Mini Qifeng cake

eggs (about 58G each:2 low powder:35g sugar (egg white):30g sugar (egg yolk):10g corn oil:20g milk:20g lemon juice:a few drops https://cp1.douguo.com/upload/caiku/7/6/7/yuan_76b8bb36efe906ff2418f52a300d3827.jpg

Mini Qifeng cake

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Mini Qifeng cake

I am honored to participate in the trial of Jiuyang air fryer. Just the day before the holiday, I received the air fryer. This guy's heavy weight is not light. The curved design line and white shell add a little simple and beautiful to the kitchen. The operation key is simple and clear at a glance. Black Non Stick fried blue is easier to clean. The following trial will find its advantages. First make a Qifeng cake. Because it's in the experimental stage. So this Qifeng cake is a mini version. It uses two eggs. It uses a 6-inch Qifeng movable bottom mold. If it's a simple breakfast for two people. With a glass of milk or yogurt, the quantity of this Qifeng cake is just good. Let a good healthy breakfast start with an air frying pan.

Cooking Steps

  1. Step1:The egg yolk protein was separated. The protein cream (protein) was added with lemon juice. The egg whisk was beaten into a blister at high speed. Add 1/3 sugar to continue to make the foam thinner. Add the 1/3 sugar to continue to fight. The foam is thinner. Add the 1/3 sugar to continue to fight. Then the protein becomes cleaner and more delicate. When the egg is hit, there is a beautiful texture showing. The protein has been beaten. The protein is dry foaming overturn. The container protein does not fall out.

  2. Step2:. emulsified egg yolk (egg yolk) - use the beater to break the egg yolk. 20g corn oil is added to the egg yolk twice. Beat the oil completely until it merges with the egg yolk every time. This is the emulsification process of the egg yolk. Beat it evenly and then add sugar. Beat until the sugar melts into the egg yolk. At this time, the color of the egg yolk becomes lighter and the volume increases obviously. Add 20g milk and beat well.

  3. Step3:Sift the flour into the yolk batter. While turning the basin, use the silica gel shovel to stir the batter from the bottom along the basin wall. Do not stir or press the batter quickly to avoid the gluten. The egg white cream is added into the yolk batter three times. The action is the same as above. The batter with the egg white cream is expanded in volume, and the batter is delicate and glossy. Pour it into the 6-inch mold and shake it gently for a few times to produce big bubbles.

  4. Step4:Air frye

  5. Step5:Set temperature 160 ° C. preheat for 5 minutes.

  6. Step6:Air fryer put the mold into the air fryer's fryer blue. Put it into the fryer and clamp it.

  7. Step7:Time setting 12 minutes.

  8. Step8:I heard a tinkle. The frying pan finished the task. Pull out the fried blue and take out the cake. Drop it freely at a height of 40cm. Let the air inside the cake be even. Turn it upside down on the airing rack to cool it. It can be demoulded if it's cool enough.

Cooking tips:The biggest characteristic of air frying pan is to heat the food through hot air. Hot air has the function of dehydration. So it is not difficult to make Qi wind Q moist with air frying pan. The time must be controlled well. It can not be too long. If it is too long, the cake body will be dehydrated without Qi wind's proper humidity. There are skills in making delicious dishes.

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