Chinese Food
Coffee Qifeng cake
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I was told by my predecessors that Qi wind baking in a steam oven will crack the skin of Qi wind and make the taste dry and hard. So many of them are baked in ordinary household ovens. When the CASS steam stove arrived, I decided to try it. The color of the finished product was even, the texture was fine and soft. I was very satisfied.
Cooking ingredients
Cooking Steps
Step1:Pour instant coffee powder into boiling water. Mix well until war
Step2:Add corn oil. Mix wel
Step3:Add coffee win
Step4:Sift in low powder. Z shape mix until there is no dry powde
Step5:Knock into the yol
Step6:It's not easy to disappear after the cake liquid drips in the same way
Step7:Drop a few drops of lemon juice into the egg white. Add the sugar into the egg white three times. Beat until it is wet and dry
Step8:Add the yolk paste into the egg white in two or three times. Mix up and down evenl
Step9:Pour the mixed cake paste into the 7-inch hollow Qi wind mold. Shake the air bubbles gently. Oven preheating 150 degree
Step10:Preheat for 7 minutes. Bake for 46 minute
Step11:Take out the furnace and turn it upside down to cool it. Manually demould or with the help of demoulding knif
Step12:Finished product drawin
Step13:Finished product drawin
Step14:Finished product drawin
Cooking tips:There are skills in making delicious dishes.
