Chinese Food
6-inch original Qifeng cake
(93068 views)
The story behind this dish
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Put the yolk and sugar a into the beating bowl. Use the hand beater to stir clockwise until the sugar is completely melted.
Step3:Add the salad oil and stir clockwise.
Step4:Add the milk and stir well.
Step5:Sift in the low gluten flour and mix well.
Step6:Add the white granulated sugar B into the protein in three parts. Beat with the electric egg beater until it is dry and foamy.
Step7:Add a third of the protein to the batter and stir well. Pour the batter into the rest of the protein. Stir quickly and evenly.
Step8:Pour the batter into the 6-inch open bottom cake mold. Shake out the bubbles.
Step9:Cossco2701 oven. Heat up and down 160 degrees. Preheat and bake for 40 minutes.
Step10:Shake the cake on the table after it comes out of the oven. Buckle it on the cooling rack immediately. Demould it after it is completely cooled.
Step11:Finished produc
Step12:Finished produc
Step13:Finished produc
Cooking tips:1. The oil should be colorless and tasteless vegetable oil. If peanut oil or olive oil is used, it will destroy the light taste of Qifeng cake; 2. Mix some materials of egg yolk with manual beater. If electric beater is used, it is easy to beat the egg yolk, which will cause big holes in the middle of the cake and affect the taste. 3. Part of the protein materials shall not touch water and oil, and shall not have yolk (because there is grease in the yolk). Otherwise, air may not be able to enter into the protein. The protein cannot be sent up; 4. When lifting the eggbeater, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. The beating can be stopped. 5. The temperature and baking time can be adjusted according to the size of the cake and the characteristics of the oven. There are skills in making delicious dishes.
