Chinese Food
Detailed explanation of original Qifeng cake
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Although Qifeng cake is the foundation of baking, I don't know how many people have tripped in this entry level. Yesterday, a friend asked me how she did it so many times. It wasn't shrinking or collapsing, it was cracking or not ripe. She was really going to be mad. Ah, this is a long story. So today I sent out this rather verbose recipe. I hope it can help you. There's another point to explain. Since you make your own food, don't add additives like cake oil, Tata powder and baking powder. It's for the sake of safety and health. Even if it's not assisted by those additives, it may be difficult to do it. But try it several times. It's certainly no problem. The mold used for this cake is an eight inch anode movable bottom round mold. After baking, the diameter is about 22 cm. The height is about 8 cm. It can be divided into three layers horizontally. It is used for making cake embryo for mounting birthday cake. My little potty friend came back to eat half of it in the evening and had to cut it
Cooking ingredients
Cooking Steps
Step1:Sift low flour and corn starch. Set aside. You can also use low gluten powder. Corn starch has lower degree of gluten and lighter weight, which is conducive to expansion and tissue stability. After sieving, the powder is more delicate, so as to avoid impurities or moisture caking.
Step2:Separate the egg white and yolk. Put them into a clean bowl without water or oil. Add the water, sugar and corn oil marked in the main ingredient into the yolk, and beat evenly with the hand beater. If there are two electric egg beaters, this step can also be completed with the electric egg beater.
Step3:Until it reaches the state as shown in the figure, the color turns white, the volume expands, and no oil can be seen on the surface. The smaller the oil particles, the more uniform the distribution, the more conducive to the expansion and stability of cake tissue. It's a very fast process. It's easy to do manually.
Step4:Sift in the powder material prepared in the first step.
Step5:Use the scraper to make a cross from left to right. Scrape from the bottom. Mix the batter to the state as shown in the figure. At this time, lift the scraper. The batter falls slowly in a ribbon of satin. Set aside. Preheat oven to 150 degrees. 10 minutes.
Step6:In the separated egg white, add a little lemon juice or white vinegar. Use the electric beater to beat the egg white in a circle way, in one direction. The egg white is alkaline. Add acid lemon juice or white vinegar to neutralize it. It's better to beat. It's better to use lemon juice. You can deodorize it.
Step7:Send to the fisheye bubble as shown in the figure. Add one third of the fine sugar marked in the auxiliary material. Continue to send. The fine granulated sugar can be carried into the air by friction, which is good for killing. It's better not to use sugar powder or soft white sugar. The cost of sugar powder is higher. The water content of soft white sugar is too high.
Step8:Add one third of the fine granulated sugar marked in the auxiliary materials. Continue to beat.
Step9:Send it to the hook state as shown in the figure. It's wet foaming. If you make a cake roll, it's OK. But Qifeng cake needs to continue. Add the last third of sugar to kill.
Step10:Until the egg beater is lifted. The protein is in this sharp corner. Without hook. At this time, the eggbeater can obviously feel blocked when it moves.
Step11:Scrape up a third of the protein. Add it to the yolk paste.
Step12:At this time, the protein is as shown in the figure. It looks solid one by on
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Cooking tips:How to judge if you are familiar with it when you come out of the oven. Some people use toothpicks to tie it up. Some listen to the sound of defoaming. In fact, if there is no such sound of defoaming as a bit of sand, it must be big baking. The internal tissue is not soft and moist enough, and the outer skin is too thick. Use toothpick to tie. See if there's any way to attach the tissue. It's not sure. I use my hand to tap the center of the top. I feel elastic. I don't have the feeling of liquid flowing. I'm ripe. PS - this sugar is slightly sweet. It is suitable for children's taste. If you don't like sweets or the elderly, you can reduce the amount of sugar. There are skills in making delicious dishes.
