Chinese Food
Qifeng cake
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Qifeng cake has always been popular. It's also a challenge for many novices. I'm no exception. In the past, Qifeng was popular. Now, Qifeng is popular. OK. No matter whether it's cracked or not, we have to try. It's the threshold of baking industry. The same spirit of attempt and challenge as poisoning has been persisting.
Cooking ingredients
Cooking Steps
Step1:Prepare two clean basins.
Step2:The quantity of materials.
Step3:Three kinds of oil and water sugar powder are mixed to emulsify the feeling of no oil star.
Step4:First put the low flour and corn starch into the emulsified water, cut and mix well, quickly and lightly, so as to avoid gluten. Then add in the yolk and mix well. Start to preheat the oven 150 ℃ for 15 minutes.
Step5:Pour the batter into the 8-inch round mold and make it 8 points full. Throw it down from 15 to 20cm to shake out big bubbles. Two or three times. Then put it into the oven and heat it for 150 ℃ for 60 minutes. 160 ℃ for 10 minutes.
Step6:Add it again. It doesn't have to be my temperature. Because the oven is different. The temperature is different.
Step7:It can be turned upside down. It can also be turned sideways like me. Self experience. There's no definite basis. It's just that I do the same with the side buckle. It doesn't matter. This one didn't crack
Step8:After half an hour cooling, demoulding. Standard for full mold. Perfect. (microfracture
Step9:No sagging, no sagging. The work is complete.
Step10:Non stick mold.
Step11:Cut to see the tissue. Please ignore my knife skill. Because I don't have a cake cutter. I have a fruit cutter.
Step12:The fruit knife can't cut it. Cut it down to compress the tissue.
Step13:A little pore can't be avoided. Don't run into a dead end.
Cooking tips:The albumen basin must be clean, oil-free and dry. Oil and water emulsification must be done in place, or there will be no Qifeng characteristics. Don't mix the yolk paste in circles. Mix 2:00 and 8:00. There are skills in making delicious dishes.
