Chinese Food
Fruit cake
(104752 views)Compared with the ordinary cake, the naked cake reduces the use of cream and has more fresh fruit decoration. It is simpler and healthier. Especially in summer, there are so many attractive fresh fruits. Lazy afternoon and children's families to share a small tea full of fruit temptation. I believe it will make this day very pleasant. Some basic skills of Qifeng are indispensable for making cake blanks, such as separating yolk and egg white, removing albumen, and mixing. If you don't have an oven, it's also suitable to use an electric rice cooker to make cake blanks. As for the problems in Qifeng's production, it has little to do with the use of oven or rice cooker. The main problem is the details. Today, I take this opportunity to sum up the key points of Qifeng. I hope my friends can walk more smoothly on the baking road. Practice more. Summarize frequently. You can make the finished products that children like to have added
Cooking ingredients
Cooking Steps
Step1:Separate the yolks and whites. The first step to do Qifeng is to separate the yolk and egg white. Some friends reported that Qifeng failed to do it. A large part of the reason was that the protein was not sent well. The failure of protein elimination is probably due to the mixing of yolk in the initial separation. So if the first step isn't right, it's all in vain.
Step2:Add 5g of sugar to the yolk. Mix well with the hand beater.
Step3:Add 35g milk and 30g vegetable oil, mix well and sift in 55g low gluten flour. Vegetable oil can be corn oil, salad oil and other light vegetable oil. Do not use peanut oil, olive oil and other heavy flavor vegetable oil.
Step4:Stroke the zigzag and mix well. This step can be evenly mixed. Do not over mix. Avoid the paste from gluten.
Step5:Squeeze a slice of lemon juice into the protein. Add 10g sugar. In addition to the fact that the egg white cannot be mixed with a trace of yolk, it is also important to make sure that there is no water or oil in the mixing bowl in order to pass the egg white successfully.
Step6:Beat with electric beater until bubbles appear. Add 10g sugar and continue to beat.
Step7:Beat until the protein is smooth. Add 10g sugar.
Step8:Beat until the egg white lines are clear. Lift the egg beater and pull out the small upright sharp corners. The surface of the protein is glossy and has certain fluidity. With a scraper, you can see fine and symmetrical protein tissue. If the interior is rough, it's overkill.
Step9:Add the egg yolk paste into the egg yolk paste in three times, and mix evenly by turning and cutting each time. Make sure that the yolk paste and the albumen paste are well mixed so as not to form a pudding layer after baking.
Step10:Pour into the 6-inch mold. Pay attention to pour in the grinding tools. Don't pour them all in too roughly. It's better to pour it slowly from the place 20 cm away from the mold. It's not easy to get involved in large area of air. In addition, there should be a certain space above the mold for cake expansion.
Step11:Shake out big bubbles. Put them in the oven preheated to 150 degrees in advance.
Step12:Bake at 150 ℃ for 35 minutes. Qifeng cake should be fully baked. It will not collapse after demoulding. The common inspection method is to insert a toothpick when baking quickly to see if there is any cake sticking out. In addition, the baking temperature should not be too high. If the baking start
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Cooking tips:When baking cakes, one of the common mistakes that novices often make is to see the surface scorched and think it's cooked. In fact, it may be that the batter is too close to the upper tube. The batter on the top is burnt due to the high temperature. But the middle part is not baked yet. So the oven can't be too small. It's better to keep a certain distance from the upper and lower tubes when the mold is placed in the middle layer. A little more verbose. If Qifeng tastes like an egg, it's likely that Qifeng is not fully cooked. I have used many kinds of eggs. Expensive, cheap, organic. The effect is not too different. There are skills in making delicious dishes.
