Chinese Food
6-inch original Qifeng cake
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This is the third time. It's a success.
Cooking ingredients
Cooking Steps
Step1:Beat the egg white with an egg beater. Add the first sugar when beating the big bubble. Add the second sugar when beating the small bubble. Add the last sugar when marking with an egg beater. Continue beating until it is lifted with an egg beater. You can see that the small sharp point must be upright. It cannot be bent. When it's ready, refrigerate it.
Step2:Add the sugar into the yolk. Stir with egg whisk. Then add oil and milk. Flavor. Add the sifted flour. Stir together. Paste into a slightly lighter color. Do not over stir.
Step3:Take one third of the egg white and mix it into the yolk. Mix it evenly. Be careful not to circle it. It can be turned over. Evenly pour in the remaining egg white. Mix well.
Step4:Put the mixed egg liquid into the membrane device. Let it loose from a height of about 20 cm. Let it fall freely several times. Shake out the bubbles.
Step5:Done.
Step6:Put it in the oven. 150 ℃ for 20 minutes. 120 ℃ for 30 minutes. This time should be controlled by yourself. Personal oven is not the same. The temperature is not the same. I used 25L. It's a little cracked. Within acceptable limits.
Step7:Let it cool thoroughly. Demould. It's the first time. I haven't taken it off.
Step8:I'm quite satisfied.
Cooking tips:About demoulding. I think it's the best to demould directly by hand. Please Baidu for details. Cut out the perfect cake. It's beautiful to cut with thin thread. There are skills in making delicious dishes.
