8-inch Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

8-inch Qifeng cake

(81647 views)

I've tried many recipes. It's really mad at Qi = Qifeng. I used a 30 liter 3-layer Changdi oven. I feel that the temperature of Changdi's oven is too high. I've tried to put it on the lower layer before, but the bottom is a little concave. I've also tried to put it on the middle layer. But the surface is concave and cracked. So I think it's really difficult for me to make 8-inch Qifeng in a 30 liter oven. So I put it on the lowest layer anyway. -

Cooking ingredients

for sugar protein:55g

Cooking Steps

Step1:Protein yolk separation. The basin of protein must be clean, oil-free and water-fre

Step2:Add 35g sugar and salad oil to the egg yolk and mix well before adding mil

Step3:Sift in low gluten flour and stir in a crisscross pattern. Do not stir in circles to avoid gluten

Step4:Add a few drops of sugar for vinegar and protein into the protein. Add it in three times (add one third when the electric eggbeater hits the thick bubble, add the remaining half when it hits the delicate, and add the remaining sugar when it hits the textured). The protein emits a firm small corner. Don't overdo it. Preheat the oven for 150 ℃ for 10 minute

Step5:Take one third of the beaten egg white and add it to the egg yolk paste. Cut and mix evenly. Cut and mix it up and down like stir fry. Do not make circles

Step6:The egg yolk batter is made. It's 10cm from the ground or the table top. Put it down with bare hands and shake it flat and produce big bubbles. 150 ° 50 minute