Chinese Food
Kekeqifeng cake
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This is a relatively light cocoa Qifeng cake. The amount of cocoa powder is not very much. There is no special strong taste close to bitter taste. The whole cake is very soft, moist and delicate. The subtle cocoa flavor pushes Qifeng's unique light and dense taste to the extreme.
Cooking ingredients
Cooking Steps
Step1:Separate the protein and yolk. The basin in which the protein is placed must be free of oil and water.
Step2:Take another basin. Add 35 grams of vegetable oil, water, milk powder and sugar. Whisk quickly with a hand beater until the water, oil and milk sugar are fully blended.
Step3:Add an egg yolk first. Continue to whisk quickly by hand until the yolk is fully blended.
Step4:Sift in low gluten powder and cocoa powder (may be mixed and sifted in advance). Cut and mix the powder evenly without particles.
Step5:Add an egg yolk. Cut and mix. Add the remaining yolks in several times. Mix thoroughly each time before adding the next one.
Step6:Finished egg yolk paste.
Step7:Whisk protein. Add 55 grams of fine sugar into the protein three times. First, medium speed until the protein has lines, then low speed until the protein is fine and glossy. Lift up the egg beater. The protein has a small elastic sharp bend. (we can heat up and down 155 degrees to preheat the oven when we are sending the protein.
Step8:Put 1 / 3 of the protein in the yolk bowl. Cut and mix well.
Step9:Then pour the batter back into the protein bowl. Continue to cut and mix.
Step10:Pour the batter into the 8-inch round mold, shake out the big bubbles, and draw several circles on the surface of the batter with a toothpick to make it smoother. Preheat the oven at 150 degrees.
Step11:Place the mold in the lower middle layer (or bottom layer) of the oven. Bake for 60 minutes.
Step12:After the furnace is out, shake the mold immediately and make the back button.
Step13:About 3 hours. Feel the mold is cold and then demould. (I took it off with my bare hands. First, press the periphery of the cake gently to separate the edge of the cake from the mold. Then, stick your fingers to the bottom of the mold. Finally, push out the convertible bottom.
Step14:Cut and share.
Step15:The edge of the cake is very smooth and moist.
Step16:The cake is very delicate.
Step17:It's also soft.
Cooking tips:1. The egg after method is used. Because the amount of liquid in the recipe is small, add an egg yolk to adjust it before adding flour. It is easier to mix flour. 2. The amount of oil in the recipe is small, but the taste of the finished product is not dry at all. It's very soft. Partners can try it. 3. The amount of cocoa powder is less. If you like the one with heavier flavor, you can appropriately increase the amount of cocoa powder and reduce the amount of low gluten powder. There are skills in making delicious dishes.
