Chinese Food
002 8-inch Qifeng cake
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I failed three times before and after, and finally found a way to be 100% successful. You have to look at it carefully. Make sure it's 100% successful. Let's share with you-
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Protein and yolk shall be separated. The container for protein shall be dry and shall not be mixed with yolk. Protein needs no water and no yolk to be easily removed.
Step2:The yolk is gently broken with an egg beater. Slowly add vegetable oil, milk, salt and 35g sugar in turn. Stir while adding.
Step3:Sift in low gluten flou
Step4:The key to fluffy and no crack on the finished product surface - draw the Z-shape back and forth and mix the low powder gently. Don't try too hard to avoid cramping. At this time, preheat the oven at 140 degrees. If the preheat temperature is too high, the surface will crack.
Step5:Add the protein to the Tata powder. Drop a few drops of vinegar to help. 40g sugar is added to the protein three times. Turn the electric egg beater to the maximum position and make big bubbles. At this time, add sugar for the first time.
Step6:As shown in the figure, when the protein is smooth, add the second sugar.
Step7:Beat the egg whites until they start to thicken. When the beater lifts the belt. Add the last sugar. Continue to pas
Step8:Continue to pass the protein. Finally, the protein becomes very resistant. The eggbeater is lifted. It's sharp. It won't fall off. The container is buckled. The protein won't fall off. At this time, the protein is sent successfully.
Step9:The key to fluffy - take one third of the protein and add it to the yolk. Mix the Z characters gently. It's almost done. Don't be lazy. Not even mixing. Or even mixing (flour gluten) can not make a beautiful cake.
Step10:Pour the yolk with the egg white into the egg white container and stir gently. Finally, pour it into an 8-inch container coated with oil. Apply oil for easy demoulding.
Step11:The container is lifted and vibrated in parallel. Big bubbles are produced. Put it in the middle of the preheated oven. 150 ℃ for 60 minutes. Heat up and down. Delicious cake will be ready soon.
Step12:The key to keep the cake in place - take out the cake immediately and put it on the steaming net with gaps, holes and air permeability. Back buckle. Use gravity to prevent it from shrinking back.
Step13:20 minutes. Let it cool. The container is not hot, but cool. Demoulding. Look. How beautiful.
Step14:Close up. How soft. No matter how simple baking. As long as fresh out of the oven is delicious.
Step15:Front cut. Isn't it beautiful. The children all want to eat. Carelessly. It's cracked. Cut it into pieces and have a good look.
Cooking tips:The key steps to do Qifeng well - 1. The egg should be big. About 65g / egg. To ensure enough protein. 2. The protein container must be dry. The protein must be free of water and without yolk. 3. Sugar is added to the protein three times. The protein should be fully dismissed and cannot be deducted. 4. The solution sifted into the flour must be stirred gently to avoid gluten. 5. Preheat the oven in advance. Do not let the mixed cake liquid wait for the oven. And the preheating temperature should be about 140. It should not be too high. Otherwise, the surface of the finished product will crack. 6. Cake out of the oven should be buckled on the exhausting tray. The effect of gravity should be used to prevent the cake from deflating. Just pay attention to the above several times. There is no bad Qifeng cake. There are skills in making delicious dishes.
