Chinese Food
Super soft Qifeng cake
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My parents go to the East Lake to see plum blossom. The world of two doesn't take me It's boring to make a cake at home and eat it when they come back to the movies in the evening
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Separate the yolk and the egg white. Then put the egg white in the refrigerator for cold storag
Step2:Pass the first sieve of low gluten flour. Set asid
Step3:Add 10g sugar to the yolk. Mix wel
Step4:Add milk and corn oil. Mix wel
Step5:Sift the second layer of flour directly into the yol
Step6:Mix them all. Set aside. Now you can open the oven. Preheat 130
Step7:Take the egg white out of the refrigerator. Add 15g sugar. Start to beat. Keep one direction
Step8:Beat up the foam. Add 15g sugar. Your hands are a bit tired. Don't stop
Step9:Add the last sugar. Then the protein has begun to produce resistance. The hands are sour. It's harder to fight. But stick to it. I don't like to buy an electric egg beate
Step10:It's hard foaming like this. It's not collapsing when I lift the tip. You're successful (I lift it like this. I'm in a hurry and don't pay attention to the angle when I shoot. In fact, it's done
Step11:Add the egg yolk in three times. It must not be stirred
Step12:Cut crosswise, vertically and stroke Z like this. It's not enough to mix the surface. Turn up the bottom as well. It's like cooking
Step13:All mixed. Ready to fil
Step14:6-inch movable bottom mold. Apply a little oil on the inner wall. Add the cake paste. Knock it a few times. Knock out the bubbles inside. Put it in the second bottom layer of the oven. Heat up and down for 130 °. 40 minutes
Step15:It's baking for 25 minutes. It's almost swollen. The temperature changes to 150 degrees. Baking and colorin
Step16:It's just right. But I don't think it's enough color. I turned 160 ° for three minutes. The result was a bit cracked Fortunately, the baking surface is a little crispy. It's deliciou
Step17:Then it's time to turn it upside down. I gave more batter to the cake. I pressed it down on the baking net when turning it upside down. So I came up with such a way. It's like a fruit offering. It's enough
Step18:I made two cupcakes with a lot of batter. I added some pumpkin seeds. Can you see the crispness on the left side
Step19:Look at the organization. It's very delicate
Step20:Fragrant, soft and deliciou
Cooking tips:① the bowl for filling the egg white should be bigger. There must be no water and no oil. The egg white should be finally sent to avoid defoaming. ② all the mixing except the beating of the egg white should not be done in a circular way. It should also not be in the same direction. You can draw a word, a Z word, a horizontal stroke, a vertical stroke... ③ immediately after being out of the oven, it should be buckled. Otherwise, it will collapse. ④ two flour sieves are needed. The cake is more delicate and fluffy. ⑤ the protein is mixed from the sending to the egg yolk Don't dawdle. Cakes bought outside are usually made with stabilizers and other things. Although they sometimes shrink a little bit, they are at least skillful in making healthy and delicious dishes.
