Chinese Food
6-inch original Qifeng cake
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The original Qifeng cake with delicate internal organization. Mold - 6-inch powder Qifeng cake mold for kitchen base. Oven - ACA steam oven.
Cooking ingredients
Cooking Steps
Step1:Prepare all the materials firs
Step2:Separate the eggs first. Put the egg white into the beating basin. The beating basin must be clean, oil-free and water-free. Put the yolk into another basin for use
Step3:Deal with the yolk paste first. Mix the water with the corn oil
Step4:Beat with hand beater and mix wel
Step5:Sift in the low gluten flour again. Use a scraper to stir the low gluten flour until there is no dry flour
Step6:Then pour the yolk into the bow
Step7:Mix well with a spatula. Mix well with the liquid yolk paste. This way, the yolk paste has been set aside
Step8:After the egg yolk paste is made, the egg cream can be treated. The electric beater should be turned on at a low speed. First, beat the egg white to the fish's eye bleb, and then add a third of sugar
Step9:Add 1 / 2 of the rest of the sugar when the egg white is a little delicate and soft
Step10:Continue to beat until the egg is standing up to form a small sharp hook. Then add the last sugar and corn starch
Step11:Continue until the egg head is lifted to form a hard sharp hoo
Step12:Delicate protein crea
Step13:Take one third of the beaten egg white cream and put it 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 egg white can be seen
Step14:Pour the batter back into the egg white. Cut and mix again, from 2 o'clock to 8 o'clock. Mix the batter well
Step15:Mix until you can't see the protein. The batter is liquid but also sticky
Step16:Pour the mixed batter into the 6-inch movable bottom Qifeng mould of the school kitchen. Pour in 7 minutes. Don't pour too much. After pouring in, shake the mould a few times. Shake out the big bubbles. Then use toothpick to treat the small bubbles on the surface
Step17:The ACA steam oven is preheated in advance. The hot air convection procedure is 140 degrees for 10 minutes
Step18:Put the cake on the baking net and put it on the bottom layer of the preheated steam oven for 140 ℃ and 48 minutes
Step19:Shake it a few times from 20cm high after it is put out of the furnace. Shake out the hot air inside. Immediately buckle it for another 2 hours until it is completely cooled to remove the film
Step20:Internal organizatio
Step21:Finished product drawin
Step22:Finished product drawin
Step23:Finished product drawin
Cooking tips:1. Qifeng cake is the foundation of cake making. But too many people always fail to make it. So make a good Qifeng cake. Every step should not be sloppy. 2. The oil should be mixed evenly with milk. Otherwise, the cake will be separated from the mold in the baking process. 3. The protein is not enough. Some of the protein will be defoaming. The batter and the protein are not evenly mixed. It will be baked well There are air holes in the cake. 4. The batter should be put into the oven in time. Otherwise, the cake will be defoaming and the surface of the cake will be sunken. 5. Do not open the oven door during the baking process. It will cause the cake not to be shaped or cooked. The honeycomb holes in the cake are full of air. When baking in the oven, because of the high temperature and air expansion, the cake will top up. When the oven door is open, the temperature will rise The temperature drops. The air in the cake shrinks. The cake shrinks. 6. Corn starch is added in the recipe
