Chinese Food
Qifeng cake (low sugar primary)
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As a beginner, failure is an inevitable rule. It's my pleasure to find the cause of failure after failure and try again. After several failures, I summed up to myself that 1. When making cakes, the water quality should not be too much. I would rather be a little less than more; 2. I don't like additives. I would rather not have a good effect. I don't want to add them; 3. I don't like very sweet heavy taste. The amount of sugar has been reduced by half. So I not only pass the egg white, but also the yolk. -
Cooking ingredients
Cooking Steps
Step1:Prepare all materials. Prepare to start work.
Step2:Separate the egg white and yolk. Put sugar in the egg white and beat.
Step3:When you pick up the eggbeater, you can have an inverted triangle. As shown in the picture, Chengdu is OK.
Step4:Sugar in yol
Step5:Add milk and oil to beat.
Step6:Send until the egg white and sticky.
Step7:Pour in the sifted flour and cornstarch. Stir. Stir from bottom to top or stroke.
Step8:Mixed yol
Step9:Put one third of the beaten egg white into the mixed egg liquid. Be sure to mix it evenly from the bottom to the top. Otherwise, it is easy to defoamer.
Step10:Pour the remaining egg white into the batter. Continue mixing. The method is the same.
Step11:Pour the mixed cake paste into a 6-inch mold.
Step12:Squat twice to let out the bubbles. Put them in the lower layer of the oven. Bake at 150 ℃ for 40 minutes. When the time comes, use a toothpick to stick in. Take out the toothpick and do not bring out anything, it is ripe.
Step13:Take out the cake. Put it on the baking net. Wait until it's cool and then take out the mold.
Step14:Demoulding complete. If you want to eat cream, you can continue to operate.
Cooking tips:1. When mixing, it must be stirred from bottom to top to prevent defoaming. 2. A little cracking is harmless. It doesn't affect the taste as well as OK. 3. Be sure to cool before demoulding. There are skills in making delicious dishes.
