Chinese Food
Qifeng cake
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Speaking of Qifeng, he failed many times, cracked and retracted. So he gave up Qifeng for a long time. Later he made sponge cake. It was really simple. It was elastic. It was like sponge. But it was very dry. It was very hard to eat the next day Later it was yogurt cake. It tasted like cheese cake. It was really good. It was wet. It was very suitable for the old people to eat. So it was always made. Later it was tired of eating. Later, I saw a chiffon recipe in a official account. I decided to try it. Anyway, my cat ate everything. What I found out later was that it was a little cracking. But it didn't shrink. The thick layer was still loose. So my cat ate a small piece. Most of the people were eating. So I did it several times. It turned out to be so good. It was soft the next day. So I think the failure before is probably the formula problem. This formula is good. It should be shared.
Cooking ingredients
Cooking Steps
Step1:Milk. Sugar (26G). Corn oil. Stir well to form emulsion (thick).
Step2:Add the sifted low gluten powder and mix evenly with the Z-type method.
Step3:Add three yolks in several times (add a Z-shaped stir and add a second one, and so on).
Step4:Mixed egg yolk paste. At this time, heat up and down 150 ℃ to preheat the oven.
Step5:First add a few drops of lemon juice to the protein. Add the sugar in three times. Beat the eggbeater until the fish eye bubble is added for the first time. Slightly make up for the second time. Patterned for the third time. Last to this state.
Step6:Beat the egg white in three parts. Add two parts into the yolk paste in several times and mix well.
Step7:Finally, pour the yolk paste into the remaining 1 / 3 of the protein and mix well.
Step8:Pour the mixed cake paste into the mold, shake out the big bubbles, and sprinkle with chopped walnuts.
Step9:Heat up and down 150 ℃. Bake in the middle layer for 35 minutes. The cake is expanding fast. It's twice as big.
Step10:It's cooked (insert it with toothpick. It's cooked without sticky powder). Take it out. Drop it several times. Put it in the oven and buckle it upside down. Take out the mold in an hour.
Step11:OK. It's not too wet. It won't dry until the next day.
Cooking tips:The most important thing about cake is the way of mixing. The way of mixing is not right. There are more defoaming. The expansion volume of cake will not be large. So we have to learn how to fold. There are many related videos on the Internet. There are also cakes that must be thrown. Before baking, a big bubble can be thrown out to make the cake more beautiful. When the cake is cooked, the falling can shake out hot water vapor and other gases. The buckles can prevent the cake from collapsing by the gravity of the cake itself. Freehand demoulding effect is better. Please find Du Niang for specific methods. There are skills in making delicious dishes.
