Chinese Food
Crown cacao Qifeng cake
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The shape of Qifeng cake is usually simple and round. Because of its tenderness, it is not allowed to open the oven door when the batter is baked in the oven. Otherwise, it is easy to cause collapse. Qifeng cake has abused many little friends. This crown Qifeng is not as difficult as you think. Because you control the time to take out the cutting patterns, reduce the bursting of the cake, and form natural cracks. Twice warming also reduces the chances of the cake collapsing. If you want to make Qifeng cake into patterns, you must first understand the temper of the oven. Will the temperature of the oven be too high or too low? The heating time of each oven is also different. The time given is for reference only. I use Haier T3 tender oven without preheating. The cake is soft and dense. Cocoa flavor is mellow. You will feel the unique sense of achievement when you finish this cake.
Cooking ingredients
Cooking Steps
Step1:Stir corn oil and milk evenly to make it fully emulsified.
Step2:Cocoa powder, low gluten powder and corn powder shall be sifted for use. Pour into the sifted powder.
Step3:Mix by hand. The dough is very thick at this time. Add 3 yolks. Continue mixing. The eggs need to be refrigerated in advance.
Step4:Until it becomes a liquid cocoa batte
Step5:Then prepare a clean and anhydrous bowl. Put in 3 egg whites. Mix in sugar three times and mix well.
Step6:Take 1 / 3 of the protein and put it into the cocoa batter and mix well to prevent over stirring and defoaming. Then pour all the batter into the protein and mix well. Do not over mix to prevent defoaming.
Step7:Pour the batter into the mold. Make a few circles with chopsticks. It's good for discharging bubbles. Then shake the cake mold from 10cm to the table twice.
Step8:Bake in the middle and lower layers of the oven at 160 ℃ for 10 minute
Step9:Prepare a cup of boiling water when baking. Put the fruit knife in the water to soak. Several napkins.
Step10:Dry with a fruit knife. Take out the cake. Keep the oven door open. Keep the oven at 160 degrees. Make a cross on the surface of the cake. Then make a cross from the edge to the middle. Every stroke. The knife should be soaked in water and dried.
Step11:Put it in the middle and lower layers of the oven. Adjust the temperature to 140 ℃ for 40 minutes.
Step12:Take out the cake and throw it on the table several times from a height of 10 cm. Exhaust the air. Then buckle it upside down. Cool it and demould it.
Step13:Finished produc
Cooking tips:There are skills in making delicious dishes.
