Chinese Food
Qifeng cake
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I'm a rookie, but I love baking. Qifeng cake is the foundation of many cakes. It's also my personal favorite. I like her delicacy and softness. Every bite I eat is a kind of enjoyment. This is an 8-inch modified version that I like. I add a little more milk and reduce some sugar. It's to increase the delicate taste of the cake. I don't think it's too sweet.
Cooking ingredients
Cooking Steps
Step1:Separate the eggs and take out the yol
Step2:Add 10 grams of sugar and stir gentl
Step3:Add milk (I use imported Terence) corn oil or salad oil. Mix wel
Step4:Sift in the flour with low gluten and mix it evenly to make the yolk paste. Do not mix it in the same direction. Once the batter is strong, it will affect the effect of the cake
Step5:Stir until the egg yolk paste is fine and granula
Step6:Add the protein to the Tata powder, beat it to the neutral foaming point at medium speed, add the sugar three times, and then turn to high speed to continue to bea
Step7:It takes about 4 minutes for the protein to form a fine three-dimensional shape
Step8:Add the egg white into the egg yolk paste in three times. Gently make the bottom and stir evenly. At this time, preheat the oven for about 3 minutes
Step9:Shake out the big bubbles of the mixed cake paste. Put it in the oven for about 150 ° 45 minutes. I use the Galanz electronic oven. The specific time and temperature shall be determined according to my own oven
Step10:Go into the oven. Observe the change of the cake. If you want to add more color, you can adjust the temperature at the back. It's time to open the oven and stick a toothpick into the cake. If it doesn't stick to the toothpick, it's OK.
Step11:It doesn't matter if there is a crack. It will shrink back in the air. Don't worry.
Step12:Take it out quickly and put it on the air rack. It can be demoulded if it's cool. This is the picture after demoulding successfully. The color is not bad. The two knives on it were cut by the child before he could take a picture
Step13:Look at the cut Qifeng cake. It's very delicate and soft. This is the different feeling of a little more milk.
Cooking tips:Although it's simple, you must do it with your heart. There should be no impurities in the protein. Make sure the basin is dry, and there should be no yolk liquid or water drop in it. Otherwise, it will affect the effect of beating. Add two drops of lemon juice or white vinegar into the protein to remove the fishy smell of the egg. It's ok if you don't add it. There are skills in making delicious dishes.
