Chinese Food
Qifeng cake
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This is a recipe for baking a 7-inch Qifeng cake in a 12L oven. The first two times it was scorched. Later it was added with a covered baking tray and finally it was successful. The relatives who used this method must remember to observe the situation at any time when baking.
Cooking ingredients
Cooking Steps
Step1:The egg white protein is divided into two containers. The container containing the egg white shall be free of water and oil. Moreover, a little yolk liquid shall not be mixed into the egg white basi
Step2:Beat the yolk evenly. Add 20g sugar. Continue beating. Beat the sugar until it is fully integrated into the yolk liquid. Then add the milk and beat well. Then add the salad oil and stir it fully (to prevent the separation of water and oil). Finally, sift in the low powder and mix well (do not circle stirring)
Step3:Use an electric beater to break up the egg whites. Add sugar three times. Beat the egg whites into dry hair. That is, when the beater is lifted up, it can pull out a short and sharp angle
Step4:Preheat the oven at 175 degrees. Add the egg yolk paste into the batter three times. Mix well every time. Do not mix in circles to avoid the batter producing essence
Step5:Pour the batter into the mold. Drop it on the operating platform for several times. Shake out bubbles. Bake at 125 ℃ for 80 minutes. Observe at any time. Cover the baking tray when it expands beyond the edge of the mold. Rotate the mold frequently
Step6:Insert the toothpick into the cake and take it out. The toothpick is clean, which means that the cake has been baked. Take out the mold and drop it on the operating platform. Then put it upside down on the net rack to cool it. Beat the cream with sugar. Start mounting flowers (that's the case with animal cream. It's not as good as the vegetable cream outside. But it's healthy
Cooking tips:There are skills in making delicious dishes.
