Chinese Food
Red melody Qifeng cake
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Qifeng cake & puff, originally from the fruit school, referred to Xiaozhi 's post by the river of Suzhou. The baking mold -7 inch round mold baking temperature -150 ℃ baking time -50 minutes. Keep the protein refrigerated. The egg oven is ready. The oven is not energized, but the temperature is adjusted in advance and the baking mode is low. The flour is dried up at about.1520cm in advance and the flour is dried up. The average egg taken into more air PS- is about 65 grams.
Cooking ingredients
Cooking Steps
Step1:Make yolk paste - add sugar to the yolk and stir until it is dissolved. Then add water and oil and stir for about 5 minutes until it is emulsified. The sifted flour is sifted once again and added directly. Stir until the powder disappears. The status is shown in the figure. PS - this yolk paste is slightly thicker than the non emulsified yolk paste.
Step2:Make the protein cream - add the sugar in three times. Beat the protein cream to 8 and distribut
Step3:Mix egg white cream and yolk paste - preheat oven to 180 ° C before mixing. Scoop 1 / 3 of the beaten egg white into the yolk paste. Use a scraper to form a Z-shaped or cross stirring method. Mix the egg white and the yolk paste well. (it can't be circled or it will be defoaming and evenly stirred). Then take 1 / 3 of the egg white for the second time and cut it into the yolk paste and mix.
Step4:Take half of the mixed egg batter and add it into the red koji. Gently mix it. It can't be done in a circle. Otherwise, it's easy to defoaming
Step5:Put a spoon of mixed red koji paste firs
Step6:And then a spoonful of primary past
Step7:And so o
Step8:PS - the final cake paste state is relatively thick. Sometimes it even appears intermittent state when pouring into the mold. It is not easy to flatten after pouring into the mold. It needs to be scraped with the help of tools. If the cake paste is thin, it may be that the egg yolk paste in front is not emulsified enough.
Step9:Pour the cake batter into the baking mold, scrape it with a small spoon, shake it a few times and put it into the oven. The temperature changes to 150 ℃ and bake for 50 minutes. A well made cake paste can hardly shake out any big bubbles. There is no pockmarked face. If you can obviously shake out big bubbles, next time you should pay attention to whether the previous steps are not done carefully enough.
Step10:Fall freely on the kitchen counter at a height of 40cm. Buckle back immediately. PS - it's falling. It's not the cake skin falling down. It's breaking. Only after the fall can the buckle be reversed. In addition, the air bubble will break. The air pressure difference between the air bubble and the air bubble will become smaller, so that the cake won't sink or shrink.
Step11:It's beautiful, isn't it
Step12:It's a rookie cak
Cooking tips:There are skills in making delicious dishes.
