Chinese Food
8-inch Qifeng cake.
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This is what I learned from my mother's help. The success rate of paying attention to details is very high. I was envious of the high climb of Qifeng cake made by others before. After two unsatisfied finished products, I also successfully pulled it.
Cooking ingredients
Cooking Steps
Step1:First of all, it's crucial to ensure that all appliances are free of oil and water. Separate the egg yolk. The protein was frozen in the freezer. Frozen egg white is not easy to defoaming. I didn't take the separate picture.
Step2:Pour the oil and water into the basin respectively. Use the eggbeater to stir until you can't see the oil flowers. It feels thick.
Step3:Mix the yolks wel
Step4:Add the yolk twice into the mixture of oil and milk. Stir well.
Step5:Sift in the low gluten powder. Be sure to sift. It will not affect the taste.
Step6:After sifting the low gluten powder, turn it over with a rubber scraper. It must be like cooking. It's easy to get tendon if it can't be stirred clockwise. Until no flour particles can be seen, forming a liquid. If it's thick, add some milk. If it's thin, add low powder. I'm afraid of turning. It's been a long time After mixing, seal with plastic wrap and put aside.
Step7:Take the egg white out of the refrigerator. (slightly frozen. It doesn't matter though) add a few drops of lemon juice or white vinegar. I'm five drops. Acidity tends to kill the egg white. At this time, preheat the oven for 2025 minutes.
Step8:Whisk the egg white to the state of the fish's eye bleb and add 30g sugar to continue to whisk.
Step9:Beat until the beating head is lifted. Add 30g sugar for the second time when the egg white is not low. Continue to kil
Step10:There's a little crooked tip in front of the beater. Add 20 sugar and continue to beat.
Step11:Beat the egg white until the lines are clear. There is a little sharp point in front of the beating head. The egg white will finish the beating.
Step12:Good egg white.
Step13:Add 1 / 3 of the protein into the egg yolk paste. Chop the meat stuffing to mix evenly.
Step14:Mix well. Pour the yolk paste into the remaining egg white. Mix in the same way. Meat cutting technique.
Step15:Stir. Stir. In this way, the egg white is not easy to defoaming.
Step16:Put the batter in the anode grinder. Scraper trowel. Take it up to 10cm and let it go. Shake out big bubbles. I fell 23 times.
Step17:Double ovens. The bottom layer (I used a self-contained oven and a pizza oven) is put in the preheated oven. 140 ° for 70 minutes. (the first 25 minutes are too long to fail.)
Step18:I succeeded once. No collapse. No cracking. Let's try. Chiffon Cak
Step19:
Cooking tips:There are skills in making delicious dishes.
