Chinese Food
8-inch Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:The egg white and yolk should be separated. The bowl for the egg white should be free of oil and water. In the process of separation, there should be no yolk in the egg white, so as not to affect the egg white's passing. Sift corn oil, pure milk, sugar and low gluten flour.
Step3:Mix the yolk evenly and finely and add sugar. Use the beater to break it up gently. Don't beat the yolk.
Step4:Add corn oi
Step5:Mix the pure milk well.
Step6:Then add the sifted flour. Mix gently with a rubber scraper. Stir too much to avoid flour gluten (if flour is gluten, it may make the cake taste too tough and affect the softness of the cake taste).
Step7:Next, we need to beat the egg white. Add the sugar three times. When lifting the egg beater, the egg white can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming. The egg beater can't stand upside down. You can stop beating.
Step8:Put 1 / 3 of the protein in the yolk paste. Stir gently with a rubber scraper (from the bottom to the top. Do not circle it to avoid protein defoaming). Stir well. Pour all the yolk paste into a bowl full of egg white. Stir well with the same method until the egg white and yolk paste are well mixed.
Step9:Pour the mixed cake paste into the mold. Hold the mold with your hand and shake it twice on the table. Shake the air inside.
Step10:Put it in the preheated oven. 150 ℃. 50 minutes or so. According to your own oven temper. Take the baked cake out of the oven. Immediately pour it on the cooling rack until it cools down. Then. Demould. Cut into pieces. You can also make the bottom of the framed cake. Try it as soon as you like.
Cooking tips:Tips - you can put 2 paper cups and half paper cup water on the grill. It is easy to crack when the upper layer is too dry. You can also add a tin paper on the upper layer of the oven. It can prevent the temperature from too high. The top of the cake cracks. 1. There must be no oil or water in the bowl of egg white. The egg white is not in place. Cakes are easy to crumble. 2. The yolk should be fully emulsified, which determines the delicate degree of cake organization. 3. When Qi Feng bakes, bake slowly at low temperature. Don't be impatient. Finally, raise the temperature of surface fire to bake the surface. It is used to help the surface color. Do not open the oven during baking to avoid affecting the cake climbing. 4. When the toothpick is ready to bake, it can be inserted with a toothpick. If the toothpick is clean and free of adhesion, it means that it has been roasted. 5. As soon as the cake is baked, it will come out of the oven and shake out the air inside to cool down. There are skills in making delicious dishes.
