Chinese Food
Marble Qifeng cake
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It's made according to Ziyu's mother's prescription. It's quite successful. The height has reached 6.5cm. I'm quite satisfied. The marble pattern is also very beautiful. It's just that there's no good release knife. It's a bit fragmented. But the taste is absolutely delicious. With a slight bitter taste. Endless aftertaste. -
Cooking ingredients
Cooking Steps
Step1:Separation of egg white and yol
Step2:Add 20g white sugar to the yolk and stir with a hand beater until the sugar melt
Step3:Stir while putting in oi
Step4:Add milk and beat for 3 minute
Step5:A little white, thick past
Step6:In tw
Step7:Sift 45g of low gluten flour into one portion and mix it into batter. Sift in 35g flour and 10g cocoa powder to make cocoa paste.
Step8:Put white vinegar in the egg white. Put sugar in three times to make it hard to foa
Step9:In two. In two batter
Step10:Mix evenly to make cake past
Step11:Pour the cocoa batter into the white batter. Stir it a little
Step12:Pour into the eight inch mold. Shake out bubble
Step13:Preheat the oven at 135 degrees. Put it into the mould. Bake it at 130 degrees for 50 minutes. Take it out and fall twice from a high place. Buckle it immediatel
Step14:Let it cool completely before demoulding.
Cooking tips:The egg white must be sent in a basin without oil or water. The temperature of the oven depends on my own oven. I have some skills in cooking when I'm 130 degrees cracked.
