Qifeng cake (detailed introduction) recipe-Chinese Food-best chinese food recipes-cooking food

Qifeng cake (detailed introduction)

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This is the recipe for the 8-inch cake. Before making the cake, prepare the necessary tools, weigh all the necessary materials and wipe all the utensils with water. The container must be free of oil and water. The expression should be light and fast. The whole process is dominated by cutting and mixing, one word technique

Cooking ingredients

low gluten flour:100g

fresh egg:5

sugar powder (yolk part):35g

sugar powder (protein part):40g

milk:60g

blend oil (corn oil):40g

white vinegar:3 drops

Cooking Steps

Step1:Material preparation - 40g oil, 40g sugar powder (egg white part), 33g sugar powder (egg yolk part), 60g milk.

Step2:The yolk and the egg white are separated. The egg white part cannot have yolk.

Step3:The yolk part. Add the oil in three times. Beat the oil and yolk until they are completely integrated before proceeding to the next step. Finish in a wor

Step4:Add 60 grams of milk. 35 grams of sugar powder (sugar powder must be sifted) and cut and mix evenly. Ensure that the bottom of the basin is free of particles.

Step5:Add sifted low gluten flour, cut and mix until it is free of particles and completely fuse

Step6:Completely fused to no granules. Yes.

Step7:Egg white. Add 3 drops of white vinegar. Open the eggbeater for 5 seconds until it is bubbly. Add 1 / 3 of 40 grams of sugar powder. (sugar powder must be screened

Step8:Continue the egg opener. Move along the basin edge. After about 30 seconds, the foam becomes fine. Add 1/3 sugar powder (sifting)

Step9:Another 30 seconds. The egg white is striated. Add the remaining third of sugar powde

Step10:The eggbeater is adjusted from low level to high level. Continue to turn the bowl to beat the egg white. About 2 minutes. The lines are very clear. I feel the egg white is fluffy. The eggbeater is adjusted from high-grade to resist. Take out the eggbeater vertically. You can see that the egg white tip is vertical and short.

Step11:The mixing knife can't be inserted in. It's OK. The time of beating the egg white should not be too long. The cake will not rise if the hair is too long. Or the taste will become hard.

Step12:Pointy close-up.

Step13:Take out one third of the egg white, put it into the bowl of the yolk paste, and mix the egg white and the yolk paste with the cutting and mixing method until there is no granule. (preheat oven, heat up and down 130 ℃

Step14:Technique - lift from bottom to top. It's fast without bubbles.

Step15:Pour the blended cake paste into the egg white bowl. Continue the cutting and mixing + pulling technique. Quickly blend it into a state without particles and white egg white.

Step16:In the end.

Step17:Pour into the cake mold. Lift the distance from the table 2. Shake out the bubbles in the cake paste.

Step18:Put it in the bottom of the oven. Middle position. 130 degrees. 20 minutes. be careful A kind of Put the batter in the oven. Don't open it again after covering the oven. This will cause the cake to retract.