Chinese Food
[baking basis] - details, methods and processes of fluffy and successful Qifeng cake
(71926 views)![[baking basis] - details, methods and processes of fluffy and successful Qifeng cake](https://cp1.douguo.com/upload/caiku/4/4/0/yuan_445a6dd75dc54632131cf5051119f130.jpg)
I have taught thousands of students to bake Qifeng cake since the opening of baking classroom in 11 years. My practice is different from that of the routine. The baked Qifeng cake usually cracks (usually when using Qifeng cake as the sandwich, it needs to be turned upside down and sliced). The Japanese Qifeng cake is more and more beautiful when it cracks. It is very fluffy. The taste is moist and not dry. Two sugar 30g, oil 22G, milk 27g, low powder 38g, temperature 175 ℃, 3540% The clock is different from the conventional way of making: put the flour first and then the yolk. It can be mixed evenly in a short time (usually put the yolk first and then the flour. Mix after putting the flour. It is easy to have small particles. In order to break these small particles, we will spend a lot of time to mix them. It is easy to cause the cake is not soft enough and the hair is not high (but it will not crack normally). The most important point of my making method is that the mixing time should be short and fast. This kind of Qifeng cake is very fluffy. Three times of mixing in the process
Cooking ingredients
Cooking Steps
Step1:First mix the juice (or milk, etc.) with the salad oi
Step2:Turn the mixture into a semitransparent lotion that can not see the star. It takes about half a minute to stir. There is no special technique to pay attention t
Step3:Then sift the low gluten flour. Gently press the flour into the oil lotion with a scraper. It is a turning technique. That is, use the scraper to turn upwards from the bottom and then press down. Mix the flour thoroughly with the oil emulsion. The pellet ball must be pressed and dispersed. We must not stir vigorously. So that the flour will stretch. About half a minute or so.
Step4:Add 2 yolks nex
Step5:Or by mixing. Mix the egg yolk and flour paste to a smooth and particle free state
Step6:Start beating egg whites. Beat egg beater at low speed for about 20 seconds. Add 30g sugar and 2G Tata powder (use a few drops of white vinegar or lemon instead), Speed up the beater to the maximum speed. The ordinary electric beater needs to pass more than minutes. Turn the beater upside down. The protein tip at the tip of the beater will not bend. As shown in the figure, this is the best reference standard. When the protein is hit to such a hard foaming degree, the cake can be delivered well. About 23 minute
Step7:Take one-third of the egg white and add it to the yolk paste. Still use the method of gently mixing. Use the mixing gesture of turning the bottom up. Mix the yolk paste and the egg white. About 20 seconds
Step8:Mix the mixed albumen yellow paste with the remaining two-thirds of the albumen gently by turning. About half a minut
Step9:Pour the mixed cake paste into the cake mold. Then lift the cake mold 34cm away from the table and let it fall freely. Shake the cake mold 23 times in this way. Let the gas in the cake paste pat out. At the same time, shake the surface of the cake
Step10:Place in a 170 degree oven and preheat for 10 minutes from low to high for the second layer. The temperature of the oven varies with the heating of the upper and lower tubes for 3040 minutes, so be careful not to bake or not. Use toothpick to insert it in and take it out. Without batter, it is not necessarily baked. There may still be a way out and collapse. Or the bottom of the cake is very solid. It's safe to bake for 40 minutes if the surface is not paste
Step11:After baking, take out the oven and drop the cake mold 23 times. The purpose is to make the cake not easy to retract. Then buckle it upside down on the baking net. It is better to hang the baking ne
Cooking tips:The key points to success in Qifeng are as follows: 1. The degree of egg beating is very important. It's not the spoon in the egg. If the spoon doesn't fall down, it means that the egg is beaten. The best way to judge is to turn the beater upside down and beat the egg head up. The top protein tip won't bend. Or the tip has a little bend. The most commonly used beater needs to pass for more than 4 minutes. It's better to just take the eggs out of the refrigerator. It's easier to beat them. In addition, it's said that adding sugar three times when you're beating the egg. It can't be carried out. I've always been lazy and added at one time. It doesn't have much effect on the effect of beating. 2. After the cake comes out of the oven, put it down in half space of 4cm. Drop the cake mold a few times to make the cake not easy to retract (it's very important, because in the moment of shaking, the hot air can emit a lot of heat, help the cake cool down and reduce the chance of retraction). Then immediately buckle it on the baking net. After the warm heat, demould it. This kind of cake is not easy to retract. Cooking
