Chinese Food
Zebra pattern Qifeng cake
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Qifeng cake has a delicate taste. It's delicious. It's important to pass the protein. Pay more attention. Qifeng uses vegetable oil, so it tastes very good after being put into the refrigerator. Generally, the cream cake is made of Qifeng. This zebra pattern Qifeng looks cute. If you just want Qifeng's taste, just remove the cocoa powder.
Cooking ingredients
Cooking Steps
Step1:Prepare two clean basins free of water and oil. Separate the protein from the yolk. Do not mix the protein with oil, water or yolk.
Step2:The yolks in the other bowl broke up.
Step3:Add 40g corn oil, 60g milk, 25g sugar and 1g salt to the egg yolk and mix well.
Step4:Sift in 90g of low gluten flour. Mix evenly by hand until there is no particle. Do not over mix. Prevent the gluten.
Step5:The batter is very delicate and smooth.
Step6:It's better to use an electric egg beater. We have 40 grams of sugar left. Step-1) drop a few drops of lemon juice or white vinegar into the protein. 2) Add sugar for the first time when you have blisters. About 1 / 3. 3) Add sugar for the second time when the protein starts to be delicate. About 1 / 3 of the total amount. 4) The protein is very delicate and begins to have a hook. Add the remaining sugar. Continue to beat. 5) When lifting the egg beater, the protein will not flow when the pot is tilted. The protein will not be poured out. That is to say, succes
Step7:Take 1 / 3 of the protein and add it to the egg yolk paste. Like stir fry. Copy the bottom. Stir evenly from the bottom to the top (do not rotate the mixture to prevent defoaming). Add 1 / 3 protein to the egg yolk paste and stir well. Pour the yolk paste into the remaining 1 / 3 of the protein. Stir well.
Step8:(preheat the oven 150 ℃) divide the mixed cake paste into two parts. Add 10g cocoa powder into one part. Stir evenly.
Step9:Take two spoons. Alternately put the two batters into the mold. The latter is always placed in the center of the former batter (use a smaller spoon if you like dense lines). The paste will automatically spread out zebra lines. Then lift the mold and vibrate the big bubbles vertically.
Step10:In the middle of the oven. Heat up and down. 150 ℃. 60 minutes. Each oven has different tempers. You can take the test for 40 minutes first, and then observe the color. After cooling, use a release knife or spoon handle. Draw a circle along the mold to release the mold (it's very convenient for me to release the mold with oil paper, but it's better to use Qifeng mold without oil paper).
Step11:Cut and serve.
Cooking tips:1. This is an 8-inch measurement. If it's a 6-inch mold, it's OK to halve it. Three are used to make 6-inch eggs. 2、 To make Qifeng, use tasteless vegetable oil. Do not use peanut oil or olive oil. It will damage the taste. It can't be replaced with butter. It will affect Qi Feng's texture. 3、 There are three reasons for the cracking of Qifeng cake: 1. The baking temperature is too high (or the oven is small). The temperature on the surface of the cake rises too fast, which causes the surface to be colored and skinned too fast. However, the inside of the cake has not fully expanded yet. When the interior continues to expand, it will break the skinned surface and form cracks. Solution - lower the oven temperature. 2. The proportion of wet materials in the formula is too heavy. Solution - reduce the amount of wet ingredients in the formula, such as eggs or milk, or add a little flour. 3. Too much batter is poured into the mold. The batter continues to expand after it has filled the mold. It eventually cracks from the top. In this case, the cracked batter is accompanied by a high
