Chinese Food
Coffee marble Qifeng cake
(104777 views)
This is a kind of Qifeng cake with strong coffee flavor. It's not sweet at all. It's suitable for relatives who don't like sweetness. It has strong coffee aroma and bitter taste, so it will not be greasy with cream. Instant pure coffee powder uses UCC 117 coffee. It's really good. It tastes good. The mold is a hollow 18 cm 7-inch dividend Qi wind mold for kitchen. If the marble pattern of the cake is clearer, be sure to add the coffee liquid in the last step. Stir twice. Don't overdo it. The more lines, the less clear.
Cooking ingredients
Cooking Steps
Step1:Prepare the required material
Step2:The egg is divided into yolk and egg white. The egg white is frozen in the freezing room for about 10 minutes
Step3:Mix the two parts of the coffee mixture evenly for standb
Step4:Put warm water + coffee powder + corn oil in the basin. Stir evenly with the egg pump until it is emulsified, that is, the water and oil are fully compatible. I stirred it for about 23 minute
Step5:Sift in low powde
Step6:Mix with egg puff until there is no dry powde
Step7:Pour in all the yolks. Stir until smooth and eve
Step8:Now you are ready to beat the egg white. Preheat the egg white 180 degrees in the oven and add a few drops of lemon juice
Step9:Whisk the eggs at high speed until they are blistered. Add a third of sugar
Step10:Continue to speed until there are lines. Add a third of sugar
Step11:Continue to whisk at high speed until it is crooked, i.e. wet foaming. Add all remaining white sugar
Step12:Whisk at high speed to dry foaming, then turn to low speed to slightly whisk. In this way, you can remove the albumen that has been whisked by the big bubbles in the egg white. Pull out the small sharp corners with the static beater
Step13:Now you're ready to mix the cream and the yol
Step14:Take one third of the protein cream and pour it into the egg yolk past
Step15:Mix evenl
Step16:Pour all the yolk batter back into the crea
Step17:Mix evenl
Step18:After pouring the prepared coffee liqui
Step19:Stir slightly. About 23 stroke
Step20:After pouring into the mold, shake the mold on the table. Remove the big bubble
Step21:Turn the oven 170 degrees. Bake for 2530 minutes
Step22:Shake on the table after being out of the oven, and then turn it upside down to cool it
Step23:It's demoulding after cooling through. I put it in the refrigerator and refrigerated it overnight
Step24:It's cool to ea
Step25:Delicious Qifeng cak
Step26:I don't like sweets. I like this coffee best
Cooking tips:This is a kind of Qifeng cake with strong coffee flavor. It's not sweet at all. It's suitable for relatives who don't like sweetness. It has strong coffee aroma and bitter taste, so it will not be greasy with cream. Instant pure coffee powder uses UCC 117 coffee. It's really good. It tastes good. The mold is a hollow 18 cm 7-inch dividend Qi wind mold for kitchen. If the marble pattern of the cake is clearer, be sure to add the coffee liquid in the last step. Stir twice. Don't overdo it. The more lines, the less clear. There are skills in making delicious dishes.
