[baking threshold] eight inch Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

[baking threshold] eight inch Qifeng cake

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Qifeng cake should be made by every novice just entering the baking pit. At first, we all refer to other people's prescriptions. Until we get along with it, we start to think about different prescriptions ourselves. What suits you is the best. This recipe adds 1g non aluminum foam powder, which can make the protein more stable. The cake is more fluffy. Some people are afraid when they see it. In fact, there are two kinds of foam powder. One is non aluminum foam powder. The main components are sodium bicarbonate and ammonia bicarbonate, which are harmless to human body. The other is compound. The main components are alum and ammonium alum. It is harmful to human body. I use the non aluminum foam powder here. So if you want to buy the foam powder, you must pay attention to whether it is non aluminum foam powder (the product label has a name); so it is recommended that you use the alkaline one. It will be harmless to your body. -

Cooking ingredients

egg:5

low powder:85g

sugar (for yolk):20g

sugar (for protein):60g

milk:40g

corn oil:40g

no aluminum foam powder (no need to add if you don't like it):1g

lemon juice (or white vinegar):drop

Cooking Steps

Step1:Put all the materials in reserve.

Step2:Prepare two stainless steel basins. I use two stainless steel pots. Wash them. Dry them with kitchen paper towels. Make sure there is no oil or water.

Step3:Put five eggs in a bowl. The egg yolks are opened. Make sure that there is no yolk in the protein. Otherwise, the protein will not be easy to kill for a while.

Step4:Pour 20 grams of sugar into the yolk. Beat with your hand for a few minutes until the yolk is swollen and slightly discolored.

Step5:Pour in 40 grams of corn oil. (salad oil. Olive oil or peanut oil is not recommended. ）. continue hand beating until fully blended. Two or three minutes.

Step6:Pour in 40 grams of milk. Stir slightly and evenly.

Step7:85 grams of low powder and 1 gram of baking powder are mixed and sifted in. Here, use a scraper instead. You can use a flat spoon without a scraper. You can't stir it in circles. You should stir it like a stir fry. Cross and mix evenly until there is no dry powder or particle.

Step8:Put the batter aside.

Step9:Squeeze about a few drops of lemon juice into the protein to reduce the smell of egg. The protein is more stable. (if not, use white vinegar

Step10:Whisk at low speed. Turn the basin. Beat until blistered. Add about 20 grams of sugar. Keep stirring.

Step11:Add another 20 grams of sugar. Beat. Continue to add 20 grams until 60 grams are completely put in. Put sugar in three times. It's better to beat. It's more even

Step12:Beat to this level. I feel that the eggbeater has slight resistance. Turn off the eggbeater and gently lift it up. The protein brought out shows a short straight sharp corner. That means it's done.

Step13:If you're not sure, you can take a chopstick and insert it. If the chopsticks are straight, you'll be sure to succeed.

Step14:Preheat the oven while beating the egg whites. 150 ℃. Heat up and down.

Step15:Take part of the egg white and put it into the egg yolk paste. Use a scraper to cross it up and down. Turn it over. Do not turn it around.

Step16:Mix evenly. Continue to take part of the mixture and stir. Mix all three times.

Step17:Pour the mixed cake paste into the eight inch open bottom cake mold. The cake paste should be thick. Pour into the mold. Show the trace that will not disappear. It means there is no defoaming. Lift the mold. It is about 20cm high from the table top. Fall down. Shake twice. Bubble the atmosphere out. Baked cake inside grou