Chinese Food
Qifeng cake
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At the beginning of self-study baking, I found Qifeng's way on the Internet. I felt successful after a try. So I became proud. With the next few operations. Began to crack, collapse and other conditions. Just understand why we call it mad cake.. So it's better to be honest and follow the prescription. The prescription of Jun Zhi is adopted. Occasionally there are small problems. But it's more stable.... -
Cooking ingredients
Cooking Steps
Step1:Prepare two clean stainless steel basins without water or oil. First stir the milk with 10 grams of sugar, salt and oil. Then add 5 separated yolks. Then add the remaining 20 grams of sugar. Put the egg white into another basin for use.
Step2:Sift the flour into the yolk mixture. Sift in twice.
Step3:After sifting in the flour, cut and mix evenly. Pay attention not to use too much force. Avoid the gluten. Then put it aside for use.
Step4:Add a few drops of lemon juice to the egg white. Or add 2 grams of Tata powder. Beat the egg beater at low speed.
Step5:Add 20 grams of sugar for the first time when making fish eye bleb. Stir at low speed.
Step6:Beat the egg white until it's fine. Add 20 grams of sugar for the second time. Continue beating.
Step7:I feel that there is resistance in the eggbeater. Add 20g sugar for the third time when it is wet foaming. Beat until it is dry foaming, as shown in the figure.
Step8:Add the yolk liquid into the beaten egg white. Cut and mix. Use proper force. Do not use too much force.
Step9:Mix the mixture of yolk and egg white into the remaining bowl and mix well. This will avoid uneven settling of yolk.
Step10:Pour the mixed cake paste into the 8-inch cake mold. There are traces of flowing when pouring. It's like a ribbon.
Step11:Touch the cake liquid into the mold. Shake it gently for a few times. Shake out the bubbles.
Step12:Bake for 50 minutes at 160 degrees. Pay attention to the baking situation. Other self-control it.
Cooking tips:Demoulding; after the cake is baked, take it out and shake it twice. Then hang it on the net rack and cool it. At least one hour, it's almost cold before demoulding. The demoulding knife makes a circle around the inside of the mould, pushes the movable bottom upward, and then gently takes the mould bottom off the cake body. It is all finished. There are skills in making delicious dishes.
