Chinese Food
6-inch Qifeng cake
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Qifeng cake is chiffon cake in English, which means it tastes like chiffon and tulle. Qifeng cake is also a very basic baking dessert. But the failure rate is also very high. After repeated attempts, I also baked a good Qifeng cake. Here I would like to share my experience with you.
Cooking ingredients
Cooking Steps
Step1:The egg white and yolk are separated. Both oil and water may affect the egg white. Therefore, there should be no water and oil in the egg white or the yolk.
Step2:Mix the water, salad oil, 10 grams of sugar, salt and egg yolk well. The flavor is not heavy vegetable oil. Qifeng cake can't use butter, because the cake is not light enough.
Step3:Sift in the low gluten flour. Stir with a scraper until there are no flour particles.
Step4:Now start warming up the oven by 100 degrees. Beat the egg whites to the fish eye bleb with the egg beater. Add a third of the sugar powder and continue to use the beater.
Step5:Send the foam to be fine. When the protein frost drops, it will not disappear. Add 1/3 sugar powder. Continue to the second gear.
Step6:Beat it to the state shown in the figure and add the remaining sugar powder. Turn it back to the first gear.
Step7:Just hit the picture. Don't overdo it.
Step8:Take one third of the protein cream and mix it with the yolk paste first. Do not circle it. Use the method of mixing, cutting and mixing.
Step9:Pour the batter back into the remaining protein cream. Mix well with the method of the previous step.
Step10:Mixed paste.
Step11:Pour the cake batter into the mold. Only pour it seven minutes full. If there is any left cake batter, you can bake it with a smaller mold separately. Smooth it. Shake the mold gently for a few times. Shake out big bubbles. Bake for 1 hour at 100 ℃ in the oven. Bake for 25 minutes at 150 ℃. You can insert the cake with a bamboo stick. If there is no paste on the bamboo stick, it means it is cooked.
Step12:Shake the mold a few times. Shake out the hot air in the cake. Then turn it upside down immediately until it's cool. Otherwise, the cake will shrink seriously.
Step13:Finished product.
Step14:Internal organization.
Cooking tips:1. As long as the protein is in place, Qifeng cake is not easy to shrink. It can make the cream more stable and make the inner structure of the cake more delicate. 2. If the surface of the cake is seriously cracked, it may be because the temperature is too high. At this time, the temperature can be properly reduced. 3. The oven I use to bake Qifeng is 18 liter. The volume is small and there is a certain temperature difference. So the time and temperature are only for reference. It must be readjusted. The cake will be taken out of the oven as soon as it is cooked. 4. If the bottom of the cake is sunken, lower the temperature of the fire. 5. If the top of the cake is sunken after it comes out, shake the mold a few times after it comes out. 6. If the surface of your Qifeng cake cracks a circle, it's because the cake paste is too full in the mold. The cake paste can be filled to about seven minutes before baking. The cake paste made according to this formula can be full in the mold. The extra part can be taken out. Use a smaller mold to bake separately
