Chinese Food
8-inch Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. The container for the egg white should be free of oil and water. Pay attention that one drop of the yolk cannot fall into the egg white. Otherwise, it is difficult to pas
Step2:Mix egg yolk and add 60g corn oi
Step3:Beat corn oil until it is completely integrated with egg yol
Step4:Add 70g milk into the yolk liquid and mix well. You can beat it for a while. Make sure that the egg liquid is completely integrated with oil and milk
Step5:Add 90g of low gluten flour and stir in zigzag shape. Do not rotate it to avoid gluten
Step6:The eggbeater is lifted from the batter and slides down gently without dry powder. Put it aside for us
Step7:The egg white is sent at high speed. When you see more bubbles, add 1/3 sugar powder
Step8:Egg white foam disappear. Add 1/3 sugar powder when it is fine
Step9:Beat until wet foaming and add sugar powder. The protein appears fine lines. Use resistance to beat for a while. Feel slight resistance. Stop beating. Observe that there are small sharp feet. Finish beatin
Step10:Use a scraper to take one third of the protein and put it into the yolk paste. Turn it over evenly. Move quickly and lightly
Step11:Pour all the yolk batter into the egg white. Mix wel
Step12:Add three drops of vanill
Step13:Mix the egg yolk paste and pour it into the mold. Drop it vertically for several times from about 10 cm high to shake out big bubbles. Wipe the paste dripping from the edge of the mold. Otherwise, it will affect the climbing of Qifeng cake. Put it into the preheating oven. Bake at 130 ℃ for 1 hour at the middle and lower layers
Step14:Beat egg white. It's faster and easier to beat egg with this beate
Cooking tips:Tips - beat the protein. Make sure the container is free of oil and water. When mixing the raw materials, use the method of turning. Stir the raw materials gently from the bottom of the container. Then mix them in (some like cooking). Do not stir them in a circle in the basin. Otherwise, it is easy to defoaming. When mixing, the technique should be light and quick. It is easier to succeed. The model of Qifeng cake must not be greased. Because the paste of Qifeng cake must be expanded by the force of adhesion to the model wall. If there is oil, it will lose adhesion. There are skills in making delicious dishes.
