Chinese Food
Electric rice plate cake
(100598 views)
Description - this is not an original recipe. When I was making Qifeng cake, I found a lot of recipes on the Internet. I took my own advantages. Then, I made Qifeng cake successfully once and for all. After tasting it to colleagues, they all said they were amazed. It's really delicious. It's delicate and full of egg flavor. Then I made the following recipe. It's my own food notes. Because the notes are more detailed and suitable for beginners, so I posted it to share with you. I hope you can make Qifeng cake with your own characteristics successfully. This recipe is based on Chicco's starting from the electric rice cake. It combines teacher Jun's oven version of Qifeng cake's practice and points for attention, as well as many other tips in the recipe. Thank you for sharing.
Cooking ingredients
Cooking Steps
Step1:Pour 20 g sugar into egg yolk, mix well tips - beat and mix well. Never pass the yolk away. The egg yolk will cause big holes in the finished products of Qifeng cake, so the taste of cake is not delicate enough. (if the yolk is beaten until the color is lighter and the volume is larger, it means that the yolk is dismissed.
Step2:In the last step, pour salad oil and milk into the batter. Mix well. (still pay attention. Mix well and don't beat the yolk
Step3:Sift the low powder. Pour into the mixture prepared in the previous step and mix well. Tips low powder must be screened. When mixing well, pay attention to two points - a) gently mix well. Don't beat the yolk; b) don't over mix. Over mixing will lead to flour gluten.
Step4:Step 4: pour the egg white into the egg beater. Add two drops of white vinegar or lemon juice. Break up gently. Pour in 1 / 3 white sugar. Beat in the second gear of the eggbeater until the volume is twice the original. Then add 1 / 3 white sugar. Beat in the third or fourth gear until the protein starts to wrinkle. Then add in 1 / 3 white sugar. Change to the fifth gear of crazy beating. Beat until the hard foaming becomes mousse (as shown in the figure). That is to say, when the egg beater is lifted, the protein can pull out a short and upright sharp corner (as shown in the figure), which indicates that the egg beater is in the state of dry foaming ~ tips-a) the egg beater with egg white should be guaranteed to be free of oil and water, or the egg beater may not be successful; b) adding vinegar or lemon juice is to add acid to the egg white to make the protein easier to be sent, but do not add too much or the taste will be affected. It's easier to get rid of the egg white if you don't add i
Step5:Take 1 / 3 of the egg white cream beaten in the previous step and pour it into the yolk paste made in 3. Mix well. Then pour the yolk paste mixed again into the remaining 2 / 3 of the egg white cream. Mix until the egg white and yolk paste are completely fused. Tips - mixing is important for this step. A) All the mixing mentioned in this step must not be done in circles. Circle mixing will lead to the defoaming of hard-earned protein cream. B) But also do not have the psychology of fear. As long as the protein is sent to the right place. Use the way of up and down mixing. It is sure that there is no problem for you to be confident and bold in mixing. C) Pay attention to mix well. Unevenness may cause the cake to appear obvious white.
Step6:
Step7:
Cooking tips:There are skills in making delicious dishes.
