Chinese Food
Eight inch Qifeng cake
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Qifeng cake is one of the most popular cakes at present. It is characterized by its soft tissue, high moisture content, light taste, moist and tender taste. It is also one of the cakes that food lovers must make. -
Cooking ingredients
Cooking Steps
Step1:The ingredients are ready to use. Corn oil can be poured with pure milk.
Step2:The basin should be clean without water or oil. Be careful to separate the protein and yolk.
Step3:First make egg yolk paste - 80g white sugar, separate 10g into egg yolk, add salt, mix well, then add corn oil and milk.
Step4:Continue mixing. Sift in the flour with low gluten.
Step5:Z shape stirring evenly till no particles.
Step6:To make a batter, preheat the oven first - 140 degrees above and 120 degrees below. Drop a few drops of lemon juice into the protein. Add the remaining 70 grams of sugar powder (in three parts). First beat the egg beater with electric mixer until the fish is in the shape of bubble and add a small part.
Step7:Pass a few laps and join again. Add the remaining sugar powder for the last time. Continue to beat at high speed.
Step8:Just lift the eggbeater and observe the protein state - a sharp angle that is completely upright. (be sure to send it to the right place. Don't bend a little. It's very important.
Step9:Half the beaten egg white into the yolk paste.
Step10:J shape. Do not circle to avoid defoaming. Stir well and pour into the remaining protein.
Step11:Continue to mix evenly.
Step12:Pour the paste into the mold and fill it up. On the table, hold the big bubbles. Then draw the small bubbles in the shape of Z with a thin bamboo stick. (if the excess paste can be poured into a paper cup and baked together
Step13:Preheat the oven ahead of time - 145 degrees up and 150 degrees down. Place in the middle and lower layers. Bake for 65 minutes.
Step14:Time's up. Put on the insulation gloves. Take out the cake. Cool down on the table. Cool down. Turn it upside down and cool down before demoulding.
Step15:Finished drawings.
Step16:Delicate and soft tissue
Step17:Light as a cloud.
Step18:It has a high moisture content and a moist and tender taste.
Step19:You can't get tired of eating cakes.
Step20:Finished drawings.
Cooking tips:The temperature of each oven is different. Please adjust it properly. Be sure to make the yolk paste first and then the albumen paste. Remember to use the technique of mixing. Do not circle to avoid defoaming. Due to the freshness of the eggs, there will be some difference in the amount of batter made. If it is fresh eggs just bought, there will be more batter made. The mixed batter can be poured into a paper cup a little. Bake together. After a few days, the egg batter will be a little less. In a word, pour into the mold and it will be full. Master it flexibly. Pour hot gas out of the furnace and hold it back. It must be cooled before demoulding. There are skills in making delicious dishes.
