Chinese Food
[pine nut, soy milk, Qifeng cake] 5-inch German Miji love dish
(91393 views)![[pine nut, soy milk, Qifeng cake] 5-inch German Miji love dish](https://cp1.douguo.com/upload/caiku/d/6/a/yuan_d6b154d482ed81c94915ae4561ee03ea.jpeg)
My father and mother love my cake. Especially my father likes cake. He always told my mother that the cake made by my second brother is very delicious, fragrant, thin and tender. The cake is a good toss by me. Listen to my mother. I'm very happy. Not tired of the more tossing. So also think of ways to toss different tastes of cake. Every three or five to send to mom and dad. I wish my parents a long and healthy life. Happy and happy. Today, this one is also a new taste. It tastes good. Eat more pine nuts, but it's good. Add in the nutrition of native eggs. Never toss 5 inch mold. By the way, let's have a test. If you use 6-inch mold, you will not be satisfied with the mold. If you use 5-inch mold, you will have an extra cupcake. -
Cooking ingredients
Cooking Steps
Step1:Separate the protein and yolk. Put the protein into a bowl without oil and water. Put it back into the refrigerator for refrigeration. First, deal with the yolk paste. Add soymilk into the yolk.
Step2:Then add the sifted low powder and corn oil. 10g white sugar to break up and stir evenly without particle emulsification.
Step3:This is a mixture of non granulated and emulsified batter for use.
Step4:Remove the protein from the fridge. Add sugar 3 times. First send the fish to the fish eye first and add the first sugar. First, add the second white sugar and lemon juice to the more abundant foam at the middle speed. Continue to change the speed to the rich and delicate foam. Add third times of sugar. Always send it to wet first. It means that the stir bar can pull out the small hook. But it still needs to continue to dry. (rigid). That is, when it is very rich and solid foam, it can stop when the speed is low. When the resistance is obvious, it can stop. Preheat oven 150 for 10 minutes.
Step5:Take 1 / 3 of the protein and put it into the egg batter. Use the silica gel scraper from 1 point to 7 point to turn it up or z-stroke to turn it over. Mix it quickly and lightly while turning the large basin to mix it up. Then pour the batter back into the remaining protein and mix it up with the same method.
Step6:Pour the batter into the 5-inch movable bottom mold to smooth out the big bubbles. Put the pine nuts one by one gently. The protein is good enough to support the pine nuts. Then send it to the oven.
Step7:It is easy to crack when the temperature is high. (10 minutes after entering the oven, the height will start to grow. 20 minutes later, the length will be higher than the mold edge. 30 minutes later, the middle height will be about 5cm 6cm higher than the mold edge. Slight cracking in the middle is a normal phenomenon. It is also a successful Qifeng).
Step8:When the whole process is over, pat the cake lightly with your hand. If there is a big rustle, it means that there is still too much water unfinished or not ripe. It needs to be put into the oven for 130 minutes and then baked for 10 minutes. On the contrary, it means that the baking is done. It's better to cool the bread rack for more than 3 hours. It's better to demould it overnight. The successful Qifeng doesn't step on the waist. Gently press the edge of the cake with your fingers to separate but not tread. Maybe use the demoulding knife to circle the edge gently and smoothly. Then you can easily lift the bottom bracket. Then demould i
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Cooking tips:Native eggs are characterized by large yolk and less protein, so try to pick a bigger one. Soybean milk can filter the dregs or not. You can enjoy yourself. The soymilk in this recipe is not filtered. It is not wasteful and nutritious. We don't like too much sweetness. We can enjoy the content of sugar. Oven fire 148 degrees up and down with wind mode baking for 50 minutes. There are skills in making delicious dishes.
