8-inch Qifeng cake recipe-Chinese Food-best chinese food recipes-cooking food

8-inch Qifeng cake

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Qifeng cake is a roadblock for many novices. In fact, as long as the mixing technique is mastered and the protein is delivered in place, then your Qifeng cake is easy to succeed. The most important thing is that after the cake is baked, it must be buckled back until it cools naturally and is demoulded. Otherwise, it's easy to shrink in the warm condition. I bake 8 inches. If you want to make a 6 inch recipe, you can cut it by half

Cooking ingredients

Cooking Steps

Step1:Pour egg yolk, corn oil, milk and low flour into the basin first (sift the low flour in advance

Step2:Use the electric egg beater to beat for about 10 seconds (don't beat for too long. This way, the batter is easy to get cramped

Step3:When the batter is ready, we start to beat the protein. Sugar is added to the protein three times. The last time, it is added to the protein basin together with corn starch.

Step4:Whisk the protein to dry foaming. (the egg beater's egg head protein shows a small upright sharp corner state.

Step5:First, pour a small part of the egg cream into the egg yolk paste pot. Mix evenly by cutting or turning (at this time, the oven is preheated to 150 ℃

Step6:After mixing evenly, pour the whole yolk paste into the egg cream basin. Mix evenly with the same mixing metho

Step7:The batter is fluffy and light. Then pour the batter into the 8-inch mold. Shake the mold on the table for a few times. Shake out the big bubbles inside

Step8:Finally into the middle of the oven. Heat up 140 ° C, heat down 145 ° C and bake for 68 minutes (the temperature is for reference only, because I use low-temperature baking, so the baking time is relatively long). After baking, the cake must be shaken a few times when it comes out of the oven. Shake out the hot air. Then it is buckled on the cooling net. It is completely cooled and demoulded. The cake embryo can also be used to make birthday cak