Chinese Food
Qifeng cake
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I always failed to make Qifeng cake before. Now I know that it's not difficult to make Qifeng cake. After many failures, I learned from the previous generation. One day, a gourmet told me a secret. She said Xiaobai is not afraid. If you want to make Qifeng cake, you can watch the sweet Qifeng video. Listen to the advice of the gourmet. Then you can search the video and watch it. Try it again I did it once. But I still can't remember the process. I messed up the sequence of the process. But what I did was better than what I had done before. Then I watched the video several times. I did it three times in a row that day. One by one, it was better. At that time, I learned the trick. I felt so happy. I'm very grateful to the gourmet. The eight inch Qifeng cake I made. I didn't step on it. I didn't tuck in. It's very good for me. The cake is also very soft. After pouring in the mold. The rest of the cake paste. I made a few small cakes. It's also very soft.
Cooking ingredients
Cooking Steps
Step1:Separate the egg white and yolk in two stainless steel basins. Make sure there is no yolk in the egg white. (all tools and basins must be clean, free of water and oil
Step2:Pour the milk and oil into the bowl of the yolk. Shake gently. Wrap the yolk with the milk and oil.
Step3:At this time, start to beat the egg white. The electric egg beater will beat the egg white at a low speed. Then whisk the protein at high speed until it can pick up the tip. Add a third of sugar.
Step4:Continue to beat at high speed until the protein has resistance. Add one-half of white sugar when forming a sharp hook.
Step5:Continue to whisk at high speed. Form a sharp hook at the second time. Add the remaining sugar and corn starch. Stir. Whisk in the eggbeater at high speed until the corn starch is well stirred.
Step6:Scrape the uneven protein cream on the edge with a scraper. Then whisk the egg beater vertically and slowly. This is to make the protein cream form a uniform small bubble. Suck the big bubble away. See if the protein cream is fine and glossy. Let the cream stand for two to three minutes.
Step7:Sift the egg yolk into the flour.
Step8:Use the hand beater to mix the materials evenly and make the batter sticky.
Step9:Now we need to check the egg white cream. Use the hand beater to stir up a lump of egg white cream. Check whether the bubbles on the surface and inside are even. The best state is to follow the state before standing. Then use the hand beater to stir for several times. The egg white can be used. (if the protein cream is dry and rough after standing. If the problem is not serious, you need to beat it with a hand beater for a while to make it return to a uniform and delicate state. Then the protein cream can be used.
Step10:One third of the protein is in the yolk paste. Use the cutting and mixing method to mix it evenly.
Step11:Then pour the batter into the rest of the protein. Then mix the batter evenly.
Step12:Then pour the batter into the mold. It's about 15 cm high. Pour it in slowly. Then shake out the big bubbles. You can use a toothpick to break the bubbles on the surface. You can also circle them.
Step13:Then put it in the preheated oven. 160 degrees. Bake in the middle and lower layers for 35 minutes.
Step14:The baked Qifeng cake needs to fall down from a height of 15 cm. It's OK to fall twice. Then turn it upside down and let it cool before demoulding. A Qifeng cak
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Step16:
Cooking tips:1. Materials must be weighed by electronic scale. 2. All tools must be clean, free of water and oil. 3. Temperature is for reference only. There are skills in making delicious dishes.
