Chinese Food
Qifeng cake high gluten flour series
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There is no low gluten flour at home. But it's hard for me. So I created a high gluten flour plate. It doesn't crack or shrink. It's perfect. There used to be more than three eggs. This time, two eggs are just right. The most important point. Xiaomeng found that it is not necessary to be careful when making Qifen cake. It can also be done simply and roughly. -
Cooking ingredients
Cooking Steps
Step1:Prepare two oil-free and water-free appliances first. Make sure there is no oil and water or it will be difficult to send them away. Then the yolk and egg white are separated. In fact, there is no need to separate the yolk and egg white. A spoon is enough.
Step2:Add warm milk (normal temperature in summer) and corn oil to the yolk. Never use oil with strong taste. You can choose olive oil, corn oil, salad oil, etc.
Step3:Add high gluten flour and corn starch. It doesn't need to be sifted at all. It's simple and rough enough. There is no need to add sugar to the yolk paste. Just add sugar to the egg white. So there is no need to add sugar in this step.
Step4:Use the hand mixer to stir hard. Make sure to stir hard. As long as the time is within half a minute, there is no need to worry about the tendon. Xiaomeng has proved that good Qifeng can be roasted by turning and stirring. There is no hand mixer. Three pairs of chopsticks are recommended.
Step5:The manual eggbeater is lifted out of the batter. The batter can be easily and smoothly slid down from the manual eggbeater. It can be put aside for standby.
Step6:Add salt to the egg white.
Step7:Add the first 20 grams of sugar when the electric egg beater hits the fish eye.
Step8:Use electric eggbeater to send eggs at high speed. When the egg white turns completely white, add the second sugar. 20g. At this time, all the sugar has been added. It doesn't need to be added three times at all. Two times is enough.
Step9:At this time, you can use low speed to kill. When you feel a little resistance, stop killing. Lift the beater to see. It's OK to present a small sharp angle with three dimensions.
Step10:Add a third of the albumen paste. Be careful at this time. Don't stir it in circles to avoid defoaming. Stir it from the bottom like cooking. The technique should be light. At this time, the oven can start to warm up. Heat up and down 120 degrees. Warm up for more than 10 minutes.
Step11:Then pour it into the leftover protein just now. Stir it as before. The technique must be light.
Step12:The batter is smooth and delicate.
Step13:Pour it into the six inch anode movable bottom mold. Do not grease it in the mold. It will backfire. In addition, I put the mold upside down. I realized after I finished the reminder from douyou. Please don't put it upside down, or it won't look good.
Step14:You will find a lot of bubbles in the cake paste.
Step15:I fell down from a height of more than ten centimeters, and there was a big bubble. I fel
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Step17:
Cooking tips:If you think the baking temperature of this recipe still needs to be adjusted in the middle, it's a bit troublesome. You can choose to bake it at 130 ℃ for 45 minutes, so you don't need to adjust the temperature in the middle. There are skills in making delicious dishes.
