Chinese Food
Fluffy Qifeng cake roll (oven made cake)
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The softness of Qifeng cake, plus the meat floss and cream, is a perfect combination. It's definitely better than the cake roll sold outside. It's also safe and healthy. Everyone at home likes it very much. It's been liquidated as soon as it's out.
Cooking ingredients
Cooking Steps
Step1:Prepare all materials (if there is no baking powder, it can be omitted); tools - electric egg beater, oven, square non stick baking tray (28 * 28cm
Step2:First, separate the yolk and protein of the egg. The protein container must be oil-free and water-free
Step3:Mix the yolk with a hand mixer, then add 20 grams of sugar. Beat with an electric beater until the yolk expands and the color becomes lighter
Step4:At this time, the yolk paste will become thick and light
Step5:Add edible oil in three times. Each time, wait until it is well stirred and then add the second time. Do not pour it in once. It is easy to separate water and oil
Step6:Add 50g water while stirring. Stir until unifor
Step7:Sift the low gluten flour and baking powder into the yolk past
Step8:Mix the liquid and flour with a hand mixer first, and then mix it with an electric mixer 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 when mixing with an electric mixer. The mixing of yolk paste is very important for the mixing of Qifeng cake
Step9:Beating of egg white cream - first beat the egg white to the coarse bubble state with high speed in the electric egg beate
Step10:Add 20 grams of fine sugar (55 grams of sugar in total. Add in 3 times
Step11:Use electric egg whisk to deliver at high speed until fine bubbles appear
Step12:Add another 20 grams of fine sugar. Turn high speed and continue to beat until the lines appear and will not disappear immediately. Finally, add the remaining 15 grams of fine sugar. Beat to the state of wet foaming (that is, when the egg beater is lifted, the protein can pull out the curved sharp corner
Step13:Add 1 / 3 of the albumen cream to the yolk paste. Mix the batter by turning it upside down. Never circle it
Step14:Then pour all the batter in the yolk batter plate into the remaining albumen cream plate. Also, turn it from the bottom to the top and mix it evenly until it is smooth and fine without particles
Step15:Spread a layer of oiled paper on the baking tray, and pour in the cake paste. Gently tap on the table for a few times. Shake out big bubbles
Step16:Preheat oven at 175 ℃ for 10 minutes in advance. Baking - middle layer. Up and down fire mode. 175 ℃. 18 minutes (temperature and time for reference only. Adjust according to the situation of oven) oven-pe532
Step17:After the cake is baked, it should be baked immediately. First, it should be ligh
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Cooking tips:1. Qifeng cake is used for cake body, so the method is the same as Qifeng cake. Attention should be paid to Qifeng cake making (no oil or water in the protein container, and the yolk should be fully mixed. When mixing the batter, attention should be paid to the cutting and mixing method. Do not mix the wreath... For detailed explanation of Qifeng egg cake, please see my previous work - cake making method (oven making Qifeng cake)) 2. Attention should be paid to What's more, you don't need to beat the egg white into dry foam to make the cake roll. Beat until it's wet foam. That is to say, 7 pieces of egg white can be distributed (that is, when you lift the egg beater, the egg white can pull out the curved sharp corner). 3. The cream is also very exquisite. The cream must be refrigerated in advance. In summer season, it's recommended to refrigerate the utensils to be used. The time of whipping the cream can't be long Otherwise, it will easily become slag. 4. The baking time and temperature are only for reference. You need to adjust the cooking according to the spleen of your oven
