Chinese Food
Oven cake making (practice of Matcha Qifeng cake)
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8-inch weight. A new Matcha Qifeng cake made after the original Qifeng cake. It's q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop-q-pop. This shift is full of food. There is only a small corner left in less than 5 minutes... But what a tempting cake it is~-
Cooking ingredients
Cooking Steps
Step1:Prepare material
Step2:The yolk is put into a container without oil and water. Add sugar and stir until it is completely dissolved
Step3:Add milk again. Stir for about 30 seconds (water can be used instead of milk
Step4:Add corn oil. Stir until it is even (corn oil can be replaced by blending oil and salad oil. Peanut oil is not recommended, because the flavor of peanut oil will cover the original flavor of the cake
Step5:Sift in low gluten flour and Matcha powder again. Mix well. The batter will be a little thick after mixing. It's not thin (if it's thin, it may be that the previous step of adding corn oil to mix is not well done. It's not caused by mixing well) after the yolk paste is finished. At this time, the oven can be preheated. 180 degrees. Preheating for 10 minutes
Step6:Now it's time to make a protein cream. Put the protein into a container without oil and water (it must be a dry container without oil and water). First use the electric egg beater to beat it to the rough bubble state
Step7:Add sugar to 1/3 (sugar in 3 times). Turn to high speed until fine bubbles
Step8:Add 1 / 3 of fine sugar. Turn to high speed and continue to play until the pattern can be seen
Step9:Finally, add the rest of the sugar. Continue to beat until it is dry foaming. That is, when lifting the eggbeater, the protein can pull out a short upright sharp corner (if you like a little moist taste, just beat it to 7, 8, 9 for distribution, that is, wet foaming)
Step10:Mix the egg white cream and the yolk paste. Put 1 / 3 of the egg white cream into the yolk paste plate. Mix evenly with the rubber scraper
Step11:Take 1 / 3 of the egg white cream and put it into the egg yolk paste plate. Use a rubber scraper to mix it evenly
Step12:Finally, pour all the batter in the yolk batter plate into the rest of the egg white cream plate. Mix thoroughly until it is smooth and fine without particles (remember to use the method of cutting and mixing. Do not stir in circles)
Step13:Pour the batter into the 8-inch round cake mold. Fill it with 8 minutes. Tap it on the table. Shake the atmosphere inside the batter (if not, there will be a big hole after the cake is cut
Step14:Put the cake in the middle and lower layers of the preheated oven. Heat up and down. Bake at 140 ℃ for 50 minutes (the temperature and time of the oven are only for reference. Adjust according to the situation of your oven
Step15:This picture was baked for 30 minute
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Cooking tips:1. The plate to send the protein must be water-free and oil-free, and the egg yolk cannot be mixed in the protein, or it will affect the protein's sending; 2. The problem of the protein's sending - if the protein is sent to the dry foaming, in this case, when the cake body is baking, the moisture is easy to lose, the cake will be easy to dry, easy to crack, so the parent who wants not to crack is the best; 3. Jade Rice oil can be replaced by blending oil and salad oil. Peanut oil is not recommended, because the taste of peanut oil will cover the original taste of the cake; milk can be used instead of water; 4. The reason why the cake will crack - the sent protein is too dry and hard, which leads to easy cracking and dry taste; the mixing time of egg yolk paste and protein cream is not fast and sufficient; the baking temperature is too high, generally at 150170 degrees left Right; 5. When Qifeng cake is out of the oven, it should be buckled immediately if it's eaten a few times, otherwise it will collapse; 6. It's necessary to use non stick mold to bake Qifeng cake. And the best
