Chinese Food
8-inch Qifeng cake
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Qifeng cake has bulky tissue, high moisture content, light but not greasy taste, moist and tender taste. Although Qifeng cake is very soft, it has elasticity and no soft and rotten feeling. Qifeng is a basic cake. I think everyone will try to make Qifeng cake when they touch baking.
Cooking ingredients
Cooking Steps
Step1:The protein and yolk are separated in a vessel without water or oil.
Step2:Add corn oil to the yolk. Stir well.
Step3:Add water (or milk). Continue to mix well.
Step4:Add 1 gram of salt.
Step5:Add a little vanilla powder (if not, omit). Mix well.
Step6:Sift in the low gluten flour.
Step7:Use the eggbeater to draw the word I or Jing and mix the batter well.
Step8:Add a gram of lemon juice (or white vinegar) to the protein.
Step9:Beat the egg white to the blister with the electric beater at low speed. Add 1 / 3 sugar.
Step10:Beat the egg beater at medium speed. Beat the egg white until it is fine. Add 1 / 3 sugar. Continue beating.
Step11:When the protein lines up, add the remaining sugar.
Step12:Keep beating until the egg whites are dry. When lifting the beating head, it has a short, straight, pointed head without sagging.
Step13:Whisk the egg white into the yolk paste three times. Stir with a scraper.
Step14:After each mixing, add the next amount of protein paste.
Step15:Pour the mixed cake paste into the 8-inch Qifeng mould, and shake it for several times to produce bubbles.
Step16:Put into the middle and lower layers of the preheated oven. Heat up and down for 150 degrees. Bake for 60 minutes.
Step17:After baking, drop the mold twice from 20cm (to prevent the cake from shrinking and collapsing). Immediately put it on the grid to cool.
Step18:After it is completely cooled, it can be demoulded.
Step19:The color of Qifeng baked is very beautiful.
Step20:Finished drawings.
Step21:Finished drawings.
Step22:Finished drawings.
Cooking tips:1. The skill of egg beater is to keep the mixing head vertical to the operation platform. Draw a large circle of mixing. The best state is that the mixing head collides with the side wall of the mixing basin and makes a clicking sound. There is no gap between the mixing basin and the mixing head. The best speed is two circles in a second in a clockwise direction. Occasionally, the interval is 12 circles in a counterclockwise direction. The left hand rotates the mixing basin evenly from time to time. The reason for this is that if the mixing head is not attached to the basin, the protein cream that can't be hit around will easily cause defoaming when it contacts with the foaming protein cream in the center. 2. When mixing the batter, it must be turned over or cut. Do not stir. Otherwise, it is easy to defoaming. 3. The baking time and temperature shall be adjusted according to the actual situation of each oven. Before baking, insert toothpick into the cake to check whether it is cooked. If there is no paste on the toothpick, it means it is fully cooked. There are skills in making delicious dishes.
