Chinese Food
6-inch Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Prepare all kinds of materials according to the quantity. Separate the yolk from the protein. The bowl containing the protein shall be free of oil and water.
Step2:Mix the yolk and sugar and beat them evenly with the beater. Add corn oil in three times. Beat each time with the beater until the mixture is even and then add the next time. Then add the milk. Stir wel
Step3:Mix the low gluten flour and baking powder, sift them into the yolk, turn them over with a silica gel knife, mix them evenly, make them into yolk batter, and put them aside for standby
Step4:After washing and drying the eggbeater, start to beat the egg whites. When the protein is sent to the fisheye bubble state, add 1 / 3 of the fine sugar, continue to beat, and add the remaining sugar twice.
Step5:Send the protein to the state of dry foaming, that is, after lifting the eggbeater, the protein will pull out the short upright sharp corner.
Step6:Put 1 / 3 protein in the yolk bowl. Stir evenly (from the bottom up. Do not circle. Otherwise, the protein will defoaming
Step7:Pour the batter into the rest of the protein. Mix again until the batter becomes smooth and smooth without obvious bubbles or lumps. It is Qifeng cake batter
Step8:Pour the batter into the mold. It's about 4 minutes full of the mold. Shake the mold on the table for several times. Shake out big bubble
Step9:Put the cake in the oven which has been preheated for 120 degrees. The bottom layer. Set the top 120. The bottom 100. Bake for 6070 minutes
Step10:The last 20 minutes can be adjusted to 150 degrees up and down. After the cake is baked, it will come out. The baked cake can expand to 8 or 9 points of the mold. The top may be slightly higher than the mol
Step11:Put the cake out of the oven on the table and shake it. Then immediately pour it on the drying stand until it cools completely. Demould after coolin
Step12:The baked Qifeng can be used to make the mounting cake. It can also be cut into pieces and eaten directly.
Cooking tips:It's the 8-inch recipe of Jun Zhi. The amount here has been multiplied by 0.56 to 6-inch. My oven is haystack ho30c. According to the high temperature on the recipe, I tried it several times. It was found that it's successful to make it up to 120 degrees, down to 100 degrees, down to 70 minutes (the last 20 minutes and then up to 150 degrees). There's no collapse and there's no skill in making delicious dishes on the crater.
