Chinese Food
8-inch Qifeng cake (egg method + dried dates)
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There are many ways to make Qifeng cake. But this cake is my most common one. It has simple ingredients and excellent taste.
Cooking ingredients
Cooking Steps
Step1:Mix eggs, milk and vegetable oil with hand-held egg pump until they are fully integrated. No egg flowers or oil flowers are allowe
Step2:Sift in the sifted low gluten flour. Mix well with egg cream or scraper. You can use the method of turning or pressing
Step3:Beat in the egg yolk and mix it with a rubber scraper. Use the turning or pressing method. Be careful not to stretch it
Step4:Protein. Sugar added three times. Beat until hard foaming (lift the eggbeater. There are small hooks that are relatively straight and can't bend
Step5:The albumen paste is added to the yolk paste in three times. No particles can be seen after mixing
Step6:Add dried jujube and mix well. Don't over mix. In this step, you can put in any dried fruit you like
Step7:Oven 150 degrees 53 minute
Step8:It should be buckled immediately after being discharged from the furnace. It can be demoulded after being completely coole
Cooking tips:1. This recipe is quite reliable. Every step is in place. With good raw materials (I use the violet powder of Nissin). The finished product is delicious ~ 2. The advantage of post egg method is that the egg yolk paste is not easy to get tendons. Moreover, it takes up less pots and cans. Actually, it is very important to make cakes. 3. Some people have summarized more than 100 reasons why Qifeng cake failed. Which is so troublesome. These 7 steps Every step of operation is in place. The results will not be worse. I will write a separate article about Qifeng mold conversion later. You can freely convert among many mold sizes ~ ~ there are skills for making delicious dishes.
