Qifeng cake that doesn't slouch, doesn't shrink, doesn't wet recipe-Chinese Food-best chinese food recipes-cooking food

Qifeng cake that doesn't slouch, doesn't shrink, doesn't wet

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Qifeng is mad as the name suggests. The more you care about it, the more you fail. Whatever. No oil, no milk, no water. From keep up, stop waist collapse, retraction, wet dada inside and tangle of oven time. Come on. Let's kill all the eggs. Go to one side for everything. -

Cooking ingredients

low powder:35g

sugar:15g

egg:2

Cooking Steps

Step1:Two eggs. It doesn't matter if there's a little water in the basin. Use 50 degree diaphragm water to warm up. It will help to pass away and shorten the time.

Step2:Add 15 grams of sugar. A few drops of lemon juice.

Step3:Low powder 35g. I use medium powder. 25g and 10g starch. I seldom buy low flour. It's the same as medium flour and starch.

Step4:Diaphragmatic water. The first minute.

Step5:The second minute.

Step6:It will be finished in 3 minutes. It's better to lift the beater and drop the egg liquid. But don't beat it. It's too rough after the beating.

Step7:Add powder twice. Stir. Don't be afraid. It won't effervesce easily.

Step8:Mix the batter.

Step9:Oven 170 degrees. 35 minutes. Don't worry too much. It's said that 120 ℃ for 100 minutes. My oven is beautiful. 120 ℃ can't be cooked for a day. I've seen the oven test. Midea belongs to normal temperature.

Step10:It's not good to have a cheap oven. There's no light. Hehe heh

Step11:Ding Ling... Is out. Don't slouch.

Step12:Look at the organization. My cakes are all wet in the middle. Finally, I suspected the problem with my oven. As a result, the middle part of the oven won't be wet no matter how long the temperature is. ok。 I've seen a lot of videos. Cake makers. No one has ever cut the cake organization. In fact, the cracking of cake is not important. The most important thing is the delicate and soft tissue. There are also non wet dada.