one. Spoon by spoon. It's better to put it in the center. It will look better.
Step15:Here are two colors of cake paste. (hee hee. Ye
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Cooking tips:There are skills in making delicious dishes.
