Chinese Food
Proud Dahlia
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After the beginning of autumn, it's not so hot in the morning and evening. You can roll up the cake with Li Hua Qifeng cake. I like Dahlia very much. I just made two four inch heightening Qifeng. Light cream plasters. It's the best match with dahlia. The following recipe can be made into two four inch high Qifeng cakes or a six inch Qifeng cake. -
Cooking ingredients
Cooking Steps
Step1:1. Mix milk and salad oi
Step2:2. Pour in sifted low gluten flour and mix wel
Step3:3. Add egg yolk and mix wel
Step4:4. Mixed egg yolk past
Step5:5. Add sugar powder to the protein twic
Step6:6. Beat to the hard foaming shape as shown in the figure. The egg beater has an upright sharp corner
Step7:7. Cut and mix half of the egg white and egg yolk paste. Then pour into the remaining protein cream. Cut and mix completely and pour into the mould and bake for 45 minutes at 150 degrees
Step8:Light cream + sugar powder to be mounte
Step9:Spread the cake evenl
Step10:Add water to bean paste and color it with food pigmen
Step11:Squeeze out petals around the top of the cake with No.104 mounting mout
Step12:Decorate the flower mouth with No.1. Make the pistil with yellow Dousha crea
Cooking tips:1. The key point of making Qifeng cake is to beat the protein to the hard foaming shape. When mixing the cake paste, the action should be gentle and fast. Do not mix in circles. Use the method of cutting and mixing. This can effectively prevent defoaming. 2. In summer, when whipping the light cream, you can beat it with ice water. This way, the shape of the cream will be more stable. 3. The mixing of the Dousha cream is to add water. The added water content is related to the dry humidity of the Dousha When the state of bean paste is wet, there are skills to lift the scraper and form an upright sharp angle to make dishes delicious.
