Chinese Food
Qifeng cake (8 inches)
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My family likes to eat dessert cakes. I like them myself. But now the cakes sold outside are all kinds of colors and additives. It's really uncomfortable. So. Start to do it yourself. Because it doesn't love pigment and essence. This chiffon does not add any flavor. It's just the smell of the ingredients themselves. In addition, the baking process is also a kind of fun and enjoyment. -
Cooking ingredients
Cooking Steps
Step1:1. Add 40g milk in a basin without water or oil, and then add 25g white sugar. Stir until the sugar melts.
Step2:2. Add 40g of salad oil into the sweetened milk. Stir until the water and oil mix. There is no oil bloom on the surface.
Step3:3. Sift the low gluten flour into three times with a fine sieve. Stir it evenly with a scraper without bumps. Remember - do not use a scraper wreath to stir the flour to avoid the flour from stringing. It will affect the quality of the cake. Mix well by turning it up and down.
Step4:4. Separate the protein and yolk.
Step5:5. Mix the yolk and batter evenly. There is no pimple. Remember - do not circle the batter. Turn it up from the bottom or cross it. I like to mix the batter in 1-5 steps, so that the final cake batter can be slightly thick without leakage.
Step6:6. Add 5-6 drops of lemon juice or white vinegar to the protein bowl. The protein basin shall be free of water and oil.
Step7:7. Start the most critical step of egg beater. Add the first white granulated sugar when the electric egg beater hits the egg beater with big fish eyes.
Step8:8. Beat until the big fish's eye blebs disappear. When the protein starts to slide smoothly, stop the machine and add the second white sugar. Continue to use the eggbeater to beat.
Step9:9. Beat until there is a grain in the egg white. When lifting the eggbeater to form a big hook, add the third white sugar. Continue with the first speed.
Step10:10. When the egg beater picks up a small sharp corner and turns over the bowl, it doesn't fall out.
Step11:11. Add the protein into the egg yolk batter in three times. Stir evenly and turn it up from low to high. Mix until no protein can be seen.
Step12:12. Mix the batter into a mold. Pick up the mold with the cake batter and drop it vertically for two times at a height of 20-30 cm from the table top to produce a large bubble. At the same time of mixing protein and egg yolk batter, preheat the oven at 130 ° for about 10 minutes. The specific temperature depends on the oven you use.
Step13:13. put the cake mold into a preheated oven. Bake for 50~55 minutes. I usually bake for 50 minutes at 145 degrees and then increase to 155 degrees or 160 degrees for another 30 minutes. Then, use a toothpick to tie it. If the toothpick is clean, no cake residue
Cooking tips:Qifeng cake is very sensitive to temperature. Therefore, the temperature must be well controlled. Otherwise, it is easy to crack the cake. There are skills in making delicious dishes.
