Chinese Food
Coco Qifeng goo hoof cake (7 inches)
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Father's Day is coming. I want to tell my father here. It's hard. Mom said Dad loves me the most. When he was very young, Dad would take me everywhere. He always left me delicious food. He always worried about my malnutrition. Dad's requirements for food are quite high. And his living environment when he was a child. He likes to eat Western food and Western-style snacks. He also has high requirements for the color, smell and taste of Chinese food. Up to now, my father has always talked about where there are delicious restaurants and which dishes are classic. Dad likes Western desserts best. He made two cakes for him on his birthday. He still didn't have enough. He just received the guguhoff cake mold from the chef. OK, let's tempt him with a keqifeng cake. Guguhoff was originally a kind of heavy oil bread with cake taste from Germany. I'm free to make a light Qifeng cake with lower calories. The kitchen mold is really good. At first, I was worried about getting mixed up. I was afraid that it would not be easy to demould. I wanted to work in the mold
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk. Whisk the yolk into mil
Step2:Add corn oil and stir until there is no oil particl
Step3:Sift in low flour, starch, cocoa powde
Step4:Whisk in a zigzag shape with beat egg until there is no powde
Step5:Add vanilla essence and lemon juice to the egg whit
Step6:Add sugar (salt together) in three times, stir at medium speed until there is a grain, and then stir at low speed until the beater is raised to a sharp angle. Stop beating immediately
Step7:One third of the albumen paste is added to the yolk paste. The turning plate is even. The way is from 1:00 to 7:00. Never circle
Step8:Add the rest of the batte
Step9:Mix evenl
Step10:Pour the egg paste into the guguhoff mould and shake it hard for a few times. Shake out big bubble
Step11:Preheat the oven for 125 degrees. Bake for 45 minutes (the temperature time depends on the oven setting). Take out the cake and hear no rustle. Insert the toothpick. If there is no residue on the toothpick, it means the cake is cooked
Step12:Take it out and shake it. Then put it on the air line immediately. When the cake is completely cool, it will be demoulded. Unexpectedly, the cake will fall out by itself before it is cool. The kitchen mold is really super non stick
Step13:What it looks like after demoulding. Sift sugar powder on the surface. Squeeze in chocolate sauce. Decorate it
Step14:Finished produc
Step15:Finished produc
Step16:Finished produc
Step17:Finished produc
Step18:It's enough to tempt dad's taste bud
Cooking tips:1. I used two eggs less than 60g. If two eggs are more than 65g, there should be two eggs. Less than 60 grams of eggs. The amount of three should be OK. There is one more yolk than mine. 2. The mold used is a 7-inch guguguhoff Cupcake mold, which is good for cooking.
