Chinese Food
10 inch Qifeng cake
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It's a very simple cake. It's time-saving, labor-saving and versatile. The novice suggests making a small cake first and making a 10 inch one steadily.
Cooking ingredients
Cooking Steps
Step1:Add milk, oil and sugar in the oil-free and water-free basin in turn and stir well. Mix well and add another one at a time. Let the oil and milk completely emulsify.
Step2:Sift the flour into a bowl. Add salt? (I feel about the problem of adding salt. I don't need to add???) Slide along the bottom of the basin from 2:00 to 9:00. Slide the left-hand rotating basin with your right hand. Stir evenly without over stirring.
Step3:Refrigerate the egg white and yolk. Separate the yolk into the batter and stir until there is no granule. This is the back egg method. If the granule is large, it can be screened. Separate the egg white into a basin without oil and water.
Step4:Add a few drops of lemon juice to the egg white. Add 100g sugar into the protein in three times. Beat the egg beater until there are many bubbles and add the first sugar.
Step5:The bubble reduces the second sugar. The bubble does not add the third sugar.
Step6:The eggbeater is wet foaming. It's a little softer than the hard one. It's better to lift it with a hook with a hawk mouth. Don't beat the eggbeater in a full bowl. Just turn the left hand to the basin. During the period, change the gears to medium speed, high speed, medium speed and low speed finishing protein (it's recommended to use a 10 inch eggbeater with a capacity of more than 150 watts. It's too small to beat the protein in place and easy to defoaming and collapse
Step7:Add the egg white into the yolk paste in three times. Add it after each mixing. Gently turn it from the bottom to the top. It's the same as the turning method just now. This time, the speed should be fast to prevent defoaming.
Step8:Pour in the mould and scrape flat. Shake out the bubbles. Preheat the oven 150 degrees. This temperature is the actual temperature in the oven. It is not the temperature outside. Bake the middle and lower layers for 60 minutes. Control according to the temperature of your own oven.
Step9:Shake the baked cake on the table for several times to shake out the hot air. Buckle it on the shelf and release it after cooling.
Step10:The cake is strong and tight.
Cooking tips:It's 1.10 inch. It's good to add cream, jam and eat directly. The cake body is suitable for mounting flowers closely. 2. If you like to crack, check if the oven temperature is too high and drop a little. If the batter is too dry, it is easy to crack. If the eggs are too small, they are easy to dry. Just add a little milk. 3. it is recommended to use egg beater with more than 150250 watts. There are skills in making delicious dishes.
