Chinese Food
Perfect 6-inch Qifeng cake
(89813 views)
If your Qifeng cake collapses, cracks and deforms, come in and see how my Qifeng cake is super durable.
Cooking ingredients
Cooking Steps
Step1:This is the raw materia
Step2:Separate the protein from the yolk. Stir the yolk until it is slightly white
Step3:Add milk and salad oil in batches. Continue mixing until no oil-water separation occurs
Step4:Sift the flour with low gluten in several times and mix it evenly. No pimples are allowed
Step5:Add half of the white granulated sugar to the protein, and then add the remaining granulated sugar when it is filled with even big bubbles. Continue to beat the wet foaming, that is, the protein paste appears fuzzy lines. Lift the mixer bar of the eggbeater and it is not hard and sharp
Step6:Add the albumen paste into (4) three times. Stir well with (4) by turning over. Do not stir in circles. Otherwise, the bubble of albumen paste will disappear and the cake will not be soft enough
Step7:Slowly pour (6) into the cake mold. Shake the cake mold with force after pouring all of them to avoid cracking or uneven expansion. Then put it into the oven preheated at 130 ° C, bake for 20 minutes first, then adjust it to 150 ° C, bake for 25 minutes until it is slightly colored. After baking, it will be out of the oven immediately and buckled upside down. It can be eaten after it is cold. If you send it to someone, you can also mount a flower and put some milk on it Put some fruit or something in the oil.
Step8:This is a naked cake made last Christmas
Cooking tips:Qifeng cake I also made several before I found out the baking method. It's really important for Qifeng to master the temperature and time. So I suggest that you can't copy my data. You really need to find out the temper of your oven. 1. Albumen will be addictive. Be careful to turn it into dry foam. Dry foam means more bubbles. Then it is easy to crack when baking; 2. This material component just makes Qifeng cake as the size shown in the figure. It is not recommended to add the component by yourself (reduce it. Just flatten the cake) because too much cake paste will affect the pompon hair. Because later, it is necessary to reverse the button. If the egg It's hard to make a good-looking shape when the top of the cake is higher than the cake mold; 3. It's said that it's because it's afraid of retraction. But I don't understand the principle of retraction. Generally speaking, it can be added on the baking net. Baibao uses this method without baking net - because I have two 6-inch movable bottom cake molds. So I'm at the table
