Chinese Food
6-inch original Qifeng cake
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What Fang Zi didn't do according to my last chimney version of Qifeng cake is that the effect is very satisfactory. It's perfect to make a detailed layout for my friend to keep up with my rhythm. There's no failure
Cooking ingredients
Cooking Steps
Step1:Prepare materials.
Step2:Separate the eggs. Add 10g sugar to the yolk. Beat the yolk for about 2 minutes until the volume is slightly expanded and the color is slightly lighter (one of the key points in this step, otherwise, the bottom will be concave easily in the later stage).
Step3:Add corn oil. Mix well
Step4:Like thi
Step5:Add milk. Mix wel
Step6:To integrate completely. It's just the first tim
Step7:Sift in low powde
Step8:Mix the low powder evenly with n-type. (do not over mix. It is easy to get out of the gluten and affect the expansion of the cake
Step9:Egg yolk paste is complet
Step10:Put a few drops of white vinegar (to remove the fishiness of eggs). Don't affect the egg white too muc
Step11:Keep your spee
Step12:Add the first sugar in the rough state. Continue to bea
Step13:Bubble up. Add second sugar to fight
Step14:Go to the wet foaming state (fine foam) and add the last sugar
Step15:Hit to dry foaming state. 0k. (see clearly. The tip is upright and does not bend. The state of protein cream is very delicate. If the internal tissue is very rough, it is not correct.)
Step16:The yolk paste binds to the cream. Take one third of the egg white cream and put it into the yolk paste. Mix well and quickly.
Step17:Add protein cream for the second time. Continue mixin
Step18:Pour all the egg batter into the rest of the egg cream. Stir quickly and evenly. Don't let it defoamer.
Step19:Finish the cake. Preheat the oven for 10 minutes at 170 ℃.
Step20:Pour into mol
Step21:Eight minutes full. Stir gently with chopsticks for several turns. Remove the big air bubble. Or shake the mold.
Step22:Put it in the oven at 165 ℃ for 40 minutes. Put it on the bottom. It will expand enough space (Koshun small oven
Step23:Basically, it's over in about 25 minutes
Step24:15 minutes left. It will be slightly retracted. It's a normal process.
Step25:It's time to come out. Remember to back off. Cracking more fragrant acridine.
Step26:Back buckle for about 15 minutes. It can be demoulded. Basically not retracted.
Step27:Well, it's easy to take off the film. It's good. It's positive
Step28:The reverse is more beautiful. It's very strong
Step29:Cake knife cutting is differen
Step30:It's delicate. It's made of wood
Step31:Another succes
Step32:Take a closer look A kind of
Cooking tips:Stir - insert from the basin wall to the diagonal basin wall. For the small white cake friends interpretation. Understand the friends all know the importance of this link technique. There are skills in making delicious dishes.
