Chinese Food
Qifeng cake
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Original Qifeng cake. It's delicate and simple. You can try it if you like. This recipe is an 8-inch Qifeng hollow mold.
Cooking ingredients
Cooking Steps
Step1:1. Prepare ingredients: 115g low gluten flour, 70g fine sugar + 40g, 88g egg yolk, 165G protein, 50.5ml corn oil, 85ml hot pure milk, two drops of vanilla essence and two drops of lemon juice.
Step2:Sift 115g of low gluten flour for use. 165G protein is sent to the refrigerator for freezing.
Step3:Add 88g egg yolk and 40g sugar. Stir well.
Step4:Add 50.5ml corn oil and stir evenl
Step5:Add 2 drops of vanilla extract and stir well.
Step6:Add 85ml of hot pure milk and stir well.
Step7:Add sifted low gluten flou
Step8:Stir evenly until the batter is free of particles. At this time, preheat the oven 180 degrees up and down.
Step9:Add two drops of lemon juice to 165G of protein. Beat until the fish's eye bleb is in the state. Add 35g of sugar.
Step10:Turn on the electric egg beater and beat it until it is thick and slightly striated. Add 35g of sugar.
Step11:Open the electric egg beater until it is hard to foam. Lift the egg beater to leave a sharp corner in the protein cream.
Step12:Scoop out 1 / 3 of the protein cream and put it into the yolk paste. Mix well.
Step13:Pour the yolk paste into the egg cream. Stir and cut to mix well
Step14:Mix within 40 times until there is no protein cream.
Step15:Pour the cake batter into the mold, remove the bubbles in the cake batter, and then put it into the preheated oven for baking.
Step16:Bake - 180 degrees up and down for 40 minutes.
Step17:The delicious cake is coming out.
Step18:Take out the cake mold. Shake the mold and immediately pour it on the baking net. After cooling, demould it for eating.
Step19:Qi Fen
Cooking tips:1. After mixing the yolk paste, sift in the low gluten flour. Pay attention to the technique when mixing. Use the technique of mixing, cutting and mixing. Don't draw circles to avoid the flour's strength and affect the cake's hair. 2. When the protein cream is sent, pay attention to the method of sending. Send it all, not part. What is a complete dismissal? A - pay attention to the albumen cream adhering to the inner wall of the container when sending the albumen cream. Use a small scraper to scrape the albumen cream into the container and send it together. This is all the way. 3. How to check whether protein cream is healthy? A - after finishing the beating, the beater will stop working. Use the beater to fill a large area of the container. Lift the beater. Can you see that the residual protein cream in the container presents an upright sharp corner? Or the corner? Upright sharp horn so this protein cream belongs to the healthy hard foaming protein cream. Corner is a kind of wet foaming. In this recipe, the protein cream needs to be whipped. 4. When mixing egg yolk paste with egg white cream, pay attention to the technique. Do not circle. Use Z, N
