Chinese Food
Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Prepare 2 clean, oil-free and anhydrous drying pots. Separate the egg yolk and protein. (if the protein is mixed with other liquids, including egg yolk, then the whole protein cannot be eliminated.
Step2:Add 20g sugar to the yolk. Beat evenly with the beater. When the egg yolk is mixed with white sugar, a little warm water can be added to accelerate the dissolution of white sugar. Don't use cold water. Otherwise, it will cause holes in the cake.)
Step3:Stir and add 40 grams of salad oil. 60 grams of milk. At this time, you can cut a piece of fresh lemon. Squeeze the lemon juice into the egg yolk.
Step4:Sift the flour into the yolk liquid. Mix gently with a rubber scraper. Be careful not to get pimples, not to stir in circles. That will cause flour to get gluten, and affect the taste and puffiness of the cake.
Step5:The yolk paste is finished. Start making proteins.
Step6:Beat the egg white and sugar with the electric beater. (in order to prevent too much sugar from preventing the egg white from foaming at one time. That will prolong the time we pass) drop a few drops of lemon juice or white vinegar to neutralize the alkalinity of protein. It is good for passing. Other liquids are not allowed. Tata powder has also been added. It is also used to stabilize the protein.
Step7:Beat the egg white with the electric beater in the first gear. Add the first sugar when there is a thick bubble. Add 1 / 3 of fine sugar in 20g.
Step8:Turn to high speed until the protein becomes thicker. Fine foam. Add 20 grams of sugar.
Step9:Turn it to high speed and beat it into a wet foam that can present a pattern. Add the last 20 grams of sugar.
Step10:Continue to beat until dry foaming. Inspection method: chopsticks can not stand in the container, or the container can not flow out.
Step11:Put 1 / 3 protein into the egg yolk paste. Stir gently with a rubber scraper (from the bottom to the top. Do not stir in circles to avoid protein defoaming).
Step12:Mix well. Pour all the yolk paste into the egg white bowl. Mix well. In such a pouring process, all batters can be fully stirred to avoid sinking. The cake paste is finished. Preheat the oven to 150 degrees.
Step13:Pour the batter into the 8-inch round cake mold. Use a scraper to smooth the surface. Take a few taps on the table. Shake the air out of the cake paste.
Step14:Put in the preheated bakin
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Step16:
Cooking tips:1. Qifeng cake doesn't need to add baking powder. As long as your albumen is passed, the yolk paste is not stiffened, and the mixing method is not defoaming, it can be made. 2. Qifeng cake collapses and shrinks mostly because the egg white is not sent to its proper state. 3. Lemon juice can really make the finishing touch. The cake without lemon juice will have a little egg smell. After adding lemon juice, the cake will not only taste soft and elastic, but also have a light lemon flavor, which will give people endless aftertaste. 4. The flour must be low gluten, because the high gluten flour is easy to gluten. The cake baked after the gluten is not bulky, and it will be as tough as a big cake 5. The reason why 1 / 3 of the albumen paste is mixed with the egg yolk paste first is to dilute the egg yolk paste, so that the egg yolk paste and the albumen paste are more easily mixed evenly, and the mixing time is also short. Because if you stir for a long time or stir too hard, it will cause the cake paste to defoaming, so the volume of the baked cake will shrink
