Chinese Food
8-inch Qifeng cake (zero failure)
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Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. The bowl in which the egg white is placed must be free of water and oil. The yolk is placed in a small bowl.
Step2:Take another basin. Pour in the milk and corn oil and mix well with the hand whisk.
Step3:Sift in low gluten flour. Use the hand beater zigzag to mix until there is no dry powder. Then pour in the yolk and continue to mix.
Step4:The yolk paste is sifted. It's more delicate.
Step5:Next, beat the egg white. The egg white must be free of water and oil. First, beat the egg white at a high speed. Next, beat the egg white at a low speed throughout the whole process. Add the sugar in three times. Add the first sugar to the fish eye bubble. Continue to beat until the protein is fine. Add the second sugar. Add the last sugar to the big curved hook of the protein. Finally, beat to the hard foaming of the protein.
Step6:Preheat the oven at 150 degrees.
Step7:The egg white is added into the yolk paste three times. Turn it over with a scraper and mix it evenly. Do not stir it. Otherwise, the egg white will be defoaming and the cake will not be fluffy. Turning and mixing means that the scraper cuts in from the two o'clock direction, picks up the bottom, cuts out from the nine o'clock direction, and turns the basin in one direction at the same time.
Step8:Pour the mixed cake paste into the mold from a height of about 15cm. Use a scraper to slightly smooth the surface. Shake the mold gently to make the surface of the cake paste even and even.
Step9:Drop the mold twice. Shake off the big bubbles inside the cake paste. Put them in the preheated oven. 150 ℃ for 60 minutes.
Step10:The temperature of each oven is different. When the time is about the same, you can use toothpick to insert the cake. If you pull it out and don't bring out the cake paste, you can bake it.
Step11:Take out the cake after baking. Shake it twice on the table top. Shake it to remove the heat. Put it on the baking net immediately. Let it dry completely before demoulding. It's good to eat directly. It's better to make cream cake.
Cooking tips:This recipe uses the back egg method. If you follow the above steps, you won't fail. If you want cocoa flavor Qifeng cake, you can change 10g low gluten flour into the same amount of cocoa powder. There are skills in making delicious dishes.
