Chinese Food
8-inch Qifeng cake
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To tell you the truth, I made Qifeng cake five or six times and it ended in failure. But I'm just a dead brain person who always wants to do a good job of something bad. Otherwise, I'll always feel uncomfortable in my heart. But this time it's a success. At least I feel more comfortable. Qifeng cake is no longer a mad cake. -
Cooking ingredients
Cooking Steps
Step1:First separate the egg white from the yolk. (be sure there is no oil or water in the bowl.
Step2:Add 20g of soft white sugar to the yolk and mix well with the beater.
Step3:Add water and vegetable oil and mix well.
Step4:Sift in the low powder and continue to mix evenly.
Step5:This is the batter mixed with egg yolk.
Step6:Now let's get rid of the protein. Use an electric beater to whisk the egg white to the fish's eye follicle and add the remaining one third of soft white sugar.
Step7:When it's more delicate, add the remaining half of soft white sugar and continue to beat.
Step8:When the protein is not easy to disappear, add the remaining soft white sugar to continue to kill. Send to dry foaming state. When the egg beater is lifted, a small upright angle indicates that it has been hit. Sorry. I forgot to take this picture.
Step9:Take a proper amount of albumen paste and add it into the egg yolk paste bowl and stir well. Don't stir it in circles. Use the turning method. (some are like cooking.
Step10:Pour the mixed paste directly into the protein bowl and stir it with the same method. This is stirred.
Step11:Pour directly into the 8-inch mold. Then give it a 3-tap. Shake out the big bubbles inside.
Step12:Put it in the preheated oven and bake it for 50 minutes at 130 degrees.
Step13:It's like 20 minutes.
Step14:At this time, it has reached the highest level.
Step15:Take out the cake and put it on the grill.
Step16:This little piece has been eaten by me.
Cooking tips:The specific temperature and time of the oven depends on the situation of your own oven. There are skills in making delicious dishes.
