Chinese Food
Qifeng cake (8 inches)
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Basic Qifeng. Light and soft. Delicate and soft.
Cooking ingredients
Cooking Steps
Step1:Weigh the materials. It's better to sift the flour first. If there is no lemon, white vinegar can be used instead. The function of adding lemon juice or white vinegar is to remove the smell of egg.
Step2:Separate protein and egg yolk. Pay attention to that the basin must be free of water and oil. Otherwise, the protein will be hard to get rid of.
Step3:Add 20g white sugar to the egg yolk, 40g milk and 40g corn oil respectively. Mix them evenly. Sift the flour into the bowl again. stir evenly. The so-called stir is like using a shovel to fry vegetables. You can turn the basin with one hand and turn the batter in one direction with a scraper.
Step4:It's a well mixed yolk paste. It's very delicate and smooth. Put it aside first.
Step5:Pass the protein - drop 35 drops of lemon juice into the protein. Use the egg whisk in the middle and low (third gear) to send.50 grams of sugar into 3 times. When the first big fish eye froth, the second bubble starts to be fine; when the third protein starts to appear the texture.
Step6:Continue to beat. The protein is thicker and harder. The lines are more and more obvious. When lifting the beater head, the protein presents this hook state Eight point nine Distribution around. Called neutral foam. Suitable for making cake roll.
Step7:Beat for about 1 minute. The egg beater's head has a small upright sharp angle. The protein in the bowl can also stand upright. The sharp peak is short and small. It's called 10 distribution. It's also called hard foaming. It's suitable for Qifeng cake.
Step8:Take 1 / 3 of the egg white paste and mix it evenly. Figure 3 is the state of mixing.
Step9:Pour it back to the original remaining protein cream and mix it with a spatula. Then add 10 grams of white sesame seeds and mix well or not. Figure 4 shows the final mixed batter. It's thick and has lines. If the batter is thin, it means that the protein defoaming cake will not rise high. So the correct way is very important. Use a spatula to mix the batter from the bottom of the basin up. Do not circle and stir.
Step10:Pour in the 8-inch round mold. Shake it a few times from a height of 20cm. Eliminate the big bubbles. Preheat the oven 5 minutes in advance. Heat it up and down at 150 ℃. Bake the middle layer for about 50 minutes. How to determine if the cake is cooked - insert a fork or toothpick into the cake and if it is not stained, it will be cooked.
Step11:When the cake is out of the oven, put it on the cold net and cool it. After it is cool, release it.
Step12:Demoulding. Perfect height of 7c
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Cooking tips:1. It's better to choose fresh eggs. The egg yolk is easy to separate protein or to pass it; 2. It's better not to open the oven door to watch during the baking process to avoid shrinking; 3. It's ok if there is a little crack on the top of the cake. It's good to eat; 4. Finally, it's about the use of sugar. Generally, the sugar consumption of 8 inch formula will exceed 65g. I usually use 65g or 70g. It's not recommended to reduce it. Sugar can increase the stability of protein Qualitative analysis helps to eliminate protein. It also makes the cake soft and fluffy to keep moisture. There are skills in making delicious dishes.
