Chinese Food
Original Qifeng cake
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The little sister of May Day holiday brought the children down to play. Today she will go back. She is reluctant to give up. She made an original Qifeng cake and asked them to take it back to eat. The original Qifeng cake made today is very successful. It doesn't crack at all. It's just that the demoulding of the chimney mould is not very skilled. It needs a lot of practice.
Cooking ingredients
Cooking Steps
Step1:Today, my original Qifeng cake is a 6-inch round mold and a 7-inch hollow mold. First, clean the required mold and dry the water for standby.
Step2:Use the egg white separator to separate the egg white and yolk. This step is very important. There must not be a little yolk in the egg white. Otherwise, it will affect the egg white.
Step3:This is the separation of the white and the yolk. Put the egg white in the refrigerator and refrigerate it. Start preparing the batter.
Step4:Add 48g of salad oil, 112G of milk and 0.8g of salt into the bowl and mix well. Emulsify the water and oil fully for standby. No oil spots can be seen. It is a bit thick.
Step5:Add 8 yolks one by one and stir well.
Step6:150 grams of low powder sifted into the yolk paste.
Step7:Mix irregularly by hand. Don't stir the batter in circles to avoid the gluten.
Step8:Add a few drops of white vinegar and sugar into the egg white. Use the electric egg beater to beat the egg white at high speed. When you feel that the egg white is heavy, change it to medium speed. Until you hit the egg white like the one in the picture and it has a strong small sharp corner. Then, change it to low speed. Sort out the bubbles in the egg white. You can preheat the oven when you are beating the egg whites
Step9:Dig a third of the protein into the batter. Use silica gel scraper to mix up, down, left and right irregularly.
Step10:Pour the batter into the rest of the protein. Use a silica gel scraper to turn it up from the bottom and mix it evenly, so as not to sink the protein at the bottom. Here, you can only use stir. Cut and stir. If you use egg, you need to use Z-shaped stir. You can't use a blender or circle.. Otherwise, it will be defoaming and defoaming.
Step11:Slowly pour the mixed egg paste into the mold. 8 points is enough. After entering the mold, scrape the surface. Shake several times to make the air bubble out. This way, the cake will be more delicate without big holes. Put it into the preheated oven. Heat it for 120 ℃ and lower it for 70 minutes. If the toothpick is inserted into the middle of the cake and the cake is not brought out, it means that it is cooked (the actual temperature is subject to the oven). Generally, the cake is first expanded, then retracted, and then baked for 510 minutes. It will be mastered if you do it several times. Each oven is different. It depends on the self-regulation of the oven. I only give the reference temperature.
Step12:Today's original Qifeng cak
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Cooking tips:1. Make sure to turn it upside down. Otherwise, it will collapse. 2. It must be completely cool before demoulding. 3. I bake at low temperature for a long time. It's not easy to crack and it's easier to master the temper of the oven. Skilled can choose high temperature baking. 4. Each oven is different. It depends on the self-regulation of the oven. I only give the reference temperature. There are skills in making delicious dishes.
