[Hokkaido Qifeng cake] - produced by couss co6001 recipe-Chinese Food-best chinese food recipes-cooking food

[Hokkaido Qifeng cake] - produced by couss co6001

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When I first ate BEIHAIDAO Qifeng, I was amazed at its soft cake body and rich milk fragrance. The middle kashida fell in. I took a bite. The milk fragrance flowed out. The soft material with Qifeng was just like meeting the girl I wanted to meet. My heart melted in an instant. I haven't made this Qifeng partner. I must try it.

Cooking ingredients

yolk part -:8

yolk:amount of 6 eggs

protein:amount of 6 eggs

sugar:70g

salt:small amount

lemon juice:a few drops

Cooking Steps

Step1:Prepare all materials.

Step2:Put the milk, corn oil and sugar into the egg beater. Use the hand beater to stir clockwise until the sugar is completely melted.

Step3:Add the yolk clockwise and mix well.

Step4:Add the low gluten flour to mix evenly (do not circle), and the batter is thick enough to have no dry powder.

Step5:Add the salt and lemon juice to the protein. Beat with the eggbeater until it's thick and then add 1 / 3 sugar.

Step6:Add in the sugar twice. Beat the protein to 7 for distribution. Lift up the small corner.

Step7:Take 1 / 3 of the protein and add it to the batter, cut and mix evenly. Pour the batter into the remaining protein. Quickly cut and mix for several times.

Step8:Put the square medium size paper cup mold into the baking tray. Put the batter into the mounting bag. Squeeze it into the paper cup. Fill it to 70%.

Step9:Cossco6001 oven, up and down 180 degrees, time set to 15 minutes, put into the middle layer of grid after preheatin

Step10:Well inflated.

Step11:Casda filling making - break the yolk. Add half of the sugar. Stir until the volume is bigger. Add sifted flour. Mix well.

Step12:Add the other half of the sugar to the milk and pour it into the pot. Stir until it boils. Then slowly pour it into the batter. Pour it while stirring. Sift the batter. Then pour it into the pot and heat it. Stir until smooth. Add the butter and stir until it is thick. Cool it for standby.

Step13:After baking, put the cake on the grid to cool.

Step14:Put the cooled casda sauce into the flower mounting bag with a small round flower mouth. Insert it into the middle of the cake and slowly squeeze in the filling until the cake is slightly bulging. Sprinkle some moistureproof sugar powder.

Step15:Finished produc

Step16:Finished produc

Step17:Follow the couss wechat (wechat-couss1918). Get more delicious recipes.

Step18:Taobao sweep. Learn about this oven.

Cooking tips:1. This portion is about 15 small square cupcakes. 2. If you use the electric beater, it is easy to beat the yolk, which will cause big holes in the middle of the cake and affect the taste. 3. Part of the protein materials shall not touch water and oil, and shall not have yolk. Otherwise, air may not be able to penetrate into the protein. The protein cannot be sent. 4. Add a small amount of salt to the egg white to increase the taste of the cake. 5. Before mixing the egg white with the batter, the yolk batter has been placed for a while. It needs to be slightly mixed to remove the air bubbles. Do not circle when mixing, so as to avoid defoaming. Use the cutting and mixing method to mix quickly. 6. Because the flour content in the formula is very low and the egg content is large, there will be some shrinkage after the cake is baked, which is a normal phenomenon. Squeeze in the stuffing just enough to hold up the cake. 7. Squeeze the stuffing slowly to prevent the cake from bursting. When the cake is slowly puffed up, you can stop squeezing. Later, we will