Chinese Food
Paper cup Qifeng cake
(107934 views)
Friends often say that the big Qifeng is not good. I'll start with the small paper cup Qifeng. In fact, they are all the same. The egg white is not good. The egg paste is mixed for defoaming. The oven temperature is not in place This little cute little guy also makes you break down in minutes. To make Qifeng cake, it is not only necessary to have a qualified batter. The baking temperature and time are also very important. Qifeng can be said to be the best test to test your tacit understanding with the oven. Note that the notes are written in the steps and tips. Take a closer look at the steps and work with Xiao ran to make the paper cup Qi Feng that does not crack or retract.
Cooking ingredients
Cooking Steps
Step1:First, separate the egg white and yolk of the three eggs (make sure to use the eggs that are refrigerated in the refrigerator. It can improve the stability of the protein when you beat them). Mix the milk, sugar and corn oil until it is completely emulsified (the lines can be seen clearly when lifting the eggbeater. The picture is not good
Step2:Add three yolks and mix wel
Step3:Add vanilla oil and stir well.
Step4:Sift in low gluten flou
Step5:Draw a word and stir it or circle it back and forth (three circles on the left and three circles on the right). Don't draw a circle and stir it in one direction. Stir until the yolk paste is smooth, no dry powder or granule.
Step6:The container for egg white must be free of water and oil. Otherwise, it will affect the delivery of egg white. Add a little lemon juice to the egg white. Beat until the fish's eyes are in the state. Add the first sugar (I will add the fine sugar twice
Step7:Continue to hit the protein until the grain appears and add the second suga
Step8:Whisk to dry foaming. Lift egg beater protein to show upright sharp corners.
Step9:Take a third of the protein and put it in the yolk paste.
Step10:Use the method of cutting, mixing and turning up and down to mix the egg paste evenly. Do not draw circles to mix. It will cause the egg paste to defoaming.
Step11:Mix the batter and pour it into the egg whit
Step12:Continue to mix it evenly by turning it over. Also, do not draw a circle to stir it. It will make the egg paste defoaming affect the cake's fluffy degree. In the process of mixing, if the protein is not easy to agglomerate, it will prove that the protein is overused. The cake is easy to crack when baking.
Step13:Shake the batter twice and make bubbles. Take a large-scale mounting bag and put the egg paste into the mounting bag. Use scissors to cut an opening with a diameter of 1 cm. Squeeze the egg paste into a paper cup. Squeeze 7-8 minutes of egg paste into each paper cup.
Step14:Preheat the oven 130 degrees in advance. Put the cake in the middle layer of the oven. Bake at 130 degrees for 30 minutes. Bake at 150 degrees for 20 minutes to color it.
Step15:Shake the mould once it is out of the oven. Move the cake to the grid to cool it immediately. If your batter is in good condition, but it still shrinks when it comes out of the oven is that the baking time is not enough. Extend the baking time properly.
Step16:Do not crack, do not retract. The paper cup with delicate and soft tissue is Qifeng. You should try it soon.
Cooking tips:As for the oven temperature, the temperature of each oven is different. During the baking process, we should observe more, find out our own oven temper, remember the baking state this time, make proper adjustment next time, and finally find a suitable temperature. I use the air oven. If I bake the cake at 130 degrees, the color will be very light. Then I adjusted it to 150 degrees in the next 20 minutes. If your oven is as light as mine, you can refer to my method. But the specific temperature will be adjusted according to your oven temper. You don't need to raise the temperature if you have enough coloring. The specific temperature and time depends on your oven temper. There are skills in making delicious dishes.
