Chinese Food
Black sesame Qifeng cake for nourishing liver and kidney
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Delicacy chiffon cake delicacy with original lifestyle video. More food sharing. Please pay attention to WeChat official account - appearance life.
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Grind the black sesame into powder for standby. Sift the low gluten flour for standby [sift the powder before mixing to make the cake paste more delicate and better organized
Step3:After the separation of protein and egg yolk, put the protein in the refrigerator and freeze until the edge is frosted [the protein is refrigerated until the edge is frosted (1015 minutes) and then used for beating. This helps to maintain the stability of the protein bubble. It is not so easy to defoaming. Add a few drops of lemon juice and beat again to start the same effect.
Step4:Add 30g of sugar to the yolk. Mix well with hand beate
Step5:Add milk. Stir wel
Step6:Add salad oil and mix well [to make Qifeng cake, make sure to use baking special salad oil or other tasteless vegetable oil. Do not use peanut oil or olive oil, which has strong taste. Otherwise, it will damage the light taste of Qifeng cake.
Step7:Add the black sesame powder and stir evenly [the black sesame powder can be replaced by almond powder, walnut powder, etc.
Step8:Add the sifted low gluten flour and mix it evenly [the yolk paste should be stirred evenly, but it should not be over stirred to make the yolk paste gluten. If the yolk paste is not stirred evenly, it may cause the cake to shrink. Too much egg yolk paste. Cake may not be high or crumble.
Step9:Add 66g of granulated sugar into the protein in three equal parts. Beat it to the whole hair with the electric egg beater [when the granulated sugar is put into the fisheye bubble in several parts, add it for the first time; when the protein becomes fine, add it for the second time; when the protein begins to have lines, add it for the third time
Step10:Use a scraper to take 1 / 3 of the whipped egg white cream and mix it with the yolk paste evenly [add the whipped egg white in several times, which is more conducive to the mixing of the yolk paste and the egg white. The mixing technique must use the mixing technique (similar to stir fry). It is not allowed to circle and stir. Otherwise, it may cause defoaming, low climbing of cake and firm organization.
Step11:Take 1 / 3 of the whipped egg white cream and mix with the yolk paste evenl
Step12:Return to the remaining albumen cream. Turn it over to make even and delicate Qifeng cake past
Step13:Qifeng cake paste into 18 cm hollow cake mold (7 inches
Step14:Shake the mold twice after entering the mold. Bake in the preheated oven at 160 ℃. Heat up and down. Bake in the middle of the oven for 30 minutes
Step15:After the cake is out of the oven, it is put on the drying ne
Step16:
Step17:
Cooking tips:1. The degree of whipping of the protein cream - seven or eight distributions - has a big hook state. It is suitable for making cake rolls or light cheesecake. Nine distribution - the state of having a small hook when lifting. It is suitable for making round mold Qifeng cake. Full pass - it has short and upright sharp corners. It is suitable for making hollow Qifeng cake. 2. Adjust the baking temperature and time according to your oven's temper. Adjust the temperature. The best place for Qifeng cake is in the middle and lower layer. When the cake climbs high, it won't scorch. But if the primer is too high, it may lead to the concave bottom of the cake. At this time, you can lower the temperature of the fire. Judge whether the cake is baked according to experience. You can insert the toothpick into the cake and then take it out. Check whether there is batter residue on the toothpick. Some words indicate that it is not baked yet. Uncooked Qifeng cake oil return pudding layer (wet cake layer) appears. There are skills in making delicious dishes.
