Chinese Food
Qifeng cake (6 inches)
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In the early stage, during the cake baking training class, when the teacher and Professor demonstrated, the students who couldn't do it competed to buy the ingredients and tried to do it one after another using the school resources. I don't know if it's the oven problem or other reasons. According to the teacher's formula, Tata powder and crisp are added. When the cake is out of the oven, there are cracks and collapses without exception, rather than smaller shrinkage. I tried to make a Qifeng cake by myself after I came back because there were too many people in the school and too few ovens. There was no Tata powder or shortening at all. The effect was the same as that I had made before. Although there was a little crack on the surface, the height was very high and there was no collapse at all.
Cooking ingredients
Cooking Steps
Step1:In the yolk. Add 15 grams of suga
Step2:Stir well with a spatula until the sugar dissolves completel
Step3:Pour in milk. Mix wel
Step4:Pour in mustard oil. Mix wel
Step5:Sift in low gluten flour and cornstarc
Step6:Use a scraper to mix evenly until it is thic
Step7:Egg white with a little salt and lemon juic
Step8:Beat slowly until the big fish is soaked. Add 35g white sugar three time
Step9:Beat slowly until the big fish is soaked. Add 1 / 3 suga
Step10:Turn to medium speed and beat until there are lines. Pour in the most suga
Step11:Turn to high speed. When you feel obvious resistance, turn to medium speed to beat and shape. Turn off the power supply. Lift the beating egg and pull up the sharp corner
Step12:Take 1 / 3 of the protein paste and put it into the yolk past
Step13:After mixing evenly, pour it back into the albumen past
Step14:Use the same method of mixing. Mix until it is smoot
Step15:Pour it into the 6-inch movable bottom mold. Shake it gently for a few times. Shake out the extra big bubbles
Step16:Put into the lower layer of the preheated oven - set it to 150 degrees. Bake for 50 minutes. Turn 165 to bake for 3-5 minutes and color it
Step17:It's time. After it's out of the oven, shake it gently. Turn it upside down on the baking net and wait for it to cool
Cooking tips:1. The bowl of egg white needs no oil and water. 2. When mixing flour and egg paste, you need to mix or cut it. 3. Bake Qifeng cake quickly and evenly. Try to use the method of low temperature and slow baking to finish the dishes.
