I think that the most important way to make Qifeng cake is the process of beating egg white. The other thing to note is that just follow the steps and dosage completely at the beginning. Qi Feng cake made will not appear East African Rift Valley and waist situation. You can try it
Step1:All materials are weighed and prepared according to the quantit
Step2:Pour the milk and corn oil into the yolk first, shake evenly, cover the yolk surface, so as to prevent the yolk skin from hardening in the wind
Step3:Beat the egg white. Prepare the sugar. Pour it into the egg white liquid three times. Stir it with the electric egg beater. Specific operation: first, break up the protein in low gear, then turn to three gears to make the protein foaming in high speed, until the mixing head is lifted up with a small hook point, add white sugar for the first time, the eggbeater is gradually heavier, the protein cream starts to harden, and add white sugar for the second time. Pay attention to beat in the egg white cream on the edge of the egg basin; finally, add in the remaining sugar and corn starch together. Use a scraper to stir evenly. Open the middle range of the egg beater and continue to beat; (pay attention not to over beat. The egg white cream is not foaming. The egg white cream raised is fine and glossy.
Step4:When the cream is ready, put it aside and let it stand for two to three minutes; heat the oven up and down for 160 degrees to preheat, so as to ensure that when the cake enters the oven, the internal temperature reaches the temperature we need
Step5:Then we will be able to pass the yolk. The milk and corn oil have been added just now. Now sift into the low gluten flour. Stir with a scraper for 2 to 3 minutes. Mix the flour and other materials completely and evenly. No particles and no flour. Produce viscosity. Then the yolk paste is read
Step6:After the egg yolk paste is finished, we need to check the egg yolk cream. Scoop up the egg yolk cream with a scraper to observe its state. The bubbles on the surface and inside of the egg yolk cream are relatively uniform. The best state is that there is no change before the egg yolk paste is placed. After the egg yolk paste is checked, divide some into the egg yolk paste. Stir the egg yolk paste and mix it evenly until the white egg yolk cream is not visible. The process of checking the egg yolk must not be lazy Ignore. If the protein cream becomes rough again, it can be cured by whippin
Step7:Pour the batter into the mold. My batter has a little cocoa powder in it. So the color looks a little dirty. The egg basin is 15 cm high from the mold and poured into the mold. This can make the big bubbles inside disappear automatically. Pour it in and shake the mould to make the big bubble shake out. Draw several circles quickly with a scraper to discharge the small bubbles insid
Step8:Put the mixed Qifeng batter into the preheated oven as soon as possible. Otherwise, the batter will succee
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Cooking tips:There are skills in making delicious dishes.