Chinese Food
Caramel Qifeng
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It seems that Qifeng, a caramel with low appearance, will surprise you with a taste. The smell of caramel filled the room when baking~
Cooking ingredients
Cooking Steps
Step1:It's full of caramel smell when baking. Come and make it with m
Step2:Caramel boiling - pour sugar and water into a small milk pot and heat over medium heat. And turn the pot from time to time until it turns golden and then it leaves the fir
Step3:Add hot water and stir. Add salt and stir evenly. Let it cool and weigh about 65g.
Step4:Put the corn oil into the caramel solution and mix with the hand beater. Fully emulsify. This process needs to be stirred for 23 minutes.
Step5:Sift in the low gluten flour. Use the eggbeater to draw the Z word and stir until you can't see the dry flour. It should be in a sticky state at this time
Step6:Add egg yolk in several times and continue to stir evenly. The egg yolk paste is ready. Cover with plastic wrap.
Step7:Add sugar to the egg white in three times. Add sugar to the egg white for the first time when it breaks up the fish's eye bubble. Add sugar to the egg cream for the second time when it starts to wrinkle. Lift the beater to pull up the small curved hook and add sugar for the third time. Until the egg cream is lifted to lift up the beater to pull out the small curved hook, it will be dismissed. I usually use the speed of breaking the egg white at a low speed. Then I turn on the speed of breaking the egg white cream. Finally, I turn on the speed of breaking the big bubbles in the egg white cream at a slow speed for one minute.
Step8:Take one third of the whipped egg white cream and pour it into the yolk paste. Mix it evenly by cutting, mixing and turning. Then pour it back into the remaining two thirds of the egg white cream. Continue to mix evenly.
Step9:The mixed cake paste should be glossy, delicate and slightly fluid.
Step10:Pour the cake paste into the mold. Shake the mold a few times to eliminate the big bubbles. Then put it into the oven at 170 degrees and bake for 45 minutes
Step11:Put it out of the furnace and turn it upside down. Let it cool before demoulding.
Step12:OK. Cut it open. The Qi wind tissue is fine after baking. Every pore is open
Step13:Have a taste. As light as a cloud. And the unique sweetness of caramel
Cooking tips:1. When boiling caramel and adding hot water, be careful not to scald it. 2. In addition to the egg cream, it is important to fully emulsify the liquid part of the yolk paste. The cake made by fully mixing for 23 minutes will be more delicate. There are skills in making delicious dishes.
