Chinese Food
How to make cake (bake Qifeng cake in oven)
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Qifeng cake is the basic type of baking entry. It can be said that it is simple or difficult. Because there are many requirements for making Qifeng cake. As long as one step is not good, it will affect the final product. This is 8-inch Qi Feng's recipe. Finally, the secret of success is attached. It's super detailed. Please read it carefully... Oven-pe5326
Cooking ingredients
Cooking Steps
Step1:Get all the materials read
Step2:Separate the egg yolk from the egg white (pay attention to that the container for the egg white must be free of oil and water, and the egg white cannot be mixed with a little yolk. So pay attention to the separation of the egg. Don't scatter the yolk
Step3:Make the yolk paste first - use the hand beater to disperse the yol
Step4:Add 30 g of suga
Step5:Mix with electric beater at low speed until the yolk is lighte
Step6:Then add 50ml salad oil while stirring. Stir until unifor
Step7:Also add 50ml of milk while stirring. Stir until unifor
Step8:At this time, there are many bubbles on the stirred liquid
Step9:Sift in 90g of low gluten flour. Mix the liquid and flour with a hand mixer first. Then mix it with an electric eggbeater at a low speed until it is smooth and fine without particles (the reason for mixing the liquid and flour with a hand mixer first is to avoid the flour flying up when mixing with an electric eggbeater. The mixing of yolk paste is very important for the mixing of Qifeng cake
Step10:The batter is thick after mixing, as shown in the picture
Step11:Whipping of egg white cream - put the egg white into a vessel with a high wall (it must be a clean vessel without oil and water). First use the electric eggbeater to beat the egg white to the coarse bubble state at high speed
Step12:Add 1 / 3 of the fine sugar (50 g of sugar in total. Add in 3 times
Step13:Use the electric egg whisk to hit the fine foam at high speed
Step14:Add 1 / 2 of the fine sugar. Turn the high speed and continue to hit to the state where the lines can appear and will not disappear immediately
Step15:Finally, add the remaining sugar. Continue beating until it is dry and foamy (that is, when lifting the eggbeater, the protein can pull out a short upright sharp corner
Step16:Mixing of yolk paste and egg white cream - first add 1 / 3 of the egg white cream into the egg white paste. Mix evenly with a rubber scraper (note that you should mix the batter from bottom to top. Do not stir vigorously. Avoid defoaming
Step17:Add 1 / 2 of the protein cream to the egg yolk paste. Also use a rubber scraper to mix evenl
Step18:Finally, pour all the batter in the yolk paste plate into the remaining albumen cream plate. Mix well until it is smooth and fine without particles
Step19:After mixing, pour the cake batter into the 8-inch round cake mold. Fill it to 8 points full. Then gently crack the eggs on the tabl
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Cooking tips:In order to make Qifeng cake successfully, we should pay attention to - 1. The containers for egg white must be free of oil and water. Otherwise, it will affect the egg white's sending. We should try our best to put the egg white in the containers with higher walls to avoid the liquid flying everywhere in the process of high-speed mixing. 2. When separating egg white and yolk, we should pay attention not to break the yolk. The yolk cannot be mixed in the egg white. Otherwise, it will cause The egg white can't be whipped up. 3. Pay attention to the egg white. Don't add sugar and all sugar at one time at the beginning. This will affect the egg white's whipping. So you should beat the egg white to the rough state first. Then add sugar three times to beat it up. 4. Beat the egg white cream to nine times to distribute. That is, dry foaming. You can pull out the upright protein tip, and it won't bend. But be careful not to beat it up The beaten protein can't be used. So it's important to always check the degree of the protein. 5. The mixing and mixing of the cake paste is also a key.
