Chinese Food
Original Qifeng cake roll
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Qifeng cake roll tastes soft, delicate and soft. Because its body has a certain degree of wetness, it is not easy to break when it is rolled up and is loved by many people. It is easier to succeed than Qifeng cake. -
Cooking ingredients
Cooking Steps
Step1:Prepare materials and weigh them.
Step2:Separate the egg white from the yolk. The choice of egg is about 60 grams. The container for putting 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 40 grams of corn oil and stir evenly. The corn oil can be changed into sunflower seed oil and salad oil, which are lighter in flavor. However, butter, rapeseed oil and olive oil are not recommended.
Step4:Add 60 grams of milk and stir well. Make sure to stir for a while. Mix the egg liquid, oil and milk thoroughly.
Step5:Put 60 grams of low gluten flour into the sieve. Mix well. When mixing, use the egg beater to form a zigzag shape and gently stir it back and forth. Do not stir in circles to avoid gluten.
Step6: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.
Step7:Put a few drops of lemon juice in the egg white. It's the same with a few drops of white vinegar without lemon juice.
Step8:When the electric egg beater sends the egg white at high speed to present the fish's eye bleb, add a third of the sugar powder. A friend asked what the sugar powder was. I beat it with the white sugar blender. What I beat out is the sugar powder.
Step9: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.
Step10:The electric eggbeater continues to whisk at high speed. When it is wet foaming, add the last third of sugar powder. Continue to whisk until the protein appears fine lines. The electric eggbeater will use a low gear to whisk for a while. When you feel some slight resistance, stop whisking to avoid defoaming. Lift the beater up and have a look. It is OK to have a slight hook. Don't continue to whisk to avoid cracking when baking.
Step11: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.
Step12:Pour all the mixed yolk batter back into the remaining protein. Stir it evenly as before. The action should be light.
Step13:It's a mixed egg yolk paste. It's delicate, smooth and full.
Step14:Prepare a baking tray. I use a 28x28 square plate. Put oil paper on it. It's easy to demould. Pour the egg paste i
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Cooking tips:To succeed in making this roll, you need not only a good recipe, but also your persistence, carefulness and patience. If you want to make a perfect Qifeng roll, then you need to be patient to see every step and have skills in making delicious dishes.
