Chinese Food
Qifeng cake (8 inches)
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Every time I make Qifeng cake, the fragrance flies far away. The neighbor's friend's child says if I were her mother, it would be better. Ha ha. I make more for them every time. This cake is made too often. Now I can control the quantity without a scale. It will not collapse or crack when I make it. It is very mature
Cooking ingredients
Cooking Steps
Step1:All material
Step2:Clean oil-free basi
Step3:Separate the egg yolk from the protein (make sure that there is no oil or water in the basin for the protein, or it will affect the protein delivery
Step4:Beat egg yolk and add about 20 grams of sugar, milk and corn oil to mix wel
Step5:Add sifted low gluten flou
Step6:Mix the yolk paste until it is free of granule
Step7:Lemon juice in protei
Step8:Egg white with big bubbles and 1 / 3 suga
Step9:Remove the protein and add a third of suga
Step10:When the protein bubbles become more and more dense, add the remaining suga
Step11:When the protein is sent to the wet partial hard foaming (too hard foaming cake is easy to crack), the protein steel starts to be beaten at a high speed, and finally when it is better, it will be beaten at a low speed, so the protein will be more delicate. The cake made will not have too many bubbles
Step12:Preheat oven for 5 minute
Step13:Dig 1 / 3 of the protein into the yolk paste and mix it evenly from bottom to to
Step14:Pour the mixture of egg white and egg yolk into the egg white and continue to mix from bottom to top
Step15:Mixed cake past
Step16:Put grease paper on the edge of the 8-inch mold and apply a circle of butter or plants to release the mold
Step17:Pour the cake paste into the mold. Shake twice. Shake off the big bubble
Step18:Put it in the middle and lower layers of the oven for 130 ° 30 minute
Step19:After 30 minutes, when the cake grows to the maximum, set the oven to 150 ℃ for 25 minute
Step20:Take out the cake and shake it twice. Colour the surface. Try it with a toothpick. It means it's done without the cake past
Step21:Demoulding after the buckle is coole
Step22:Don
Step23:Don
Step24:Cut and ea
Step25:Finished produc
Cooking tips:1-protein can be whipped until it is wet and hard to foam. Otherwise, the cake will crack easily. 2-take out the cake and shake it twice to buckle. Then the cake will not shrink. 3-no corn oil or other oil with less strong flavor, such as sunflower seed oil and salad oil. If you like sweet, you can add more. If you like sweet, you can reduce 5-protein must be whipped until it is wet and hard to foam It's easy to appear pudding layer or hair failure. The degree of protein is the key to the success of Qifeng cake.
