Chinese Food
6-inch perfect Qifeng cake
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Qifeng cake is a compulsory course for every baking enthusiast. A successful Qifeng cake is the foundation of fancy cake. As a self-taught scholar, he has experienced a barrier from failure to success. Finally, he summed up some small experience here to share with you.
Cooking ingredients
Cooking Steps
Step1:Use the egg white separator to separate the egg white for standby.
Step2:Add sugar, milk and salad oil to the separated yolk in turn, and then sift the flour in three times to form a uniform batter.
Step3:Use the electric beater to beat the egg white to the coarse fisheye state at a low speed, and add a third of sugar.
Step4:Beat at high speed until the protein is dense. Add a third of sugar.
Step5:Continue to hit the protein with a slight grain at high speed. Add the last third of sugar.
Step6:When there is a small hook, it is a wet foaming stage. It is suitable for making cheese cake and yogurt cake.
Step7:Continue to beat at high speed. You will feel a little resistance. Lift up the eggbeater and see two sharp points that do not fall. The protein in the inverted buckle container does not flow and does not fall down. It can achieve rigid foaming.
Step8:Because the density of protein and batter is not the same. In order to avoid defoaming, add protein in three times. Take one third of protein each time and add it to the batter. Mix the batter evenly by means of bottom copying, edge scraping and cutting. The whole process is fast. The protein is not as weak as you think. You don't have to creep.
Step9:The evenly stirred batter can be poured into the mold at a high speed to avoid the generation of large bubbles. When the batter is poured well, the small bubbles can be shaken off by a few times of dropping gently on the bottom with a towel.
Step10:Use a tray to put the mold in the middle of the oven. It's 120 degrees up and down. Bake for 30 minutes.
Step11:Drop the mould vertically immediately after it is put out of the furnace. Use two bowls to build a shelf. Turn it upside down to cool it.
Step12:Turn it upside down until it is completely cool before demoulding.
Cooking tips:1. Egg white - the container must be completely clean, free of water and oil. There must be no yolk in the egg white. When the egg beater is lifted when it is hard to foam, the egg white will not drop. When the container is buckled, the egg white will not flow. 2. Oven temperature - a lot of people have done the previous steps. But they lost in the temperature. I used a 30 liter Galanz oven. Because the space is not very large. According to most people's recipes, I failed to use 150 ℃ high temperature. Later, I boldly adjusted the temperature to 120 ℃, which opened a door to the baking world. Everyone's oven has a different temper. You need to find out by yourself. I usually use 120 ° 30 minutes to bake 6-inch Qifeng. I usually use 120 ° 50 minutes to bake 8-inch Qifeng. 3. Successful standard: no cracking (slight cracking can be ignored), no waist collapse, and even and fluffy internal structure. 4. It is not recommended to add too many optional additives. There are skills in making delicious dishes.
