Chinese Food
Kekeqifeng cake
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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. -
Cooking ingredients
Cooking Steps
Step1:Prepare the materials to weigh. Three eggs weigh about 140 grams. If it is a large egg, only two are needed. The weight is about 135 grams.
Step2: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.
Step3:Beat the egg mixture with a hand beater, then add 30g corn oil and stir evenly. Corn oil can be changed into sunflower seed oil and salad oil, which are lighter in flavor. However, butter, canola oil and olive oil are not recommended.
Step4:Add another 35g of milk and stir well. Make sure to stir for a while. Mix the egg liquid, oil and milk thoroughly.
Step5:This is the well beaten egg mixture.
Step6:Add cocoa powder and mix well.
Step7:Put in the low gluten flour and mix well. When mixing, use the egg beater to form a Z-shaped shape and gently stir it back and forth. Do not rotate it to avoid the gluten.
Step8: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.
Step9:Squeeze a few drops of lemon juice into the egg white. It's the same with a few drops of white vinegar without lemon juice.
Step10:Electric egg whisk delivers the egg white to the egg white at a high speed. It adds a 1/3 sugar powder. A friend asks what the sugar powder is. I use sugar granulated to make the machine. Oh, it is sugar powder.
Step11:Use electric egg whisk to continue high speed. When the egg white foam is gone, add 1/3 sugar powder when the protein is fine.
Step12:The electric eggbeater continues to beat at high speed. Add the last third of sugar powder when beating until wet foaming.
Step13: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.
Step14: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.
Step15:Pour all the yolk batter into the egg white. Stir it evenly as before. The action should be light.
Step16:It's a mixed egg yolk paste. It's delicate and smooth.
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.
