Chinese Food
Original Qifeng cake (super detailed course)
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Chiffon, who is mad by Qi, has been worshipped under its pomegranate skirt by many people at the beginning. I have failed many times. With the persistent love and pursuit of food, I am determined to conquer it. Failure is not terrible. It is valuable to learn from each failure. It's generally known as the roadblock in the early stage of baking. It's a great way for friends who have just entered the baking pit. This time, it's finally successful. Share this recipe with friends who like baking. You can try Qifeng cake. It's one of the easiest cakes to make. No special materials are needed. Just eggs and flour. The rice cooker can make Qifeng cake simply. However, not everyone can make the finished product with aesthetic effect. Shrinking, cracking, sagging and so on are all the reasons for Qifeng cake failure. Let's summarize the reasons for Qifeng cake failure. Qifeng cake
Cooking ingredients
Cooking Steps
Step1:Prepare the ingredients as shown in the figure
Step2:Separate the yolk and the egg white into two basins without oil and water. Remember to separate them. There should be no yolk in the egg white. Keep in mind that the pot should be free of oil and water to make Qifeng. I choose foreign eggs, because they are bigger, with high content of egg white and even size, while the size of native eggs is uneven and the egg white is less. By contrast, it's easier to control the amount of yellow egg white of Western chicken. The recipe is four Western eggs. If you change into native eggs, you can add one.
Step3:Deal with the yolk first. Deal with the egg white later. Because the egg white can't be left idle for too long. Otherwise, it's easy to defoaming. Add sugar into the yolk basin. 1. Stir well with the egg. White sugar can be increased or decreased according to your own taste and recipe, but it must not be decreased too much, otherwise, it will affect the stability of the batter and pastry. I've reduced 10 grams of sugar on the basis of the original recipe. The sweetness is just right. Sweet friends can increase 1015 grams of sugar on my recipe. But it's recommended not to reduce sugar anymor
Step4:Add corn oil and mix well.
Step5:Pour in the milk and stir well. It's for the baby. So it's milk mixed with milk powder and water. For adults, it can also be replaced by pure milk, yoghurt and other liquids or juice.
Step6:Stir together until the oil and water milk are fully integrated.
Step7:Sift the low gluten flour and add it to the yolk basin. It will be easier to mix evenly and the batter will be more delicate. The finished product will be more soft.
Step8:Stir in Z-shape until smooth and ready to use. Do not circle.
Step9:Add a few drops of lemon juice into the egg white bowl. If there is no lemon juice, add a few drops of white vinegar. The purpose is to remove the smell and make the batter more stable.
Step10:When the electric egg beater is turned on at a low speed, add 1 / 3 of sugar 2, i.e. 15g. Continue to beat at a medium and low speed. Sugar 2 needs to be added three times
Step11:When the egg white is fine, add 1 / 3 of sugar 2. The same is 15g. Continue to beat at medium and low speed.
Step12:When the texture is fine, add the last 15g of sugar 2. Switch the electric eggbeater to high speed.
Step13:Many people don't understand how much the egg white needs to be beaten when they are baking. Here's a special instruction - as shown in the figure, it's in the state of wet foaming. Stop the beater and lift it up. Shake the eg
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Cooking tips:Sum up all kinds of problems of Qifeng cake - Qifeng concave top reasons - first is the recipe - you have to make sure that there is no problem with the recipe, and ensure that he has successful cases, then is the elimination of protein - it must be hard foaming. That is to say, there is no movement of protein flow when turning the basin upside down. Let alone falling down and then mixing - quickly flip up and down to avoid defoaming. If the bottom color is obviously darker when pouring the cake liquid into the mold, unfortunately, it is the result of improper turning and defoaming. Such a cake can easily form a pudding layer (i.e. dense egg cake) at the bottom, and then it is temperature control - the difference between oven power and mold size. The time will also be slightly different. For the first time, you don't need to pay attention to avoid image problems such as cracking or too deep color. You'd rather rely on more time and scorch a little to ensure that all cakes are mature, rather than semi mature or sub mature. Otherwise, they will shrink and collapse seriously after being baked. It could turn into an omelet
