Chinese Food
How to make Qifeng cake without cracking or collapsing
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When it comes to Qifeng, many friends will nag the same question. Why does my Qifeng split? My Qifeng will collapse. My Qifeng will shrink. My Qifeng will sink at the top and bottom And so on all the problems tangled together. Will let this plain naked cake become a kind of mad and angry cake. But also let many people continue to kowtow and try. I've tried many people's recipes. Before, the favorite recipe used to be the recipe of Aoshima teacher. Among them, I also changed the recipe of others. From the beginning of the rules and regulations to the current reduced version. Qifeng is actually not as delicate as everyone said. Someone asked that the emulsification of egg yolk is not a necessary process. It's not. Even if you emulsification is not good, you can also bake a good cake. It's just that the taste is poor. The height is low. But As long as you pay attention to the elimination of protein, the speed of control, and the temperature of the oven, the basic Qi wind will never black your face. But the novice must pay attention. Don't move
Cooking ingredients
Cooking Steps
Step1:Add the lemon juice to the egg whites and beat them with the electric beater at high speed until they are rough. Add all the sugar in B at a time. Still beat them at high speed. While beating, draw a big circle around the inner side of the basin with the beater at high speed. When the beater stops rotating, it can pull out the curved and drooping sharp corner. When the beater stops rotating, it can rotate at medium speed. While beating, it can continue to rotate at high speed. When the egg whites become bright and appear lines, rotate at low speed until the egg whites become hard and can pull out short, upright and head A sharp, slightly curved angle. Put it in the fridge. The protein expands rapidly. The volume becomes larger. The bubble becomes smaller and smaller. It makes the protein cream gradually stable and delicate.
Step2:Put all materials of material a, except low powder, into the egg basin. Beat to the emulsifying state.
Step3:The low powder is sifted twice. It is poured into the yolk paste. It can't be stirred in circles. It is mixed by cross cutting. The mixed yolk paste has a certain flow continuity, just like the noodles flow down slowly. It won't break or drop.
Step4:Add 1 / 3 of the protein to the egg yolk mixture. Use a scraper to remove the batter at the bottom. Turn it up from the bottom to the top and mix until it is even.
Step5:Pour in the remaining 2 / 3 protein cream and mix well.
Step6:Pour into the mold. The state of the batter is also textured.
Step7:Preheat the oven 180 degrees. Put it into the lower layer of the oven. Bake it at 150 degrees for 40 minutes.
Step8:Fall freely on the kitchen table at a height of 20cm. Buckle back immediately. PS - it's falling. It's not the cake skin falling down. It's breaking. Only after the fall can the buckle be reversed. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink.
Step9:Then release it by hand.
Step10:If you want to mold well, you need to mold by hand. You can watch Baidu videos for detail
Cooking tips:1 some people say the same 6 inches. My eggs are three. My eggs are two. So let's take a look at them first. The size of the eggs is different. If the chicken eggs are eggs, then the amount of three eggs is necessary. If the weight of the two eggs is about 60g respectively, and your protein is very skilled, then the two eggs are enough. Other materials should be reduced simultaneously. 2 remember not to pursue whether the cake will crack or not all the time. A good Qifeng cake's horizontal measurement standard is not based on non cracking. The standard to judge the success of Qifeng roasting is: soft and elastic, no big pores, no pudding layer, no egg smell and suitable sweetness. As for whether it is cracked, it is personal preference. If the cake is used for mounting, of course, it should be controlled to avoid cracking. Qifeng cake should be baked in a hollow chimney mold. This is the most authentic. The chimney effectively helps the batter climb up, so as to achieve the maximum expansion and highlight the fluffy characteristics of Qi wind. Don't open the oven door during baking. The baked cake will come out immediately
