Chinese Food
6-inch original Qifeng cake
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This recipe has two 6 inches. You can also make one 8 inches. It uses the back yolk method. Qifeng cake cracks every time. This is my first cake that doesn't crack.
Cooking ingredients
Cooking Steps
Step1:Put the corn oil, milk, 10 grams of sugar and an egg yolk in the basin.
Step2:Beat evenly with the egg beater. There is no oil star on the surface.
Step3:Sift in the low gluten flour.
Step4:Cut and mix the flour until there is no dry powder.
Step5:Add the yolk in three times. After each time, mix well and then add another yolk.
Step6:This is the state of yolk paste after all the yolks are added.
Step7:Add sugar into the egg whites in three times and beat until the egg beater lifts the egg whites in a small crooked shape.
Step8:A third of the protein goes into the yolk paste.
Step9:Mix evenly with J-type mixing method.
Step10:Pour the mixture into the remaining bowl.
Step11:Also use the J-type mixing method to mix evenly.
Step12:Divide the mixed cake paste into two 6-inch cake molds. Smooth the surface.
Step13:Shake the mold and put it on the bottom plate of the oven. The temperature is 100 ℃ for the upper tube and 155 ℃ for the lower tube. The time is about 70 minutes. In the last 10 minutes, the surface color of the cake is not enough to raise the temperature a little.
Step14:After the cake is baked, shake the mold to exhaust the gas.
Step15:Turn it upside down and let it cool.
Step16:Finished drawings.
Step17:Write production step
Step18:Write production step
Cooking tips:1. Each oven is different. The required temperature is also different. The temperature and time are for reference only. 2. Avoid cracking on the surface of the cake. I used low temperature baking on the upper tube. In the last 10 minutes, increase the temperature. Bake the surface of the cake. 3. Don't beat the protein too hard. It's hard to mix. It's easy to defoamer. 4. After use, the yolk paste is more delicate. The flour has no particles. There are skills in making delicious dishes.
