Chinese Food
Red zebra wind
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No story. Simple sharing - photo shooting: mold provided by the spirit of Dance - chefmade school kitchen pink series 8-inch non stick Qifeng mold baking time - about 150 ° 80 minutes for the middle and lower layers
Cooking ingredients
Cooking Steps
Step1:Mix egg yolk with suga
Step2:Add water and corn oil and tap by hand to emulsif
Step3:Sift in low gluten flou
Step4:Continue to mix with words by hand until no particles are smoot
Step5:Add white vinegar to the egg white, beat until the fish's eye bleb, and then add 20 grams of suga
Step6:Add the remaining sugar twice and beat until it is hard to foa
Step7:Take 1 / 3 and put it into the egg yolk paste and mix wel
Step8:Pour in the remaining protein cream and mix wel
Step9:Take 1 / 3 of the batter and sift in 5g of Monascus powde
Step10:Mix well until smoot
Step11:Pour the paste of primary color and red koji into the circular mold respectivel
Step12:Shake out the surface of big bubbles and draw some patterns with toothpick
Step13:Bake in ove
Step14:Take it out, shake it down quickly, turn it upside down and let it coo
Step15:Cu
Step16:Write production step
Step17:You can taste it when it's coo
Cooking tips:1. After adding water and corn oil into the yolk, it should be stirred into emulsification state. This step is also the key step to ensure good Qifeng baking. 2. When turning over the batter, say that the scraper should turn clockwise from the clock 12 o'clock position to 9 o'clock position. Then mix the batter in the form of cutting and mixing until it is smooth. Avoid defoaming. 3. The egg I use is relatively small. Five eggs with shells weigh about 260 g. if your egg is about 65 g, four eggs will be used There are skills in making delicious dishes.
