Chinese Food
Qifeng cake
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I've done so many Qifeng. This recipe seems very good. Some almonds, sesame, black sesame can be added to the surface of the cake paste. Cocoa powder, Matcha powder can be added to the inside of the cake paste, or water and milk can be replaced by purple potato juice and green vegetable juice. On the one hand, it's convenient for you to read the recipe. On the other hand, I'd like to share it with you. I hope you like it as much as I do. This square is measured by a 8.7.6-inch round mold.
Cooking ingredients
Cooking Steps
Step1:Prepare materials. The flour needs to be sifted. Separate the albumen and egg yolk. The basin containing albumen should be free of oil and water. It is better to use stainless steel basin. Separate the egg white in one basin and put the egg yolk in another basin.
Step2:Add salt to the yolk. Use the beater or chopsticks to break it up. Put it aside for use.
Step3:Add water or milk to the other basin, and then add vegetable oil. Stir well. Sift in flour. Stir well. Add egg yolk liquid in three times. Mix well every time before adding the next time. Then the egg yolk paste is ready. If you need to add Cranberry or raisin, you can add it and mix well at this time. The batter is more fine without powder.
Step4:Albumen basin. Use the eggbeater to beat the fish eye bubble at a low speed. Drop a few drops of white vinegar or lemon juice. You can't do without it. Add sugar three times. Add fish to your eyes. Continue beating until the protein becomes thicker. Add it to a thicker froth. When the protein is thicker, add the remaining sugar. Then continue hitting the small sharp pointed tip to make the cake. When the egg whisk is raised, the protein can pull a short upright upright point. The state of sexual foaming. You can stop beating. After the dry foaming, do not continue to beat. If you beat too much, the protein will start to be lumpy, which will cause the failure of cake making.) If you want to make an omelet, you just need to beat it to the small, curved tip. You can beat the egg whites and preheat the oven.
Step5:Take 1 / 3 protein cream and add it to the yolk paste. Use a rubber scraper to gently stir it evenly (from the bottom to the top. Do not circle it to avoid protein defoaming). After mixing evenly, pour the batter into the remaining 2 / 3 protein cream. Mix evenly with the same method until the protein and yolk paste are fully integrated. The whole mixing process must be light, fast and soft to prevent defoaming.
Step6:Pour the batter into the mold. Drop 3 times from top to bottom to remove air bubbles.
Step7:Put the mold in the preheated oven. Heat the second layer from 135 degrees to the bottom for 25 minutes. Then turn it up and down for 150 degrees and 25 minutes. A total of 50 minutes. (cover the tin paper when baking to the back for coloring). Or above 145 degrees, the second floor from the bottom 50 point
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Cooking tips:The plate for egg white should be clean. There should be no water, oil or yolk. The protein should be sent to hard foaming. When the cake is colored at the back, tin paper should be added to prevent it from being too dark. If you want to add cocoa powder or tea powder to the cake paste, use a clean container to separate part of the cake paste, then add what you want to add and mix it evenly. Then pour the cake paste into the cake mould one by one. After each kind of cake paste is poured, scrape it flat, and then pour another color of cake paste. After all, shake it for several bubbles. If you want to decorate, you'd better wait for the air to cool before decorating. Especially you want to use cream to mount flowers and so on. You'd better wait for the air to cool and the decoration will be more beautiful. There are skills in making delicious dishes.
