Chinese Food
Eight inch Qifeng cake
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I'm also a rookie, Qi Feng. It's always a gap that I can't cross. The first time I do Qi Feng, it's only 1 cm. The second time it's better. It's 3 cm high. The third time I do Qi Feng, it's high. It's back up. I never do it again. Until today, I've summed up all kinds of experiences and tried again. It's really not hard to grasp the key. Please see the tips carefully I have a post about Qi Feng's production process and the summary of the reasons for failure
Cooking ingredients
Cooking Steps
Step1:Make sure there is no water or oil in the bow
Step2:Put corn oil in the yolk and sift in the low gluten flour. Mix it evenly (it's easier to mix it step by step). The yolk paste is smooth
Step3:Beat the egg white - use the beater to beat the egg white to this state at high speed and then add a third of suga
Step4:Continue to whisk at high speed until it becomes more delicate, then add sugar once more, and then add sugar for the third time. Remember to hit the protein on the edge as well
Step5:After the third time of adding sugar, whisk it to the high speed until the sugar dissolves, then beat it slowly for a while to remove the big bubbles. Every time you beat it, you should lift the egg beater to see if the state protein will not bend downward until the small corner as shown in the figure. Just don't over whisk the whipped protein cream to be fine without big bubbles
Step6:From time to time, use the hand beater to check whether it is delicate. If it gets a little thicker, use the hand beater to whip it for several times and it will return to delicate state
Step7:Take a part of the egg white cream and put it into the yolk paste and mix it up and down evenly (at this time, preheat the oven). Before pouring the yolk paste into the egg white frost basin, beat the egg white cream with the hand beater for several times to a delicate state. Then pour the yolk paste into the egg cream and mix wel
Step8:Slowly pour the cake paste into the mold from a height of 10cm. It looks like silk. It means there is no defoaming. Then use a scraper to slightly flatten the cake and drop it from a height of 20cm to shake off the big bubbles
Step9:Put it in the preheated oven 120 ° 40 minutes 130 ° 20 minutes for a total of one hour. It's normal to crack slightly. My idea is that the cake that is easy to take off by hand should be dropped twice from a high place immediately after it's out of the oven, and then it must be cooled thoroughly.
Cooking tips:1. Many people say that if Qifeng fails to change the recipe, the key lies in the temperature and beating the protein. 2. When making the yolk paste, don't add a piece of flour step by step. It's easier to mix the flour together. You can compare them. 3. I didn't put baking powder, corn starch, lemon juice in this cake, which means that the protein cream is very stable. If you like the fragrance, you can put some lemon juice or vanilla powder in it. 4. The oven temperature is too high If you really want to turn the temperature to 90 or 100 degrees, try 5. Put the cake in the middle and lower layers to bake to avoid the expansion of the cake. Close contact with the upper tube will cause serious cracking. 6. Replace the baking mesh with the baking pan to block some heat of the lower tube. 7. Turn it upside down and cool it before demoulding. It can be said that it's very heavy. It must be completely cool, otherwise it will cause waist retraction. I've eaten it, so at least wait for more than 1 hour Or demould in two hours. 8. Pour the cake paste into the mold. 78 minutes. Fill it up. 9. Make sure the eggs are fresh. The egg white is stable. It looks like jelly outside the yolk
