Chinese Food
Qifeng cake
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Qifeng cake has always been called mad cake by new bakers. It seems simple, but there are many problems in making it. In fact, the failure of Qifeng cake will not be the problem of recipe, because everyone will choose some classic recipes. I think the success of Qifeng cake is closely related to the operation and baking temperature. So today, I'd like to share with you some things to pay attention to in making Qifeng cake. I hope it will help you to learn how to make Qifeng cake.
Cooking ingredients
Cooking Steps
Step1:Milk and corn oil are fully emulsified into yoghurt. This step is very important. Improper emulsification will affect the texture and taste of cake.
Step2:The yolk and the egg white are well separated. There are four eggs with a skin weighing about 65g. If it is a small egg, there are five.
Step3:The sifted low gluten flour is added into the emulsified liquid twice. Stir it with the Z-shaped technique and add the yolk.
Step4:Use the same z-word technique to mix the yolk paste. The yolk paste becomes thick.
Step5:Whisk the egg whites with high speed in the egg beater. Add one third of the sugar into the fish bubble and continue to whisk.
Step6:The protein is thick and a third of the sugar is fine.
Step7:Add the last third of the fine sugar to the grain and beat evenly for medium and low speed, so that the protein is more delicate.
Step8:When the protein is fine, glossy and obviously resistant, it is called dry foaming. Don't overdo it. The protein container is cracked. The tissue is rough.
Step9:Take one third of the egg white and put it into the yolk paste. Mix it well by turning over and copying the bottom. Pay attention to gentle technique, not violent.
Step10:Pour back the protein and continue to mix, cut and copy the bottom. The technique must be light and fast. It can't be turned over and mixed. It will defoaming and cause the cake not to grow high.
Step11:Pour in the eight inch mold. Look at the thick paste below. The successful cake paste is almost bubble free. Shake the surface gently with two hands. If you need to shake it, you can only gently shake it once or twice. Don't shake it hard.
Step12:Preheat the oven half an hour in advance to measure the temperature. Bake the middle and lower layers for 70 minutes. 140 degrees is the actual temperature of the oven rather than the temperature of the oven button. In 40 minutes, the cake will rise to the top. When it grows to the top, it will fall back. If it doesn't rise, it will be cooked in another 10 minutes.
Step13:After baking, take it out and shake it for two times. I use two cups to stand up and cool the full mold. If there is no full mold, I can hang it on the baking net to cool it.
Step14:Cool, transparent and demoulding. I took it off by hand. Open the circle by hand and push out the bottom plate of the membrane tool by hand. Novices can use a release knife. Eight inch Qifeng cake finished.
Step15:Delicate, soft and elastic. Qifeng cake is ready to be melted at the entrance.
Cooking tips:The egg method I use. If I use this recipe, the order should not be reversed at will. It will affect the texture and taste. The oven should measure the temperature half an hour in advance. The actual temperature is 140 degrees. If you don't want to crack, you can start 40 minutes and reduce the temperature by 10 degrees. In the second half an hour, increase the temperature and bake the cake. The temperature of the button should be adjusted according to the situation of your oven. There are skills in making delicious dishes.
