Chinese Food
Qifeng cake
(99771 views)Mark the quantity of two six inch anode round dies. In fact, Qifeng cake is not difficult. Just grasp a few key points. In fact, if you are a novice, you'd better start with biscuits / cupcakes / bread. The success rate will be higher.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk, and put them into a beating bowl without water or oil. Preheat the oven at the same time. Heat up and down for 150 ℃. 10 minutes.
Step2:Add the water, sugar and corn oil marked in the main ingredient into the yolk. Beat with the beater until it becomes bulky and light in color. The smaller the oil particles, the more uniform the distribution. It can be done by hand beater. It doesn't matter if the eggs are refrigerated or at room temperature. As long as they are fresh.
Step3:Sift in the mixture of low gluten powder and corn starch. Stir from the bottom to a fine and viscous state. Set aside. Don't stir too much to avoid cramping. If there are pimples, you can sift the batte
Step4:In the separated egg white, add a little lemon juice or white vinegar. Use the electric beater to beat the egg white in a uniform circle in one direction. The egg white is alkaline. Add acid lemon juice or white vinegar to neutralize it. It's better to beat. It's better to use lemon juice. You can deodorize it. No more.
Step5:In three times (fish eye bubble, obvious pattern, big hook state), add the fine granulated sugar in the auxiliary material and whisk to the hard foaming state. As shown in the figure, after stopping the beater, lift the beater head. The protein forms a sharp angle. This sharp angle can be short and upright, or slightly high. The top is like a bend but not a bend. Both can be used. If the novice is not easy to judge, you can play a short upright sharp angle, so as not to pass the shortage. Defoaming in the middle.
Step6:Add the egg white into the yolk liquid in three times. Mix well from the bottom in a cross way. Add the next time after each mixing until all are well mixed.
Step7:The state after mixing is fine and thick. The volume is not much different from the egg white before mixing. There's no white lumps of protein. There's no residual yolk paste at the bottom of the bowl. If the volume is obviously reduced after mixing, it is defoaming. It may be caused by insufficient protein beating or excessive mixing. You don't have to go into the oven to know it's a failure.
Step8:Pour the cake paste into the mold at one time. Do not scrape it into the mold with a spatula to avoid excessive air. Shake a few times to produce bubbles. Roughly smooth the surface.
Step9:Put into the middle and lower layers of the preheated oven. Bake for 40 minutes at 135 degrees. The specific time and temperature should be increased according to different ovens. On
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Cooking tips:1. Sift low flour and corn starch. It can also be made entirely of low gluten flour. Corn starch has lower degree of gluten and lighter weight, which is conducive to expansion and tissue stability. 2. When the egg white is sent, the particles of fine sugar can be rubbed into the air, which is good for the egg white. It's better not to use sugar powder or soft white sugar. The cost of sugar powder is high. The water content of soft white sugar is too high. It's not conducive to the stability of the protein. 3. When baking for the remaining half of the time, the surface should not be colored very much, and the top should be slightly evenly bulging. By the end of the time, the top will be a little lower than the middle of the way. After the furnace is turned over, the top will be basically flat again. If the top bulges a lot at the beginning of baking, it will basically shrink, collapse and crack badly after being baked. 4. Use the formula of four eggs. Basically make it flush with the edge of the eight inch anode round mold. Or slightly higher. You can compare it. When you just put it into the oven, the height of the cake paste is the shape that the mold is seven or eight full. 1
