Chinese Food
[brown sugar cacao Qifeng]
(105946 views)![[brown sugar cacao Qifeng]](https://cp1.douguo.com/upload/caiku/7/c/9/yuan_7c1f14662994edd2e01efd72197f36b9.jpg)
Square self matching. Component - one quantity of 6-inch hollow mold
Cooking ingredients
Cooking Steps
Step1:Mix 15g brown sugar with 50g milk. Microwave for 30 seconds. Stir until brown sugar is fully dissolved. Let cool.
Step2:Take three eggs (each weighs about 50g after my eggs are shelled). Separate the yolk and egg white. Mix 3 yolks with 25G vegetable oil.
Step3:The way the egg oil looks when it's well mixe
Step4:Add the brown sugar milk prepared in step 1. Mix wel
Step5:Sift in a mixture of low gluten flour and cocoa powde
Step6:Cut, mix and stir evenly. No dry powder, no granular doug
Step7:3 egg whites with 25G brown suga
Step8:To the point where an upright angle can be raised. My brown sugar is a little wet like soft white sugar. The batter is slightly rough and can't be very delicate. If the God of heaven can teach me how to use brown sugar to make delicate and stable protein cream, please kneel in advance.
Step9:Add a small half of the protein cream to the yolk paste in step 6. Stir evenl
Step10:Add all the remaining protein cream and mix well. It is easy to defoaming because the protein cream is not very delicate and stable in the rough state. The operation should be light and fast. It looks like a little bubble has no effect. But it can't keep bubbling. That's serious defoaming.
Step11:Into the mold. Shake a few times to eliminate the big bubble
Step12:Put it into the middle and lower layers of the preheated oven at 165 ℃. Bake for 3035 minutes. Take out the furnace and turn it upside down. Cool it thoroughly before demoulding and cutting.
Cooking tips:I didn't do Qifeng for many years. It's still a picture that Qifeng had saved several times ago. A lot of brown sugar with cocoa powder. There is no need to lose the flavor of chocolate. The taste is very light and moist. In the early years, I tried all kinds of Qifeng. Now I'm basically fixed to make a low powder version. The taste is very light and moist. I like it very much. Low powder content and high height. It has considerable expansion. The structure looks like a uniform pore. It's not very dense. This Brown Sugar Cocoa flavored Qifeng is made entirely of brown sugar, including protein cream. The protein cream made of brown sugar is slightly rough and cannot be particularly delicate. If you are a novice, it is not recommended to try this method immediately, because the protein cream is not stable enough. You can change the part of brown sugar that beat the egg white into white granulated sugar. It's easier to operate. But the taste of brown sugar is lighter. My brown sugar is a little wet like soft white sugar. I don't know if the variety of brown sugar will affect it.
