Chinese Food
8-inch Qifeng cake
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Once, I was a rookie of Qifeng. I met all the failures of Qifeng. At that time, there was no teacher to ask. Only rely on their own online search. Watch the video. Solve every problem. After a lot of practice and using countless eggs, finally, between talking and laughing, I can also make a cake called Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:Beat the egg's protein and yolk in an oil-free basin (the egg is better to use a larger one).
Step2:Drop 2 drops of white vinegar (to remove the smell of eggs) into the protein basin. Beat with the electric eggbeater at a low speed until the fish's eyes are bubbly. Add 20 grams of white sugar, and then beat at a medium and high speed.
Step3:Add 20 grams of white sugar to the egg white when the grain appears.
Step4:Middle and high speed beating. Beat until the protein is white and sticky. Add 20g white sugar for the third time when the egg beater or the protein in the basin has a soft white small hook.
Step5:Then beat it at medium and high speed for a few minutes. Then observe the beating head and the basin every other time. If there is a small vertical triangle, and the liquid in the inverted buckle basin cannot fall out. The protein will be sent away. Pull out the two heads of the eggbeater. Knock them down. Get the protein solution back to the basin as much as possible. It doesn't matter if it's not clean. Put it in a clean bowl for later use. Refrigerate the protein bowl.
Step6:Add milk, corn oil, low gluten flour and corn starch in turn to the yolk bowl.
Step7:Put on the egg beater You just used. First, use the egg beater to stir the flour in the basin. The purpose is to prevent the dry powder from splashing. Then, beat it at a low speed for half a minute. It will make a uniform egg yolk paste. If you don't think it's even, put down the head of the egg beater. It's like a manual egg beater. Just hit the zigzag shape in the basin (you can't circle it. It will defoaming).
Step8:Preheat the oven at 120 ℃ for 5 minutes. Take the albumen basin out of the refrigerator. Use a scraper to take two-thirds of it and put it into the yolk basin. Mix it up and down gently and evenly. Don't take too long. It's almost OK.
Step9:Pour the mixed cake paste back into the albumen basin. Gently mix it up and down.
Step10:The next step is to pour the cake paste into the mold. I have pre processed the mold. It's very convenient to demould - the mold needs to use a positive movable bottom mold. Take out the bottom of the mold, cut a piece of tin paper about the size of it, and then wrap the bottom with tin paper.
Step11:Put the bottom back into the mold. This method is what I learned on the Internet. It's hard to get rid of. Every demoulding is very clean and beautiful. (this should be done before the protein is added
Step12:Slowly pour the cake paste into the mold. The cake paste is piled up like silk layer by layer. It is a successful cake paste
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Cooking tips:When making Qifeng cake, we should not be afraid of hands and feet. We should pay attention to every link, for fear of making a mistake. In fact, it's not good. As long as the protein is good, the mixing method is right, the oven temperature is good, and everyone can make a good Qifeng cake. It seems that it doesn't work. In fact, it is effective, simple and labor-saving in practical operation. Of course, you should pay attention to speed and time. There are skills in making delicious dishes.
