Qifeng cake is not mad

low gluten flour:100g pure milk:70ml vegetable oil:60ml egg:5 (big 5. Small 6) sugar:80g corn starch:10g lemon juice:4 drops https://cp1.douguo.com/upload/caiku/0/7/a/yuan_0767cedf530371c9b052ca6d4cd9f10a.jpeg

Qifeng cake is not mad

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Qifeng cake is not mad

This time, I've photographed all the previous work one by one. I haven't photographed them before. I've skipped them. I've photographed all the steps that can be photographed this time. The steps are a bit cumbersome. But it's a reference for novices. This is to make 8-inch quantity. If you make 6-inch quantity, you can reduce it accordingly. And the container for making Qifeng cake should be oil-free and water-free.

Cooking Steps

  1. Step1:Prepare 5 fresh refrigerated eggs (6 small ones

  2. Step2:Prepare all materials in advanc

  3. Step3:Add oil and pure milk to the yol

  4. Step4:Drop 4 drops of lemon juice into the egg whit

  5. Step5:Beat the egg white with a beate

  6. Step6:Change to third gear and continue to play after playing fin

  7. Step7:Whisk into fine bubbles and add suga

  8. Step8:Add a third of the sugar. Continue with the third pas

  9. Step9:Keep adding sugar when you feel sof

  10. Step10:Add the remaining 1 / 2 of the sugar and continue to beat with the eggbeater in third gea

  11. Step11:Use a scraper to scrape out the protein cream splashed on the wall edge of the containe

  12. Step12:This step is the key to making a fine and soft protein cream. Then continue to pas

  13. Step13:Pour in the remaining sugar and cornstarch and continue to bea

  14. Step14:Finally, use a scraper to scrape in the protein cream on the edg

  15. Step15:Then continue to beat until the protein cream is greasy and smooth. It's good to feel it's blocking

  16. Step16:Then let it stand for 2 or 3 minute

  17. Step17:Now use these two or three minutes to prepare the yolk paste. Mix the yolk, oil and pure milk evenl

  18. Step18:Add low gluten flour. Mix evenly with a scraper

  19. Step19:Stir until it is smooth and free of particles. Do not over stir to make it firm

  20. Step20:Mix and observe the protein cream. It's still as greasy as befor

  21. Step21:Take 1 / 2 of the protein cream to the yolk past

  22. Step22:Use a scraper to cut and mix from the middle upward

  23. Step23:Like the lines in the picture. Don't circle. It's easy to defoaming

  24. Step24:Then pour the yolk paste into the remaining cream and continue to sti

  25. Step25:Stir evenly until there is no whit

  26. Step26:Pour it into the 8-inch mold at a height of 20cm (about 7, 8 minutes full). This height has shaken off the big air bubble

  27. Step27:So at the last 10 cm position, shake it twice. Don't shake it too many times. Two times is enough. If you shake it too many times, air will enter into the bottom and bubbles will disappear

  28. Step28:Preheat the oven and put it in the middle of the oven at 190 ℃ for 80 minutes (personal oven is different. Control by yourself

  29. Step29:In 10 minute

  30. Step30:In 20 minute

  31. Step31:In 30 minute

  32. Step32:40 minutes later. Ful

  33. Step33:In 60 minutes. Then bake at 160 degrees Celsiu

  34. Step34:After 80 minutes, you can reach in with toothpick to see if it's fully cooked. My oven has been baking for 80 minutes before it's fully cooked

  35. Step35:After the toothpick is remove

  36. Step36:

  37. Step37:

  38. Step38:

  39. Step39:

  40. Step40:

  41. Step41:

  42. Step42:

Cooking tips:My 8-inch Qifeng cake has been baked in my oven for 80 minutes. It's a long time. The baking time depends on my oven. My oven can only say that it's too gentle. So it's very hot for a long time. Generally, the oven is controlled at 165 ℃ for 40 minutes, which should be good for cooking.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook Qifeng cake is not mad

Chinese food recipes

Qifeng cake is not mad recipes

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