Original Qifeng cake (8 inches)

egg:6 (small native eggs) low gluten flour:90g pure milk:70g corn oil:35g sugar powder:80g lemon juice:a few drops of white vinegar https://cp1.douguo.com/upload/caiku/0/0/e/yuan_003fbf489e96ea14b8b775da666e7c3e.jpeg

Original Qifeng cake (8 inches)

(104218 views)
Original Qifeng cake (8 inches)

I can't take photos. It's not good-looking. But it's definitely good. It's delicious. It's moderate in sweetness. It's very soft.

Cooking Steps

  1. Step1:Prepare ingredients and containers. The containers for egg white must be free of water and oil.

  2. Step2:Corn oil with milk. And 10g sugar. Stir well and add egg yolk.

  3. Step3:You can use a separator to separate the yolk and the egg white. I cut a small hole directly. It's easy.

  4. Step4:Egg whit

  5. Step5:Mix the yolk evenl

  6. Step6:Put in low flour. It's better to sift. Avoid flour pimples.

  7. Step7:Use silica gel shovel to stir and press evenly. No pimples can be seen. Evenly prepare. Start to beat the egg white.

  8. Step8:Add the remaining one-third sugar powder when the fish eye blisters appear. You can add a few drops of lemon juice or a few drops of white vinegar.

  9. Step9:Add a third of sugar when beating until the bubbles are fin

  10. Step10:Add the last bit of sugar when the lines appear.

  11. Step11:Beat until the pattern is feathery. When the eggbeater is lifted up, a small triangle will appear.

  12. Step12:Take one third of the egg white cream and put it into the yolk paste. Stir with a stroke. Do not stir in circles to avoid defoaming.

  13. Step13:Add one third of the protein cream after homogenization. Stir evenly in the same way.

  14. Step14:Pour all the ingredients into the cream bowl. Stir all the ingredients evenly.

  15. Step15:Lift and vibrate bubbles. Sprinkle thin almond slices on the surface. PS - the way to vibrate bubbles is to directly lift the cake paste basin 10 cm from the ground. Let go. Repeat twice.

  16. Step16:Put it in the oven at 150 ℃ for 30 minutes. Insert the toothpick and no batter will be brought out. A toothpick is ripe when it's clean.

  17. Step17:After baking, back buckle for 30 minutes. Cooling and demouldin

  18. Step18:It's a little cracked. It's a little too hot for coloring at the bac

  19. Step19:Demouldin

  20. Step20:Cut bloc

  21. Step21:It's very soft and delicious.

Cooking tips:There are skills in making delicious dishes.

Chinese cuisine

How to cook Chinese food

How to cook Original Qifeng cake (8 inches)

Chinese food recipes

Original Qifeng cake (8 inches) recipes

You may also like

Reviews


Add Review