Chinese Food
Non retractable Qifeng Cupcake
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The first contact with cake is Qifeng. There is no legendary mad or seven mad. From the first Qifeng cake to now, it has been steadily windy . I don't think Qifeng cake has any special difficulty. The key is the way to beat and stir the protein. It is suggested that you should carefully look at the description of every step in the recipe, especially the tips To find some mixing video will be more intuitive. I believe you will also make beautiful Qifeng.
Cooking ingredients
Cooking Steps
Step1:Separate protein and egg yolk. Make sure there is no oil or water in the protein basin.
Step2:Prepare the paper mold. To prevent the paper mold from deforming, please put the paper film into the silica gel mold.
Step3:Take a clean basin. Add water, milk powder, sugar (15g) and vegetable oil in turn. Quickly beat with hand beater until thick and emulsified.
Step4:Pour in the sifted low flour. Cut and mix well.
Step5:Add the yolk four times. Cut and mix well before adding the next yolk.
Step6:This is the finished yolk batter state.
Step7:Beat the egg white. Sugar (45g) into the egg white three times. Beat until it is dry (the egg beater is at a long right angle).
Step8:Take 1 / 3 of the protein cream and put it into the yolk batter. Mix evenly with the J-shaped technique.
Step9:Pour all the yolk paste back into the albumen basin. Continue to mix in J-shape.
Step10:Put the batter into the mounting bag or silica gel soft measuring cup (my soft measuring cup). Then pour the batter into the mold.
Step11:After filling the batter, shake the pan a little. Then circle the surface with a toothpick to eliminate bubbles. Preheat the oven at 160 degrees.
Step12:Preheating is over. Put the cake in the middle layer of the oven. Bake for about 30 minutes. Put it out of the oven.
Step13:Take off the mold and cool it immediately.
Step14:The finished product is very full.
Step15:Tear off the film and look.
Step16:Look at the organization again. It's very dense.
Cooking tips:1. A slightly thinner paper mold should be used for cup Qifeng, which is not easy to affect the shrinkage of cake body. 2. It is better to beat the protein until it is slightly dry. Too soft may cause shrinkage. Too hard is not easy to mix with the yolk paste when stirring. Sometimes too long stirring may cause defoaming. 3. After the use of egg method. Cake organization is more dense. It can also effectively prevent the cake from shrinking. There are skills in making delicious dishes.
