Chinese Food
Six inch Qifeng cake (super detailed and perfect without cracking)
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It's said Qifeng Qifeng. It's really mad. I don't know how many times I failed. I don't know how many noodles of oil, egg and milk candy I wasted. In the case that I insist on trying not to give up, I can finally close my eyes and finish... It's no problem in the world. I'm afraid of people with a heart. There are PS tips at the end. It's important to see them
Cooking ingredients
Cooking Steps
Step1:First of all, prepare two containers without water or oil. Separate protein and egg yolk. There should be no egg yolk in the protein. Otherwise, it will be difficult to get rid of. Add 10g white sugar to the yolk and beat it with a beater until it turns white. Then add cowboy and corn oil. Beat the beater until the yolk and oil are mixed. The milk is fully dissolved and emulsified. This step is also importan
Step2:Sift in the low gluten flour. First mix the flour and the yolk milk with the silica gel scraper. Then fully mix them with the way of drawing Z. do not mix them in circles. It will make the gluten and lead to Qi wind failure
Step3:In the state of mixing, lift the eggbeater and the batter will fall smoothly. Put it aside. Then it's time to get rid of the protein.
Step4:Add a few drops of white vinegar or lemon juice to the protein. I usually have white vinegar, because there are not lemons in my family every day. It mainly plays the role of deodorization.
Step5:Whisk at high speed. Add a third of sugar when the net is rough. Continue to whisk
Step6:When the bubble is fine, add the remaining 1/2. Continue to send.
Step7:When the bubbles are fine and texture, add the last white sugar. Continue high speed.
Step8:When the grain of protein is more delicate and more obvious. When there is some resistance, stop beating. Lift the beater head. If there is a standing sharp corner, it is finished. This is the hard state
Step9:Use a scraper to take one-third of the protein and put it into the yolk paste. Mix or cut it. Mix. Don't take too lon
Step10:Preheat the oven first. Heat it up and down. 120 degrees. Pour the fused egg yolk paste into the remaining protein. Mix it in the same way as turning or cutting until no protein or egg yolk paste can be seen. Time I can't be too long. Otherwise, it will defoaming and affect Qifeng's achievements.
Step11:Pour in the six inch Qifeng mold. Drop it three or four times at a height of 10 cm. Shake out the big bubbles inside. Put it in the middle of the oven for 120 ° 60 minutes.
Step12:After 20 minutes of baking.
Step13:In the middle, try not to open the oven to prevent the cake from collapsing under the cold air. Time is up. Take it out and fall twice. Take a bowl. Put on the baking net. Put the cake upside down on the baking net. The film will come out when it's about an hour cold
Cooking tips:1. Do not stir in circles. Turn or cut the whole process. 2. When sending the egg white, if you are not sure whether it is in the hard state, you can observe the state on the beating head more. 3. During the baking process, try not to leave for too long. Observe the state of the cake more. If the color is too heavy, you can cover a layer of tin paper. The temperature of each oven will vary. I have tried many times to find out my oven's temper. The temperature is higher than that of the ordinary oven. So I bake at 120 ℃ all the way. I can cook according to my own oven. In the last 20 minutes, it's skillful to increase it to 150 ℃.
