Chinese Food
Qifeng cake
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I like making desserts better than cooking. Recently, I fell in love with Qifeng cake. The cake I made was taken to the unit and received unanimous praise from everyone. My colleagues told me to record the whole video when I made the cake next time. But I was afraid to face the camera. So I wanted to borrow beans and fruit for food and publish a recipe...
Cooking ingredients
Cooking Steps
Step1:Egg yolk protein separation. Break up egg yolk. Add milk and sunflower seed oil in turn. Stir well.
Step2:Sift in the low gluten powder and mix evenly. Reserve.
Step3:The next step is to beat the egg white. The sugar is divided into three parts. When the egg white is made into fish eyes with the electric egg beater, add 1 / 3 sugar. Continue to beat.
Step4:When the bubble disappears, add 1 / 3 of the sugar and continue to beat.
Step5:When the protein is striated, pour all the remaining sugar into the protein.
Step6:Turn the electric eggbeater to low speed and continue to beat. Beat the egg white until it is hard to foam. The egg white paste is ready (that is, lift the eggbeater. The tip is vertical
Step7:Take 1 / 3 protein paste and add it into the batter. Mix it up and down with silica gel scraper.
Step8:Add the mixed batter into the albumen paste. Move gently and quickly mix evenly. Pour into the 6-inch mold. Shake for a few times. Shake out the big bubbles in the batter. (what I'm preparing is two 6-inch measurements. I can also use an 8-inch measurement.
Step9:Put the batter in the preheated oven at 150 ℃. Bake the middle and lower layers for 45 minutes.
Step10:This is the case after 15 minutes (if the cake does not rise, it can be considered to raise the temperature by 10 ℃ to continue baking.)
Step11:When the cake reaches the highest point and then falls back, press it gently with your fingers. If it is elastic, it will be cooked. Otherwise, you need to add time to continue baking until it is cooked (you can also use toothpick. Insert toothpick into the cake. Take it out without batter
Step12:Shake the cooked cake. Shake the hot air out of the cake. Turn it upside down and let it cool.
Step13:The cooled cake can be demoulded.
Step14:Finished product drawing
Step15:Finished product drawing
Cooking tips:Please allow me to say - 1. I like sweet friends. I can add a little more sugar. On the contrary, I can add less. 2. The container for beating eggs should be free of water and oil. The egg white should not be mixed with a silk of yolk. Otherwise, the egg white will be affected. 3. When the albumen paste and batter are mixed, they can't be stirred like beating an egg. They can only be turned up and down. The action must be gentle and quick, so as not to make the albumen defoaming and affect the fermentation. There are skills in making delicious dishes.
