Chinese Food
8-inch basic Qifeng cake (half of 6-inch)
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Cooking ingredients
Cooking Steps
Step1:Separate the yolks and whites.
Step2:Take a clean egg beating basin. Add sugar (for yolk) and milk and stir until the sugar melts. Add vegetable oil and stir until it is emulsified. Sift in 100g low gluten flour and cut slightly until it is dry. Add all yolks and cut evenly.
Step3:Preheat the oven 150 degrees for 10 minutes. Next, send the egg whites. Beat the egg opener to the bottom. Then add the 1/3 granulated sugar. The medium speed is served to the foam. Then add the 1/3 sugar. Stir it to the wet foaming at medium speed. Finally add the remaining 1/3 granulated sugar. Turn to high speed and beat evenly until low speed is whipped to hard foam.
Step4:Take half of the egg white. Cut and mix with the yolk paste first, and then mix until the yolk and egg white are completely integrated. The action should be quick and gentle to avoid defoaming. Add the remaining egg white into the yolk paste. Also, mix with the method of cutting and then mixing until the yolk paste is smooth and fine without particles.
Step5:Pour the batter into the 8-inch mold, and there will be two paper cups left. Shake it gently on the console. Put it into the preheated oven. 150 ℃ for 60 minutes. Out of the furnace vibration mold. Immediately back buckle. After cooling, it can be demoulded.
Cooking tips:1. After the milk and sugar are combined, the vegetable oil must be stirred until it is emulsified. 2. Add low gluten flour and do not stir too much. Just cut and mix until there is no flour. 3. Make sure to beat the egg white until it is hard to foam. 4. Protein and egg yolk paste fusion must be fast and soft. The final batter is relatively light and delicate. 5. After the furnace is discharged, the vibration mode must be reversed immediately. There are skills in making delicious dishes.
