Chinese Food
8-inch original Qifeng cake
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I'm going to make a mango mousse cake tomorrow. First I made a Qifeng cake for use. It used to be bad to make cakes. Now I feel that I find some feeling of making cakes. It's much better than before.
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Put milk, corn oil and sugar in a basin.
Step3:Use the hand beater to stir evenly and make the sugar melt completely.
Step4:Sift in the low gluten flour.
Step5:Cut and mix until there is no dry powder.
Step6:Add the yolk in three times. Mix each time, and then add the next yolk.
Step7:This is the state of yolk paste after adding yolk.
Step8:The egg white is added into the sugar in three times. Use the electric beater to beat until the egg white cream is lifted to form a strong curved hook. The egg white cream is fine and glossy.
Step9:Put 1 / 3 of the protein cream into the yolk paste. (at this time, open the oven for preheating. The temperature is 110 ° C for the upper tube and 150 ° C for the lower tube.
Step10:Mix evenly by turning.
Step11:Put the mixture into the remaining cream.
Step12:Mix evenly by turning. This is the mixed cake paste.
Step13:Pour the mixed cake paste into the mold. Smooth the surface and shake it gently.
Step14:Bake in a pre heated oven for 6570 minutes.
Step15:Take it out after baking. After dropping the mold a few times, buckle it back immediately.
Step16:Let the cake cool thoroughly before demoulding.
Step17:Finished product drawin
Step18:Display.
Cooking tips:1. Do not beat the egg white too hard. It is not easy to mix when mixing. It is also easy to defoamer. The beaten egg white should be delicate and glossy. 2. The temperature and time of the oven are for participation only. The temperature difference of each person's oven is different. The temperature and time required are also different. There are skills in making delicious dishes.
