Chinese Food
Qifeng cake (post egg method)
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Qifeng cake is the first cake you learn to make. It's soft. It's always popular. It's easy to watch. But some people can't make it well. The perfect Qifeng cake should not crack on the surface. It's as elastic as a sponge. It's filled with even small air holes to support the elasticity of the cake I have used this formula for more than three years. Every time I bake it, it is perfect. Recently, I prefer to use the method of post egg to make it. It is easier to succeed. The formula is the dosage of 8-inch mold
Cooking ingredients
Cooking Steps
Step1:Pour milk and corn oil into the containe
Step2:Whisk quickly and evenly with the egg pump. Let the corn oil and milk fully blend together. In the emulsifying stat
Step3:Sift the flour with low gluten, draw Z characters with egg and mix evenl
Step4:Separate eggs. Put the protein in a clean, water-free and oil-free containe
Step5:Yolk added to batte
Step6:Continue to draw Z characters with egg puff and stir evenly. The paste is smooth and delicate
Step7:Add a few drops of lemon juice to the egg white. Add sugar in three times to beat until it is hard to foam. Beat the egg white more stably at a low speed throughout the whole process of the eggbeater. Add the first sugar in the form of big eye bubbles
Step8:Beat until thick. Add second suga
Step9:Continue to beat. The eggbeater lifts up with a hook and adds the third suga
Step10:Continue to kill. There will be clear lines on the route of the eggbeater. Stop more and have a look. Avoid overkill. Lift the eggbeater to have an upright triangular tip
Step11:Preheat the oven to 160 degrees. Add a third of the beaten egg white to the yolk paste. Stir well with the egg
Step12:After that, pour the batter back into the egg cream. Continue to mix it evenly with the egg
Step13:Finally, use a scraper to turn over the bottom of the egg, and even the place where the egg cannot be mixed
Step14:Lift 20cm and pour it into the mold. Then use the scraper to level the surface
Step15:Bake in the oven at 150 ℃ for 50 minutes. Turn out the oven and turn it upside down. Cool it thoroughly and demould it
Step16:I put it upside down on the grill. I don't like it with marks on the surface. I can use a bowl to stand the mold upside down. The surface is very flat when it comes out
Cooking tips:1. Sift the flour, draw the Z-shape and stir it. Don't over stir it, so as not to make the batter gluten. The novice can reduce 5g of low gluten flour and change it into corn starch. The batter with corn starch is difficult to make the gluten. It is more suitable for the novice to operate. 2. When the batter is hungry, use the line rod egg to stir it. It can break up the protein particles faster and fuse it with the batter quickly. Avoid too long mixing time, protein defoaming and protein Stir the particles evenly. The baking process is not easy to crack. 3. Preheat the oven in advance. The batter can be poured into the mold and directly into the oven for baking. Avoid protein defoaming in the waiting time. Affect the finished product 4. Wait patiently for the perfect cake. Make sure it is buckled when it is out of the oven. Cool and thick before demoulding. Early demoulding will cause waist collapse. There are skills to affect the effect of the finished product and delicious cooking.
