Chinese Food
Zero mistake perfect [8-inch Qifeng cake]
(101296 views)![Zero mistake perfect [8-inch Qifeng cake]](https://cp1.douguo.com/upload/caiku/6/3/e/yuan_635ef2b36cc74c06472635b83b9c039e.jpg)
Qifeng cake. It's familiar to anyone who's touched the baking. Let how many people beat their chests and feet. Let how many people crazy to mad also make imperfect cake. I used to have no idea what to do with it. Every time I bake it, I always feel bad. It's either cracking or collapsing. It's either pudding layer or poor organization. Once completely lost confidence in it. Do not want to bake again. I always feel that my oven in New Zealand house is too hot is a fatal injury. But I don't have an oven thermometer. I can't bake every time (even if I have set the temperature to 100). It's all right to bake other things. But Qifeng cake really drives me crazy. No matter how many experience summaries, failure summaries, or even tried many different recipes, the results are not satisfactory. Last time I returned home, I finally bought an oven thermometer. I made it at home in China. Everything was very careful and easy. It's easy to make a perfect Qifeng. Think of the past
Cooking ingredients
Cooking Steps
Step1:Separate the yolks and whites. Take a large bowl. Pour in the milk and corn oil. Stir until it is completely mixed and emulsified. Add in the yolk and stir well.
Step2:Sift in low gluten flour and mix well. Don't over mix, so that the egg yolk paste will not be stringy. The mixed egg yolk paste should slide down smoothly. Lay the yolk batter asid
Step3:Preheat the oven at this time, and then beat the egg white. Pay attention to that the egg white container must be free of water and oil. Add a few drops of lemon juice to the protein. Beat with the eggbeater until it is thic
Step4:Add the sugar three times in total. Finally, whisk to the dry foaming state. Add a third of the sugar for the first time and beat with an electric egg beate
Step5:Beat until the bubbles are fine, then add one third of the suga
Step6:After the wet foaming Softpack (the protein is soft and curved, as shown in the picture), add the last sugar and continue to beat.
Step7:The more you beat the egg white, the more obvious the pattern will be. At this time, you can stop the egg beater and check the egg white. Unskilled can be checked many times. Remember to stop the eggbeater and lift it up again. Otherwise, the final protein state should be dry foam stick (the protein is small upright angle, as shown in the figure
Step8:Take one third of the protein. Add it into the yolk paste. Mix it evenly by turning or half cutting. Do not stir in circles. It will defoamer easily
Step9:Pour the batter into the remaining protei
Step10:It can be mixed by turning or cutting. The mixture is even. In fact, as long as the protein is in place, you can mix it with ease. You don't need to be too careful. Because if you mix it a little, it will not only consume too much time, but also not easily mix it evenly. Unevenness will lead to the poor organization of Qifeng cake
Step11:Pour the mixed cake paste into the aluminum cake mold. Shake it gently for a few times, and then put it into the preheated oven. Be careful if the oven temperature is not accurate. Be sure to use the oven thermometer. 140150 degrees. Bake for about 60 minute
Step12:The batter of a healthy Qifeng cake should slowly expand and climb. It will show a small semicircle. With the baking process, the smaller the semicircle, the longer and the higher.
Step13:Take it out after baking. Shake it twice. Put it on the air rack immediately. Wait for the cake to cool completely. Be sure to cool completely before demoulding. You can use a release knife in the mol
Step14:
Cooking tips:Baking is a precise science . Every step should be done in place to get the desired results. So when we do Qifeng, we should pay attention to every point. We should do it completely according to every step. The following is a brief analysis of several common problems and causes of Qifeng cake imperfection - 1. Insufficient protein recovery (protein tissue is not strong enough, does not achieve dry foaming, unstable state, resulting in shrinkage) gluten in yolk paste (too long mixing time, too much force, resulting in gluten in batter). The cake baked out of gluten batter will shrink even if it is completely cooled and demoulded) the yolk batter is not mixed evenly (the yolk batter that is not fully emulsified will have a particle sense and cause shrinkage phenomenon), the inner wall of the mold is not clean (causing insufficient paste adhesion and shrinkage), the baking time is not enough (the cake is not fully cooked, and there will be pudding layer. It will shrink after it is cooled) 2. The bottom The fire is too big and the cake is off the bottom
