Chinese Food
Qifeng cake
(83105 views)
I used your prescription. Maybe it was my operation problem. I always had a retraction problem. Later, I referred to the book of Nakajima Zhibao. I never failed. -
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolks. Put the egg whites in a stainless steel basin and refrigerate. Then weigh the other materials.
Step2:Pour the vegetable oil into the yolk bowl. Mix well with the eggbeater. It's ok if it's not mixed. It can be poured directly into the protein.
Step3:Take the protein out of the fridge. Beat the egg white with electric beater at a low speed until it looks like a fish's eyes. Add 3:1 sugar. Continue to beat at a medium speed. Add 3:1 sugar after texture. Turn to a high speed and add the last 3:1. Send until the protein doesn't flow, and the basin won't pour out.
Step4:Preheat the oven 170 degrees up and down. Pour the mixture of egg yolk and oil into the egg white. Use the beater to mix evenly. Sift in the low powder. Continue to row and mix evenly. Not too long. A little mixing. No obvious powder. Otherwise, it will be defoaming. The cake will not rise.
Step5:Pour the cake mixture into the mould. It's better to spread the oilpaper first. Place the mold in the middle of the oven. Bake for about 20 minutes. Each oven is different. So observe that the lower surface turns golden and you can take it out. You can eat it when it's cold.
Cooking tips:It's an egg cake. The protein needs to be refrigerated and then it's easy to pass. I divide the eggs every time. Put the protein in the refrigerator before preparing other materials. There are skills in making delicious dishes.
