Chinese Food
Zero failure 8 inch Qifeng cake
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Many people think Qifeng cake is very difficult. In fact, it's mainly about the mixing technique. The technique is right. Nothing else is wrong. I'll talk about the technique in particular below. I hope the novices can understand it.
Cooking ingredients
Cooking Steps
Step1:Beat the milk, oil and sugar wel
Step2:Then add the low flour. Mix the flour left and right. Then add the yolk. Mix back and forth to a smooth state without flour
Step3:Mix well. Preheat the oven for 120 ℃ before beating the egg whit
Step4:Add a few drops of lemon juice and beat until thick. Add sugar three times
Step5:Beating protei
Step6:Until it's lifted to a short soft poin
Step7:Take one third of the protein and add it to the egg yolk for cutting and mixin
Step8:Then pour the egg batter into the egg white. Stir it. Pay attention to the technique. I'll describe it here. Hold the basin with left hand. Turn the bottom of the right hand to the left. Then turn the right hand while turning the left hand. I hope my expression can help you
Step9:Mix well and pour into the 8-inch mold. Shake it and put it into the oven
Step10:Go to the middle and lower layers of the oven. Bake at 130 ℃ for 30 minutes. Turn to 145 ℃ for 20 minutes. Insert the bamboo stick into the cake and draw it out. If the bamboo stick doesn't touch the egg paste, it means it's cooked. If the bamboo stick touches the egg paste, it needs to be baked for a long time. This depends on the temper of each oven. Shake it out and turn it upside down to cool it
Cooking tips:There are skills in making delicious dishes.
