Chinese Food
Qifeng cake
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I remember that Qifeng cake was the first time I started baking. Although it was the simplest, it was also the most difficult to succeed. Qifeng sometimes made people crazy. It collapsed, cracked, and the organization was wet. Every time I baked it, I had new questions. I walked for several months on the road of how to bake Qifeng perfectly. I tried many recipes and asked many baking friends. I also saw the video and finally made myself satisfied Qi Feng. The original Qi Feng made of native eggs is really delicious
Cooking ingredients
Cooking Steps
Step1:Separate the egg white from the yolk. The container for the egg white must be free of oil and water. When separating the egg white, be careful not to mix a drop of yolk. Otherwise, it will be difficult to pas
Step2:Separate the egg white and yol
Step3:Mix the separated yolks with a hand beate
Step4:Beat the egg yolk with corn oil and mix well. If there is no corn oil, use sunflower seed oil instead. Do not use canola oil and peanut oil with strong taste
Step5:Add 90g pure milk and continue to beat. Mix the egg liquid with milk and corn oil thoroughl
Step6:Add 30g white sugar to the yolk. Stir until no granules are left
Step7:Sift the mixed yolk into low powder several times. Use the hand beater to stir it back and forth in a zigzag shape. Don't make circles to avoid cramping
Step8:The mixed yolk paste drips easily and smoothly from the beater without dry powder. The yolk paste is mixed successfully. Put it aside for use
Step9:Squeeze a few drops of lemon juice into the egg white. If you don't have lemon juice, you can use white vinegar instead. You can preheat the oven while beating the egg white. 150 ℃ for 20 minutes
Step10:Use electric egg whisk to whet the egg whites until the egg white is fine and foam. Add three cent of the sugar
Step11:Continue to deliver the egg white at high speed. When the egg white foam is gone, add the remaining 1/2 sugar when it is fine and smooth
Step12:Electric eggbeater continues to beat at high speed. Add the remaining one third of white sugar when beating until wet foamin
Step13:Continue to beat until there are fine lines in the egg white. Use the electric egg beater to beat at a low level. Stop beating when you feel a little resistance. Lift the egg beater to have a look. It shows a small upright sharp corner. Finish the beating
Step14:Beaten protein. Dry foamin
Step15:Use a silica gel scraper to add one-third of the protein into the egg yolk paste. Don't stir in circles to avoid defoaming. Stir from the bottom like a stir fry. The technique should be light
Step16:Mix the yolk batter and add the remaining half of the protein. Mix gently with the same metho
Step17:Add the rest of the protein. Stir it evenly as before. The action should be light
Step18:Mixed egg yolk batte
Step19:Pour the batter into the 8-inch anode movable bottom mold. Pouring from a high place can reduce the bubbles in the batter
Step20:A few light shocks produced big bubbles. It's ready for the oven after it's shake
Step21:Put the mold into preheatin
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Cooking tips:Pay attention to the details of baking Qifeng cake 1. Do not open the oven door frequently during the baking process. Cold air entering the oven will make Qifeng tissue unstable 2. After the cake is baked, it must be buckled and cooled thoroughly before demoulding. Otherwise, it will collapse and shrink back to make delicious dishes.
