Qifeng cake (6 inches)

egg:3 corn oil:30g milk:25g low powder:40g sugar:45g https://cp1.douguo.com/upload/caiku/0/5/a/yuan_0559cac412a9f65a186b28ff843603ea.jpeg

Qifeng cake (6 inches)

(96991 views)
Qifeng cake (6 inches)

Qifeng is the foundation of baking, but it's always done without paying attention to it. Because how to do it doesn't taste bad anyway, it's always very easy. But once you pay attention to it and want to make a perfect Qifeng without rift and collapse, you find it's easy to upgrade. Fortunately, you can still make your own relatively satisfactory results through efforts. Although you have made many detours.

Cooking Steps

  1. Step1:Mix oil and mil

  2. Step2:Stir evenly to emulsif

  3. Step3:Making yolk paste. Separating yolk and egg white. Adding yolk to the oil milk mixtur

  4. Step4:Mix the yolk and the oil and milk wel

  5. Step5:One time addition of sifted low gluten flou

  6. Step6:Stir until smooth. Set aside. Preheat oven to 160 degrees

  7. Step7:Beat the egg white. Beat the egg white with a beater until it's thick and bubbly. Add a third of sugar

  8. Step8:Continue to beat. Beat until thick, then add a third of sugar. Beat for two minutes, then pour in the remaining sugar. Continue to beat until stiff and foamy (in fine, matte, firm, sharp corners)

  9. Step9:Mix the yolk paste and the albumen paste. First, add half of the albumen paste to the albumen paste and stir

  10. Step10:Cut and mix quickly. Do not circle. Stir until the egg yolk is fuse

  11. Step11:Then add the remaining protein and mix it evenly until it's delicate (it's thick and won't flow at will

  12. Step12:Pour the mixed batter into the mold. Pour from 20cm height to eliminate some big bubble

  13. Step13:Put the batter mold into the preheated oven. Bake it at 150 ℃ for 50 minutes (according to the temperature of your own oven). The cake will expand and reduce again. The surface will be evenly colored and then it will be cooked

  14. Step14:The roasted Qi wind shakes on the table. Shake out the hot air. Immediately turn it upside down on the grid to cool it

Cooking tips:Qifeng's collapse may be due to insufficient protein, incomplete baking of the cake, and excessive liquid in the recipe. The solution is to beat the protein, ensure the baking time, and use a reliable recipe. Qifeng cracking solution can reduce the temperature of the fire at first. Wait until the cake grows to a certain extent, and then adjust the temperature. There are skills in making delicious dishes.

Chinese cuisine

How to cook Chinese food

How to cook Qifeng cake (6 inches)

Chinese food recipes

Qifeng cake (6 inches) recipes

You may also like

Reviews


Add Review