Chinese Food
Qifeng cake
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I have studied baking for more than two years. The first thing I did was Qifeng. Although it's the simplest entry level, it's the perfect Qifeng that I don't crack or retract. Today, I finally thought of writing down the recipe. There are better suggestions or findings later, which will be improved and supplemented. If you are interested, you can join QQ group. Group number - 517449090
Cooking ingredients
Cooking Steps
Step1:Protein and yolk separatio
Step2:5 yolks + 50g milk + 50g corn oil. Stir well. Add two drops of vanilla essenc
Step3:Sift in 90g of low gluten flour and mix well to make egg yolk past
Step4:Add baking powder to the egg white. Beat 30g sugar slowly until it bubbles. Then add 30g sugar slowly until it has lines. Finally, add 20g sugar quickly until it has sharp corners. (protein cream should be hard to beat. This is the key to whether the cake is retracted
Step5:Add the protein cream into the yolk paste three times and mix wel
Step6:Pour in the 8-inch movable bottom baking mold. Shake off the bubbles slightl
Step7:Put it in the preheated oven. The middle and lower layers are 150 ℃ for 40 minutes. (there is a temperature difference in the oven. The first time you bake, you can watch it on the side. Adjust the appropriate temperature to prevent cracking. The temperature should not exceed 10 degrees up and down.
Cooking tips:Whipping cream and oven temperature are key. If the protein cream is too wet, it is easy to defoamer, expand and shrink. If it is too hard, it is easy to crack on the surface and has poor taste. If the temperature is too low, the center will not be mature, and if the temperature is too high, the surface will be skinned quickly and the interior will expand again, resulting in cracking. There are skills in making delicious dishes.
