Chinese Food
Qifeng cake
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It seems that Liuxin cake is very popular recently. As a result, the filling in the middle is not mixed well and seems to sink to the bottom. It turns into mango mud Qifeng cake. Fortunately, the cake is very delicate and delicious Which netizen can do the flow heart consult me
Cooking ingredients
Cooking Steps
Step1:Pick a bigger egg, two separate the yolk from the egg white, sift through the flour, a lot of squares, three eggs. In fact, because I was going to do flow heart, I was afraid too much to put down flow heart, so I only used two eggs (mango in the picture was going to do flow heart, to do Qi wind, not mango fruit) to call all kinds of material
Step2:Put sugar in the yolk and beat it well, then add corn oil and beat it well, then add milk and stir it well and pour it into the sifted low powder. Turn the yolk paste up and down, or stir it back and forth in the shape of Z word. Don't stir it in circles, so as to avoid the gluten. If it's stirred too much, it will cause the gluten on the batter to collapse and crack. The egg beater will lift the batter from the batter, and the batter will drop easily and smoothly from the egg beater without dry powder The Yellow paste is mixed successfully and put aside for us
Step3:Drop two drops of lemon juice into the protein. If not, add a little white vinegar to help the white sugar three times, add the protein to the crude fish eye vesicle, add 1/3 sugar to a slightly fine foam and add 2/3 sugar. When the egg white is rough, add the last sugar and continue to beat until the egg white is fine. Use the electric egg beater to beat it in a low gear for a while. When you feel a little resistance, stop beating so as not to beat it too much. Lift the egg beater head and look at the small upright corner
Step4:Put 1 / 3 of the whipped cream into the yolk paste. Mix them evenly (from bottom to top). Remember not to draw circles
Step5:Then pour all the mixed yolk batter into the albumen basin and mix it evenly with the same method until it is fully mixed. After making the cake batter, pour the cake batter into the six inch mold, then lift the mold and shake it several times to shake out the big bubbles in the batter
Step6:In order to ensure that the cake does not crack or collapse, we use the baking method of low temperature and high temperature to preheat the oven first and then put the baking tray and mold into the middle and lower layers of the oven. The time setting is 40 minutes. We use 130 ℃ to bake first. At this time, the cake will slowly grow high until it reaches the highest state (about 25 minutes), and use 150 ℃ high temperature to color the cake (because at this time, the cake has expanded to the maximum height Of course, it depends on the temper of the ovens. Some people bake directly at 150 ℃ for 35 minute
Step7:The Qifeng cake out of the oven should be turned upside down and put in natural cool immediatel
Step8:
Cooking tips:The yolk basin should be free of oil and water. When the egg whites become a hook, you need to lift it up for a few rounds to see if it's crossed. The oil used by Qifeng should be blended oil or salad oil with light taste. Peanut oil and olive oil with heavy taste will affect the fresh taste of the cake. Lemon juice can make the finishing touch. The cake without lemon juice will have a little egg smell. After adding lemon juice, the cake will not only taste soft and elastic, but also have a light lemon flavor, which will make people have endless aftertaste. The flour with low gluten must be used, because the flour with high gluten is easy to gluten. The cake baked after the gluten is not bulky, and it will be as tough as a big cake If you can't buy low flour, you can mix it with flour and corn starch in a ratio of 4-1. Don't make circles when mixing it. You have to cut it up and down and mix it with oven temperature according to your own oven temper. It's easy to judge whether the cake is mature or not. Just press the surface with your fingers gently and it's elastic and won't collapse
