Chinese Food
Qifeng cake -- super soft basic cake -- 6 inches
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It's a recipe that can be made in one go. Don't you want to try it? It's super soft and delicious. There's also a way to make vanilla essence at the bottom of the recipe
Cooking ingredients
Cooking Steps
Step1:The yolk and protein of three eggs were separated. Pay attention to the container containing protein must be free of water and oil. Put the protein in the freezer. Use later.
Step2:Add sugar, milk and corn oil to the yolk in turn. Stir well.
Step3:Add the sifted low gluten flour. Stir in a straight line until smooth and free of particles. When mixing, avoid circle mixing to prevent flour from coming out of the gluten. Vanilla essence can be added in this step.
Step4:Take the protein out of the freezer and beat it with an egg beater. Whisk the protein to the fish's eye socket. Add 1 / 3 sugar.
Step5:Continue to spread the protein to a more dense foam state. Add 1/3 sugar.
Step6:Continue to beat the protein until it is thick. Add the last 1 / 3 sugar.
Step7:Continue until dry foaming. When the egg beater is lifted and the egg white is upright without hook, the egg white is finished. Lemon juice can be added to the egg white.
Step8:Add 1 / 3 of the protein to the finished yolk paste. Stir well. The scraper is turned up from the bottom. If there is a group, use the scraper to make a few vertical strokes. Pay attention to the technique must be fast and light. Stir evenly, then add 1 / 3 of the protein and continue to stir with the same method. Pour the batter back into the bowl. Continue to stir until it is even.
Step9:Pour the batter into the mold. The surface is slightly scratched. Shake the mold a few times. Shake out big bubbles. Put in the oven. Heat up and down 155 degrees. 35 minutes.
Step10:Take it out after baking. Shake it twice immediately. After exhausting the heat, turn it upside down and let it cool. After the cake is completely cool, gently grill the side wall of the cake by hand. After the cake is pushed out, turn it upside down. Put both hands on the side of the cake. While turning, gently press it. The bottom cover will automatically demould.
Step11:The front buckle is damaged a little bit, so you must be very careful when you buckle it.
Cooking tips:Mould 1. is used to make chiffon cake. It is necessary to use the mold not to be stained. And the side wall should not pad oil paper or apply oil. The cake body has enough grasping power for the mold to grow high. 2., it is easier for the mold to be released. The protein 1. frozen protein is not omitted. Because the frozen protein can be released again to improve stability. ~Materials - 50 ml of rum or whiskey, I use white rum for vanilla pods. This can clearly see the color change. Use a knife to cut open vanilla pods and expose the vanilla seeds inside. If the vanilla pods are too long, cut them into sections and soak them in the wine. Seal them. Pay attention to shake the bottle every few days. It can be used in 1-2 months. The longer you soak it, the darker the color, the more fragrant it will be. So it is recommended to make more bottles at a time. There are skills in making delicious dishes.
