Chinese Food
6-inch Qifeng cake
(94332 views)Qifeng cake is soft and delicious. It's suitable for eating alone or making cream cake blanks. It's said that Qifeng cake can only be made successfully after being mad seven times. So it's called Qifeng cake. Qifeng cake has always been my weakness. Qifeng cake is really mad cake. After many attempts, continuous improvement, and finally. It's handy. Qifeng cake is not mad cake at last. Every time it's very successful. No need to worry about cake baking. Sum up a few small points and put them in the back tips. Look more before making the cake. Master the points well. Qifeng won't be so upset. Failure is the mother of success. More experience will make you stronger in the future. The baking road will go further and further
Cooking ingredients
Cooking Steps
Step1:Separation of protein and yolk. In oil-free and water-free container
Step2:Beat the eggs with a hand beater, then add 30g corn oil and beat wel
Step3:Add another 35g of milk and beat well until the two are completely combine
Step4:Sift in the low powder and mix well. Be careful not to mix in circles. Mix back and forth with the Z word until the mixture is in a fine sliding state. Pull up the eggbeater and it will drop smoothly
Step5:Add a couple of drops of white vinegar or lemon juice, and use the electric egg whisk to produce a fine foam. Add 1/3 sugar powder
Step6:Dissolve the protein foam and put it in 1/3 sugar powder
Step7:Add the last 1 / 3 sugar powder when beating to wet foamin
Step8:Keep beating until you feel some resistance in the eggbeater. Stop beating. Turn the container containing the protein upside down. The beaten protein will not fall down. Then the beating is finished. Or pick up the egg beater. You can see that the egg beater's protein has an upright sharp corner shap
Step9:Take 1 / 3 of the beaten egg white and put it into the yolk paste. Turn it over from the bottom to the top and mix evenly. Be careful not to stir in circles. Otherwise, it will defoamer
Step10:Pour the well mixed solution into the remaining protein. Continue to mix quickly from bottom to top
Step11:The batter is fine and smooth. Then shake it hard to produce bubbles
Step12:Preheat the oven. Bake the middle and lower layers at 130 ℃ for about 50 minutes. See if the batter is cooked to see if it continues to climb. Or use toothpick to stick it in and pull it out to see if the toothpick is dry and does not touch the batter. After baking, turn it upside down and let it cool on the air net before demoulding. Pay attention to turn it upside down. Otherwise, it is easy to retract.
Step13:Baked Qifeng cak
Step14:Lingering tast
Cooking tips:1. Protein is the key. Before sending, you must know the steps and the state of sending. Master the egg white. Then Qifeng cake is very easy to make. 2. Stir evenly. Mixing will make the egg white defoaming. Cake climbing failure. 3. Do not oil the cake mold. Do not pad oil paper. It will affect the height of Qifeng cake. 4. If the cake has not been cooked for a long time, but the color is very deep. Then you can buckle a layer of tin paper on the cake mold. 5. Grasp several key points. Qifeng cake makes you no longer There are skills in cooking.
