Chinese Food
6-inch marble Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Prepare all the materials firs
Step2:Eggs are separated by the chicken separator of the che
Step3:Put the egg white in a clean bowl. The bowl must be clean, oil-free and water-free. Put the yolk in another bowl
Step4:Deal with the egg yolk paste first. Mix the milk and corn oil together. Beat with the hand beater and mix well. Mix to anhydrous oil
Step5:Sift in the low gluten flour again. Use a scraper to mix the low gluten flour and milk powder. Stir until there is no dry powder
Step6:Then pour the yolk into the basin. Then stir it with a scraper and mix it evenly. Mix it with the liquid yolk paste. In this way, the yolk paste has been put aside
Step7:When the yolk paste is ready, you can beat the egg white. The electric beater is at low speed first. First beat the egg white to the fish's eye bleb, and then add one third of the fine sugar
Step8:Add 1 / 2 of the rest of the sugar when the egg white is a little delicate and soft
Step9:Continue to beat until the egg is standing up to form a small sharp hook. Then add the last sugar and corn starch
Step10:Continue until the egg head is lifted to form a hard sharp hoo
Step11:Take one third of the beaten protein into the yolk paste. Use a scraper to cut and mix it, turning it up from 2 o'clock to 8 o'clock. Mix the cake paste well. Mix until no protein can be seen
Step12:Pour the freshly mixed batter back into the egg white. Then cut and mix the batter from 2 o'clock to 8 o'clock. Mix the batter evenly until the egg white is invisible
Step13:The mixed batter is liquid but also viscou
Step14:Take a little batter and sift the cocoa powder into the batter. Then mix the batter evenly in the same way
Step15:Pour the mixed cocoa batter back into the original batter. Then use a scraper. Mix it randomly for three or four times. Remember not to mix it too much. It will not show the texture of marble
Step16:Pour the mixed batter into the 6-inch pink mold of the school kitchen. Pour in 78 minutes. Don't pour too much. After pouring in, shake the mold a few times. Shake out the big bubbles. Then use the toothpick to treat the small bubbles on the surface
Step17:16. Preheat the oven 160 degrees and 10 minutes in advance. Put the cake on the baking tray and put it in the middle layer of the preheated ove
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Cooking tips:1. The cake in this recipe is about 5560g. If there is more batter made from larger eggs, don't pour it all into the cake, just fill it with 8 points. The rest of batter can be poured into a paper cup to bake together. 2. The protein is not enough to beat. It will cause part of the protein to be defoaming. The batter and the protein are not evenly stirred. It will cause air holes in the baked cake. 3. Mix it well The batter should be put into the oven in time; otherwise, the cake paste will be defoaming, which will cause the cake surface to sink. 4. The oven door cannot be opened during the baking process, which will cause the cake to be unformed and unripe. The honeycomb hole in the cake is full of air. When baking in the oven, because of the high temperature and air expansion, the cake will be put on top. When the oven door is opened, the temperature will also drop. The temperature will decrease The air in the cake shrinks. The cake shrinks accordingly. 5. Corn starch is added in the formula to make the protein cream more stable
