Chinese Food
8-inch Qifeng cake
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For the first time, it's collapse, big crack, rough taste, granulation. The experience is that flour should be filtered by powder sieve and then poured into egg yolk; for the second time, it's small crack, collapse. The experience is that it's better not to use non stick anodizing mold. It's easy to affect the climbing of cake. But I finally bought non stick anodizing mold. It's OK to use it; for the third time, it's 8-inch mold. It's a 6-inch formula I'm not sure about the weather or the time
Cooking ingredients
Cooking Steps
Step1:First, make preparations. Prepare clean utensils to weigh the required materials. At the same time, ensure that the utensils are clean, free of water and oil. This is very important. Water will affect the protein delivery.
Step2:Separate the albumen and yolk in different basins. Be sure to separate them. The albumen can't be mixed with yolk. It will also affect the albumen disposal.
Step3:Make the yolk first. Beat the yolk evenly. Don't beat. Add 25g sugar. Stir evenly. Then add salad oil in turn. Stir evenly. Milk or water. Stir evenly. Sift in the low gluten powder finally. Stir evenly. (here, please pay attention to the mixing. Don't circle the mixing. It is easy to make the batter gluten and finally affect the softness.).
Step4:Next is protein mistress. Before adding protein, add a few drops of vinegar or lemon juice (to remove the smell of eggs). First beat the protein to some rough fish eyes. Add 1/3 sugar. Add the 1/2 sugar until the bubble is fine, then beat to a slightly thickened wet foaming state. Pull out the big hook. Add all the sugar. Finally, hit the electric egg whisk to lift the strong small triangular shape and successfully pass it.
Step5:Take one third of the protein and put it into the batter. Quickly mix with a scraper. Pour all the protein into the batter and mix evenly. Then pour into the 8-inch cake mold. Use a scraper to smooth it.
Step6:Preheat the oven. 90 degrees up and down. Preheat until the heating tube turns red (my oven is Changdi's. you can set the temperature according to your own oven). Shake the mold a few times, shake the air out of it, and then put it into the oven. The time is one hour. Do not open the oven for inspection all the time. Open the oven for three times at most. Cold air will enter. Hot wake up and cold shrink. It will affect the cake climbing. Finally, insert the toothpick into the middle position and take out the cake without adhesive. The cake is mature. Then take out the mold quickly. Shake it. Immediately buckle it on the grill (it will collapse if it cannot be placed on the front
Step7:Turn it upside down until the cake cools down and then take it out. The cake is formed
Cooking tips:There are skills in making delicious dishes.
