Chinese Food
Zero mistake 8-inch Qifeng cake
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I've been fighting with Qifeng cake for a long time. It's always collapsed or retracted. In fact, it's the protein cream that doesn't kill me well. Let's share bailing's protein cream. Must be serious about the protein cream serious about the protein cream serious about the protein cream.
Cooking ingredients
Cooking Steps
Step1:1. Separation of yolk and protein. The egg basin without water, oil and impurities should be used for egg white. The egg basin can be wiped clean with kitchen paper before use.
Step2:2. Pour milk and corn oil into the yolk. Set aside. The purpose of pouring in first is to prevent the egg yolk from being skinned for a long time.
Step3:3. Use the electric egg beater to beat the egg white. Add a third of sugar when you can lift the small sharp hook as shown in the figure.
Step4:4. Continue to whisk the egg white until the sugar melts. At this time, it is obvious that the resistance of the eggbeater is greater than before. The egg white cream is also more delicate and thick. When the egg beater is lifted, a small sharp hook will appear. Add the remaining half of sugar, and then beat until the sugar melts again. When the egg beater is lifted, a small sharp hook will appear.
Step5:5. Add the remaining white sugar and all corn starch. Beat the protein again.
Step6:6. When lifting the eggbeater, you can feel the protein cream with your fingers. The texture is very thin and slippery.
Step7:7. At this time, there are many relatively rough albumen creams around the egg beating basin. Scrape them into the basin with a scraper. Open the egg beater at a low speed and make three or five rounds gently.
Step8:8. The beaten protein cream can make sharp corners. It's very delicate in close view. At this time, put it aside and let it stand still. Start beating the yolk paste.
Step9:9. Sift the low gluten flour into the yolk mixture. Turn on the beater and beat it at a low speed (it doesn't matter if there is any residual protein cream on the beater). Or beat it with the hand beater.
Step10:10. After a minute or two, the yolk paste will become thick. Don't beat it too much. Lift the scraper. The yolk paste can drip and flow.
Step11:11. Check the cream with a clean hand beater. The manual egg beater should be in the state as shown in the figure. If it feels rough and caked, quickly whip it for several rounds and then scoop it up for inspection. If there is a separation state, it means that the protein cream has been beaten before. It can only be used again.
Step12:12. Scoop one third of the egg white cream into the yolk paste. Cut and mix evenly. Do not circle.
Step13:13. Preheat oven to 160 degrees. Check the saved protein cream again. If there is rough tissue, use the hand beater to beat it again. Pour the batter into the remaining cream. Stir well.
Step14:14. Install the 8-inch mold, shake out the bubbles, and send them into the preheated mol
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Cooking tips:1. The higher the sugar content, the better the stability of protein cream. I think the sugar content of this recipe is moderate. It's better not to reduce it. 2. Corn starch can absorb the water in the protein cream, and also can stabilize the protein cream. The proportion of corn starch to flour is 10% of flour. There are skills in making delicious dishes.
