Chinese Food
6-inch double color Qifeng cake
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ACA chef's delicate appearance makes it impossible to be picky. Every girl has a girl's heart. I'm no exception to my experience in using multi-functional chef machine and large capacity mixing bucket with timing function, so you can better grasp the time. It's not a good match for a tender chef machine with tender Qifeng.
Cooking ingredients
Cooking Steps
Step1:Prepare all material
Step2:Add corn oil in turn. Mix with milk until the oil is completely mixed and no oil can be seen floating on the surface
Step3:Add sifted flour and mix until no dry flour is visibl
Step4:Add the yolk. Mix the yolk twice irregularly. Don't make a circle to avoid the dough from getting cramped
Step5:Put the mixture asid
Step6:Beat the egg white. Add a few drops of lemon juice and adjust to the 5th gear for 8 minute
Step7:Whisk until the fish's eyes are full. Add the first sugar. Continue until you can see the light lines. Then add the second sugar
Step8:Add the third sugar and 2 grams of salt and continue to bea
Step9:High speed to the protein to become foam delicate. Hit the cream cream to pull the sharp corners gently bend down to show that it is ready
Step10:(as shown
Step11:Add 5g boiling water into the red koji powder and stir until no dry powder is seen. It is smooth
Step12:Beaten cream and batte
Step13:Pour 1 / 2 of the egg cream into the yolk paste. Use the hand beater to quickly turn it from bottom to top (if you are not used to using the hand beater, please use a silica gel knife
Step14:Mixed cake past
Step15:Load 1 / 3 of the original cake paste firs
Step16:Dig a little cake paste and red starter paste and mix them firs
Step17:Mixed red cake past
Step18:Dig a little more red cake paste into the original cake past
Step19:Put it in the mounting bag and squeeze it into the mol
Step20:Put it into the preheated oven and heat it up and down for 120 ° 45 minute
Step21:Shake the mould out of the furnace and turn it upside down. Just let it coo
Step22:Finished product drawin
Step23:Finished product drawin
Step24:Finished product drawin
Step25:Finished product drawin
Step26:Finished product drawin
Step27:Finished product drawin
Step28:Finished product drawin
Cooking tips:1. I use native eggs. It's small. I made two hollow and one heart mold. The Qi wind of the heart mold is relatively low. If I use four foreign eggs, I can make two 6-inch ones. 2. The part of red koji powder can be adjusted appropriately according to my preference. 3. The temperature is 120 degrees, 45 minutes. (this temperature is only for reference. Please adjust according to the temperature of my own oven). It's good for cooking Qiao.
