Chinese Food
Zebra Qi wind (super detailed steps)
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Qifeng cake is a must for beginners. At the beginning, it will really make people crazy. It will collapse and shrink. Today's recipe will explain in detail how to avoid those problems. We don't say success. We will do every step carefully from the beginning. This square fits a six inch round mold. Qifeng is 5.3cm high. It's a little more complicated to make cocoa paste. You can skip the original taste. Sugar is also one of the keys to do it well. It is recommended that you do not reduce the amount of sugar at will. About the mixing of yolk paste. I use the method of post egg. It is very delicate. It can also avoid cramping to the greatest extent. -
Cooking ingredients
Cooking Steps
Step1:First, mix corn oil, sugar, water and salt evenl
Step2:Sift the low gluten powder. Draw the Z word with the egg and stir until you can't see the dry powde
Step3:Pour in the yolk. Continue to stir in Z-shape (after the separation of yolk protein, put the protein in a basin without water or oil into the refrigerator for cold storage
Step4:The yolk paste is very delicat
Step5:Before this step, preheat the oven by 150 degrees. Take out the albumen basin. Add a few drops of lemon juice. Whisk to the blister at high speed. Add one of the three sugars. Continue to whis
Step6:The bubbles become more delicate, add the second suga
Step7:Add the sugar for the last time after the appearance of the grain. The whole process is sent at high speed. I didn't record the time exactly, because the power of eggbeater is different for each person, and the time is also differen
Step8:Stop the eggbeater. Put it in the basin vertically and lift it up again. You can see the vertical tip like this. Then clean the protein cream at a low speed. Try not to have lumps.
Step9:Take half of the cream and put it in the batter bow
Step10:Scraper from 1:00 to 7:0
Step11:Turn the basin anticlockwise with your left hand. Repeat the lift of the scraper. Practice several times more to be proficient. The faster the speed is, the less defoaming
Step12:Return to the protein cream basi
Step13:Mix well. If there are lumps. Use the sharp angle of the scraper to smooth it.
Step14:Mix cocoa powder with boiling water in advance. Let it coo
Step15:Mix half of the cake paste and cocoa paste evenl
Step16:Spoon the original paste and cocoa paste alternately. Put them in the mould. Shake the mould gently or not. (usually, I use a small spoon. I use a large spoon this time. The zebra stripes are relatively thick.
Step17:Finally, when the mold is eight minutes full, shake it twice vertically from a height of 20 cm, and big bubbles will be produced. (if it's less than 8 points full, it may be that the protein is not sent or defoaming). I have a little more of this. I don't want to waste it. It's all packed.
Step18:Put it in the middle and lower layers of the oven (32 liter oven). Because open the oven and put it in. The oven will cool down. The first 30 minutes are 130 degrees (actual temperature). The last 20 minutes are 150 degrees. This is equal to low-temperature baking. High temperature coloring. Each oven has a different temper. I usually don't use toothpick to try it. Because opening the oven door will cool down quickly. The first flavor is rich. The second cake has a little drop when it grows to the to
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Cooking tips:There are skills in making delicious dishes.
