Chinese Food
8-inch Qifeng cake
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At the beginning of baking, I often ask - why does it collapse? Later, I learned that my technical level was poor and I had no experience. So I accumulated experience. In exchange for perfect. I am not a professional. I just express my understanding
Cooking ingredients
Cooking Steps
Step1:Material phot
Step2:Separate the egg white and yolk. Put them into a clean basin without oil or water
Step3:Add pure milk, corn oil and mix wel
Step4:I also recorded a small video for my friends to watch. So I can only take a screenshot and sift in the low powde
Step5:After mixing, the batter can hang in strips. It's OK. It's ready to use. Prepare to beat the egg whit
Step6:I'm lazy. Put all the eggs in the egg white at one time
Step7:A picture of beating egg whit
Step8:When you hit the pattern like this, add the flour and continue to beat. It's said before. Why do you add cornflour? Adding raw meal is to make the protein beat more delicate, more stable and does not affect the tast
Step9:If you hit it in such a pattern, just hit it a few more times
Step10:The egg head is hung to the hook point. The protein has been beaten. It's delicate
Step11:It's a beaten cream. It's in the shape of an 8
Step12:Divide the egg white cream into two parts. Add it to the yolk paste. Stir in a zigzag shape
Step13:Or stir it with a stirring knife. Start from the middle. Stir it like cooking
Step14:Fuzzy cut off some picture
Step15:Can you see the mixing method clearl
Step16:Butter the mold. After mixing, pour in the mold. Pay attention to it. I pour the cake paste one before and one after. Pour the cake paste in a word state, so that there won't be so much air enterin
Step17:See? It's a forward pour of batter
Step18:This is backwar
Step19:After pouring the batter, hold the mold and rotate with small force to shake out bubbles. This is the bottom mold. Don't be too strong. The stronger the vibration, the more bubbles. So be patien
Step20:After shaking, preheat the oven at 180 degrees for about 10 minute
Step21:Here's my baking temperature. 180 degrees for 10 minutes first. 150 degrees for 50 minutes. This time, I'll lower the temperature and try to bake. Put it in the tube for 130 degree
Step22:After 60 minutes, cool the cake and release it by hand (I'll teach you how to remove the film when I make the spinach cake
Step23:No sagging. No waist. It turns out that when I turn down the temperature, the color is ligh
Cooking tips:At first, we can suggest 180 degrees for 10 minutes. Then we can adjust the low point. It depends on your oven. The cake paste must vibrate bubbles. The roughness and delicacy of the inside must be seen as the key to vibrate bubbles. In addition, when it's out of the oven, you have to fall down 2 times, shake out the heat, turn it upside down immediately, and you have skills in spreading cool and demoulding to make dishes delicious.
