Chinese Food
Different taste experience salty Qifeng cake (8 inches)
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For the first time, I developed and tried to make salty Qifeng cake. It was a success. ^_^You have to give yourself a compliment. Salty Qifeng cake completely breaks the traditional sweet Qifeng. The perfect combination of dachshund, shallot, sesame oil and salt will bring more rich taste experience. If you don't like sweetness, try this cake. It won't let you down. ^_^-
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Dice the sausages. Cut the shallots into small scallions for later use.
Step3:Prepare two oil-free, anhydrous and clean pots. Separate the egg yolk and protein.
Step4:Add 70g milk to the separated yolk. Stir well.
Step5:Add 30g corn oil and stir well.
Step6:Add 20g sesame oil and stir well.
Step7:Add 6G salt and stir well.
Step8:Sift the flour with low gluten, add it into the yolk liquid, then mix it up or cross cut it evenly until it is free of particles.
Step9:Add diced dachshund, scallion and cooked sesame respectively and stir well.
Step10: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.
Step11:Continue to use low speed. When the protein becomes thicker, add 1/3 fine sugar. Keep the speed low. Keep stirring.
Step12: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.
Step13: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.
Step14:Use a rubber scraper to put 1 / 3 protein into the yolk paste. Then quickly mix the yolk paste with the protein. (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.)
Step15:Pour the mixed batter into the mould, and shake the mould on the table for several times to produce big bubbles.
Step16:Preheat the oven at 150 ℃ for 10 minutes; bake the cake paste at 150 ℃ for 45 minutes. (the specific temperature and time should be adjusted according to your own oven temper
Step17:Take the cake out of the oven. Put the cake mold on the tabl
Step18:
Cooking tips:If you are not used to the smell of sesame oil, you can change it into corn oil. There are skills in making delicious dishes.
