Chinese Food
Six inch Qifeng cake - super detailed version
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The simplest and most difficult part of cake is Qifeng. Qifeng sometimes makes people crazy. I've been walking for months trying to find out how to bake Qifeng perfectly. I've tried many recipes and finally determined the recipe of Qifeng. Every time I bake it, it's very successful. Write it and share it with you. All the words are hard coded. Please indicate the source of the reprinted words. Thank you^_^
Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. The total weight of the egg shell is 140g. The container for the egg white must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it. Otherwise, it is difficult to get rid of it.
Step2:Beat the egg yolk with a hand beater, then add 30g corn oil and stir evenly. Corn oil can be replaced by sunflower seed oil and salad oil, which are lighter in flavor. However, butter, vegetable oil and olive oil are not recommended.
Step3:Add another 35g of milk and stir well. Make sure to stir for a while. Mix the egg liquid, oil and milk thoroughly.
Step4:Add 45g of low gluten flour and mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth. Do not rotate it to avoid the gluten.
Step5:The batter is lifted from the batter. The batter drips easily and smoothly from the batter without dry powder. The yolk batter is mixed successfully. Put it aside for use.
Step6:Squeeze a few drops of lemon juice into the egg white. The same is true if there are no drops of lemon vinegar. The electric egg whisk will send the egg whites to the egg white at a high speed until it appears fine foam. Add 1/3 sugar powder. Some friends ask what the icing sugar is. I use the white sugar to put the cooking machine on. Oh, the sugar powder is produced.
Step7:Use electric egg whisk to continue high speed. When the egg white foam is gone, add 1/3 sugar powder when it is fine and smooth.
Step8:The electric eggbeater continues to beat at high speed. Add the last third of sugar powder when beating until wet foaming.
Step9:Continue to beat until the protein has fine lines. The electric egg beater will use a low gear to beat for a while. When you feel some slight resistance, stop beating to avoid defoaming. Lift the egg beater to have a look. It will show a small upright sharp corner. The beating is finished.
Step10:Use a silica gel scraper to take a third of the protein and put it into the egg yolk paste and mix it evenly. Do not turn it around to avoid defoaming. Mix it from the bottom like a stir fry. Do not mix it too heavily. The technique should be light.
Step11:Pour all the yolk batter into the egg white. Stir it evenly as before. The action should be light.
Step12:It's a mixed egg yolk paste. It's delicate and smooth.
Step13:Pour the mixed batter into the six inch anode movable bottom mold. Drop it vertically for several times from a height of about 10 cm to produce a big bubble. I dropped it for about ten times. Ha ha. If there is a drop of batter on the edge of the mold after shaking, wipe it clean. Otherwis
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Cooking tips:Pay attention to several details in the baking process of Qifeng cake. Please do not open the oven door frequently during the baking process. Entering the oven with cold air will make the internal organization of Qifeng unstable. To judge whether the cake is cooked, it usually falls back when the cake reaches the highest point. After falling back, it's almost ten minutes. Then, press the cake by hand. The cake will pop up soon, indicating that it's cooked. If it's not cooked, you can extend the time or increase the temperature and bake it for a while. If the color of the cake is very deep but not yet ripe, put tin paper on it for low-temperature baking to avoid too deep color. There are skills in making delicious dishes.
