Chinese Food
Qifeng cake is not mad
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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 ingredients
Cooking Steps
Step1:Prepare 5 fresh refrigerated eggs (6 small ones
Step2:Prepare all materials in advanc
Step3:Add oil and pure milk to the yol
Step4:Drop 4 drops of lemon juice into the egg whit
Step5:Beat the egg white with a beate
Step6:Change to third gear and continue to play after playing fin
Step7:Whisk into fine bubbles and add suga
Step8:Add a third of the sugar. Continue with the third pas
Step9:Keep adding sugar when you feel sof
Step10:Add the remaining 1 / 2 of the sugar and continue to beat with the eggbeater in third gea
Step11:Use a scraper to scrape out the protein cream splashed on the wall edge of the containe
Step12:This step is the key to making a fine and soft protein cream. Then continue to pas
Step13:Pour in the remaining sugar and cornstarch and continue to bea
Step14:Finally, use a scraper to scrape in the protein cream on the edg
Step15:Then continue to beat until the protein cream is greasy and smooth. It's good to feel it's blocking
Step16:Then let it stand for 2 or 3 minute
Step17:Now use these two or three minutes to prepare the yolk paste. Mix the yolk, oil and pure milk evenl
Step18:Add low gluten flour. Mix evenly with a scraper
Step19:Stir until it is smooth and free of particles. Do not over stir to make it firm
Step20:Mix and observe the protein cream. It's still as greasy as befor
Step21:Take 1 / 2 of the protein cream to the yolk past
Step22:Use a scraper to cut and mix from the middle upward
Step23:Like the lines in the picture. Don't circle. It's easy to defoaming
Step24:Then pour the yolk paste into the remaining cream and continue to sti
Step25:Stir evenly until there is no whit
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
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
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
Step29:In 10 minute
Step30:In 20 minute
Step31:In 30 minute
Step32:40 minutes later. Ful
Step33:In 60 minutes. Then bake at 160 degrees Celsiu
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
Step35:After the toothpick is remove
Step36:
Step37:
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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.
