Chinese Food
Eight inch Qifeng cake
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Qifeng cake has always been the most popular dessert in our family. In fact, the ingredients and steps of making Qifeng cake are not complicated. But this cake is also very delicate. For novices, the failure rate is very high. So we need to pay attention to the details when making it. On the problem of Qifeng cake cracking, some people think that cracking is failure. Some people think that slight cracking does not affect the taste. On the contrary, it means that the cake is fluffy. In fact, this problem depends on your own preferences. It is not difficult to bake a cake that does not crack. The key is slow baking at low temperature. The specific time and temperature should also be adjusted according to your own oven.
Cooking ingredients
Cooking Steps
Step1:Separate the egg yolks.
Step2:Mix the yolk with sugar, salt, water and vegetable oil.
Step3:Sift in the low gluten flour.
Step4:Use the hand beater to draw eight characters and stir them evenly.
Step5:Egg white and lemon juice can be used to make fish eye bleb in a medium speed with an electric egg beater. Add a third of the sugar.
Step6:Add a third of the sugar after the bubbles become fine. Continue to beat. Beat to wet foaming and add remaining sugar.
Step7:Send to hard foaming.
Step8:Add a third of the cream to the yolk paste and mix well.
Step9:Return to the remaining protein cream.
Step10:Mix well.
Step11:Add in the clean Qifeng cake mold. Shake gently for a few times. Shake out big bubbles.
Step12:Bake in a 140 degree preheated oven for about 60 minutes. Shake the mold immediately after baking. Turn it upside down to cool.
Step13:Cool thoroughly before demoulding. Otherwise, the cake will surely shrink.
Cooking tips:If the cake is demoulded by hand, the surface will be smoother. However, the disadvantage is that there will be more cake body left on the mold. It is not easy to clean. So if you want to demould more cleanly, you can use demoulding knife or spatula. There are skills in making delicious dishes.
