Chinese Food
6-inch Qifeng cake
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I tried n recipes. This recipe succeeded once. A sense of achievement.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolks. Put the milk and corn oil in the egg yolk. No need to stir.
Step2:Start beating the egg white. Beat the egg white until it foams. Add a third of sugar
Step3:Beat the egg liquid until the beater is lifted to form a curved point. Add a third of sugar. Beat until it is a little sticky. Add the remaining third of sugar and corn starch.
Step4:Scrape the egg white frost splashed on the edge of the bowl with a scraper, then beat it to a hard foaming state. Leave the egg white frost for 23 minutes, and then turn over the egg white frost with a scraper. You can see regular small bubbles. And the egg white frost is very delicate. It's OK.
Step5:Sift the low powder into the yolk. Use the hand beater to stir evenly. It should be fast but not too hard. It can be stirred in circles, but not too long. The batter can be stirred evenly. The batter will not be too thick or too thin.
Step6:Scoop a small scoop of egg cream into the egg yolk paste. Mix well. Then pour the mixed egg yolk paste into the egg yolk cream. First mix the surrounding area. Then cut it in from the middle. Copy the bottom batter. Turn it to the egg basin. Lift it to the edge of the basin. Repeat the action until you can't see the egg yolk cream.
Step7:Pour the batter into the 6-inch cake mold. Fill it to 78 minutes. Put more batter into several paper cups. You must not add too much batter. Shake the mold on the table 2 times. Shake out the big bubble. The small bubble can be cut with a toothpick. Don't delay too long. Put the batter in the preheated oven to bake.
Step8:The temperature of my oven is relatively high. After many tests, I use 150 ℃ for 25 minutes or so. The temperature depends on the temper of your oven. You can try it several times. You will find the right temperature at the right time.
Step9:Drop the mold from a high place after the furnace is discharged. Throw out the hot gas inside. Then turn the mold back onto the cooling net. Make sure to cool it thoroughly before demoulding. About two hours to cool through.
Step10:This is an 8-inch cake recipe.
Step11:Finished product drawin
Step12:Finished product drawin
Step13:Finished product drawin
Cooking tips:In the past, when making cakes, cornstarch was added to the yolk together with low flour. This recipe was put into the protein cream, which made the protein cream more difficult to defoaming. It also has more adhesion. Cracking at the top doesn't mean no success. As long as it's not the Middle East Grand Canyon or mushroom top. A small part is cracked. As long as it doesn't collapse, confiscate the waist, has elasticity and tastes good, it's a successful Qifeng cake. There are skills in making delicious dishes.
