Chinese Food
Kekeqifeng cake (6 inches)
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Qifeng cake is the entry to every baking enthusiast. It's always mad with anger. There are countless recipes. This is the most handy 6-inch recipe I use. Share it with you ~
Cooking ingredients
Cooking Steps
Step1:Let's make the yolk batter first. Mix the oil and milk. Beat and emulsify with an egg beater. Add 10 grams of sugar. Mix wel
Step2:Add three separate yolk
Step3:Mix wel
Step4:Sift in cocoa powder and low powde
Step5:Draw the zigzag and stir until there is no dry powder. Be careful not to circle. The mixed yolk paste is delicate and smooth without pimples. Put it aside for use. The oven can be preheated at this time. The temperature is 140 degree
Step6:Put the separated protein into a basin without water or oil. Drop a few drops of lemon juice. Open the eggbeater at a high speed. Beat until there is a thick bubble and add 1 / 3 sugar
Step7:Turn to medium speed and beat until the protein is fine, then add 1 / 3 suga
Step8:Continue to beat until the protein begins to appear striation and add the last suga
Step9:At this time, drive at a low speed. Continue to rotate and bea
Step10:Remember to scrape the protein cream which is not hit on the edge and continue to beat, so as to ensure the consistency of the status of the protein cream
Step11:Qifeng cake's protein must be hard foamed. That is to say, there is a small sharp corner when lifting the eggbeater
Step12:If the novice can't judge at the beginning, turn the egg basin upside down. If the egg cream doesn't fall, it's in place
Step13:The beaten cream is hard, and there will be caking. In order to mix it better with the yolk paste, you can use the hand beater to beat it several times
Step14:Take a third of the cream and put it in the yolk past
Step15:Mix evenly by turning. Never turn around. It will defoaming. Let's talk about the mixing technique. The scraper cuts from 12 o'clock to 8 o'clock along the bottom of the basin and then turns to 2 o'clock. It's like cooking. It's mixing while turning the basin. If you still can't understand it, look for the video on the Interne
Step16:Turn over the batter and pour it all back into the rest of the crea
Step17:Continue to mix evenly. The mixed cake paste is fine, thick and smooth without obvious bubbles
Step18:Pour the cake paste down from the height of about 15cm above the mold. This can remove some big bubble
Step19:Shake the mold a few times and put it into the preheated oven. 140 degrees, 50 to 60 minutes. See your own oven for details. Or when you see the cake rise to the highest point and fall back slightly, it means it's baked. Qifeng cake is suitable for slow baking at low temperature. The temperature should not be too high.
Step20:Drop the mold from 20cm to give some hot air after it is put out of the furnace, and then turn it upside down to cool it.
Step21:Ch
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Cooking tips:1. The protein basin must be water-free and oil-free. 2. Novices should learn to recognize the state of protein in addition to learning techniques. In fact, most of the failed Qifeng cakes are due to the fact that the protein is not sent to the right place. To be honest, the mixing technique is nothing. It is not so easy to defoaming. 3. It is suggested that the speed of sending protein should be high, medium and low. 4. Baking temperature should not be high, and cooking should be delicious.
