Chinese Food
Orange Qifeng cake
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I don't have time to make bread this week. I went to Shanghai for three days, which delayed me a lot. Today, I'll make a Qifeng cake to compensate you. Actually, the video of Qifeng cake has been promised to you for a long time. It's finally filmed today. -
Cooking ingredients
Cooking Steps
Step1:Take five fresh eggs. Separate the egg whites from the yolks. The bowl of egg white must be free of oil and water. Do not drop the yolk into the egg white when you divide the egg. You can't throw it away, or the egg white will not be sent away. If you drop it in and scoop it out with eggshell, you can continue to beat it. The protein is then refrigerated.
Step2:Make the yolk paste first - add 20 grams of sugar, salt and oil into the yol
Step3:Orange pee
Step4:Orange juic
Step5:Low gluten flou
Step6:Stir until there are no particles. Cover the surface to prevent dryness.
Step7:Add 50g of sugar into the protein in three times and beat until it is hard to foam. You can see the big, sharp, upright corners. It used to be said that it was a small sharp angle. But the egg whites were too hard to beat. It was not easy to stir when mixing. So now I have hit a large sharp angle.
Step8:Add 1 / 3 protein to the yolk paste. Mix well with a rubber scraper.
Step9:Then pour the batter into the remaining protein. Turn the bottom up and mix evenly.
Step10:After mixing evenly, pour into the mold immediately. The batter in good condition is fine and glossy. Fill the mold eight minutes. Then trowel. Knock on the table for a few times. Vibrate out bubbles. Bake in the preheated oven. The specific temperature and time should be adjusted according to your own oven. Here can give you a few reference. 150 ℃ for 1 hour or 160 ℃ for 1 hour or 150 ℃ for 30 minutes, then turn to 170 ℃ for 30 minute
Step11:The batter will grow slowly at the beginning of baking in the oven. When it rises to the highest level, it will slowly fall. It will fall to the same level with the mold. It will be almost good to bake for another 10 minutes. Then pat it on the surface with your hand. The cake is very elastic. If it bounces back immediately, it means it's baked.
Step12:Then take it out of the oven immediately. Drop it twice on the table. Shake up the heat. Put it on the grill.
Step13:Completely cool before demoulding. Please refer to the video for details of demoulding methods. There are also methods for dividing cake slices.
Cooking tips:1. Pay attention to the baking temperature. If the baking is not enough, the surface will shrink. Good Qi wind baked out can see that each small pore is open. You can bounce back at a click. 2. The protein is not enough. Qi Feng's tissue will not swell very high. 3、 Qifeng cake must be made of anode mould with flexible bottom. It can 't be made of non stick mould. It can' t be made of oilpaper at the bottom. There are skills in making delicious dishes.
