Chinese Food
8-inch Qifeng cake
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I have been studying Qi Feng for some time. Talk about your own experience. Now there are various online recipes. The oily milk is mixed with low powder and egg yolk respectively. I use sugar and egg yolk to pass first. I'm more used to it.
Cooking ingredients
Cooking Steps
Step1:Prepare the materials. Separate the egg white from the yolk. Add 20g sugar to egg yolk and stir wel
Step2:Add the milk and corn oil in step 1 and stir well. The milk can be replaced by orange juice or water. It's better to use milk and orange juice to taste. I thin
Step3:Add in the low gluten flour and stir. Sift the low flour. Otherwise, it will agglomerate. Remember that if you don't stir hard, it will affect the taste.
Step4:Batter with yo
Step5:Add white vinegar to the egg white. Beat until it is fish like. Add 1 / 3 white suga
Step6:Add 1 / 3 white granulated suga
Step7:Add 1 / 3 white granulated sugar after wet hai
Step8:To make Qifeng cake protein, you need to beat it to hard foam hai
Step9:Add one third of the protein to the batter and sti
Step10:Mix the batter with the remaining custar
Step11:Pour in 8-inch mol
Step12:Slightly shake
Step13:. put in 140. Bake for 25 minutes. 170. Bake for 20 minutes. Shake out the oven and turn it upside dow
Step14:Half an hour of membrane remova
Cooking tips:White vinegar and Tata powder. Lemon effect. Protein is alkaline. White vinegar is to adjust the pH. a proper amount is good. The cleanness of the protein and yolk will affect the egg white. There are skills in making delicious dishes.
