Chinese Food
Simple 100% success Qifeng cake (8 inches) / Qifeng Cupcake (15 cups)
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I like Qifeng cake. It's mainly because I like to use it to make the bottom of the cake. It's accompanied by thick cream. Meimeida. There are many ways to make Qifeng cake. But my favorite is this making procedure. The taste is also my favorite. I don't like to eat too sweet. If you like sweet friends, you can add 5g more sugar to the egg white and yolk. In fact, there is baking powder. It's OK without lemon juice or white vinegar. But I always add it
Cooking ingredients
Cooking Steps
Step1:Make sure that there is no oil or water in each container. Separate the egg white and yolk from each other. Especially, the egg white and yolk from each other should be free of oil or water.
Step2:Start making egg yolk paste - pour 20g sugar into the egg yolk basin (it's OK to pour it all at one time. It's OK to pour it in three times). Mix well with the electric mixer.
Step3:Pour in the oil (it can also be poured in three times). Mix well with the electric egg beater. Then pour the milk in one time. Mix well with the electric egg beater.
Step4:Put the baking powder into the low gluten flour in advance, mix well, and sieve it into the egg yolk paste basin. (it must be sifted in. It's labor-saving to stir so as not to make the flour gluten.
Step5:Stir (from the bottom to the top or cross). Do not circle. Prevent flour from stringing. Mix well. Make the yolk paste. Put it aside. At this time, you can preheat the oven. (my oven is too hot. I bake it for 4045 minutes at 140 ℃. 8 inches. You need to try according to your oven situation.
Step6:The key to making the egg white is to add sugar in three times. When you are beating the egg white, first drop 3 drops of lemon juice or white vinegar (neutralizing the alkaline of the egg white). The next step is to tell you.
Step7:Add sugar for the first time (use electric eggbeater to stir until fish eyes are like bubbles). Add sugar for the second time (stir with electric beater until the egg white becomes fine). Add sugar for the third time (use the electric beater to stir until the egg white has the first texture).
Step8:Continue to stir with an electric mixer until the egg white is dry foaming (lift up the beater. The egg white will have an upright point that will not fall down. Pour the container. The egg white will not change
Step9:Take 1 / 3 of the egg white and put it into the yolk paste. Mix it by turning it (from the bottom to the top or cross). Do not draw a circle to prevent the flour from getting gluten and the egg white from defoaming.
Step10:After mixing the yolk paste and 1 / 3 of the egg white in the previous step, add them all into the egg white container. Still use the mixing method. Mix well.
Step11:Cupcakes - put the paste in a mounting bag. Squeeze into the cupcakes. It's good to reach 2 / 3 of the cupcakes (because the cupcakes will expand). Oven 14
Step12:
Cooking tips:I don't like too sweet. If you like sweet friends, you can add 5g more sugar to the egg white and yolk. In fact, it's OK without lemon juice or white vinegar. But I add it every time. The success rate is 100%. This recipe is for 8-inch round bottom cake. It can be used for 8-inch cake. The formula can also be made of about 15 cups (I use a large paper cup). If you want to make less, the formula should be reduced in the same proportion. There are skills in making delicious dishes.
