Chinese Food
8-inch Qifeng cake
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I've tried many Qifeng recipes. I've also made some abnormal recipes. The ones with light moisture will melt in the mouth. Unlike today's recipes like cakes, which have a little special corn starch. It's also the first time. I didn't expect it to be very successful. The taste is also very good. If Qifeng fails, it will be very sweet. This one doesn't look like too much sugar. But it's soft and not too sweet
Cooking ingredients
Cooking Steps
Step1:Prepare the required materials. Egg yolk protein separatio
Step2:Mix egg yolk, milk and salad oil evenly. Add 20g sugar and stir evenl
Step3:Sift the flour. Mix well until there is no dry flour
Step4:At this time, preheat the oven, heat it up and down about 160 degrees, beat the egg beater at a low speed to make the fish eye foam with protein, and add a few drops of lemon juice; open it at a high speed and put in the remaining sugar three times. Add the sugar for the last time and put in the corn starch at a low speed to make the hard foam
Step5:Take 1 / 3 protein from the egg yolk paste in two times respectively, and mix evenly with scraper and turning metho
Step6:Finally, pour all the batter in the yolk batter into the rest of the egg white, and mix until smooth
Step7:Pour Qifeng cake paste into the eight inch mold, and then shake out bubble
Step8:Oven up and down 160 degrees. Lower layer 40 minute
Step9:Back button immediately after being fire
Step10:Demoulding after thorough coolin
Cooking tips:1. The basin of Qifeng should be oil-free and water-free. 2. The key to successful Qifeng lies in emulsification, protein removal and mixing techniques. You can learn a lot from online video teaching. 3. The oven temperature is adjusted according to the actual temperature of your own oven. The high temperature is easy to crack. 4. The size of the egg I use is relatively large. If it is a small native egg, you need to add more and cook delicious dishes.
