Chinese Food
Red plum spring Qifeng cake (8 inches)
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Qifeng cake has high humidity, softness and delicacy. It's very popular. It's a cake that can't be tired of eating. Want to make a perfect Qifeng cake in addition to the recipe is very important, the powder is also very important. Jinlongyu low gluten wheat flour is 100% imported wheat. The flour is superfine and the water absorption is moderate. It's easy to mix. The egg paste is very silky without small particles. Sometimes, if the flour is not selected properly, many small particles will be stirred all the time if they are not smooth enough. In the end, Qifeng will fail due to excessive mixing. So the details determine the success or failure. The golden dragon fish wheat flour does not need to worry about the phenomenon of excessive mixing and gluten. It does not need to add starch or baking powder. The finished product is just as delicious. Bite on a cloud like soft. According to personal preferences to add dried fruit. Taste more rich. I prefer sour and sweet cranberries. Cut one. Soft tissue with red flesh. It's really delicious and beautiful. I can't help but eat most of them.
Cooking ingredients
Cooking Steps
Step1:The ingredients are ready for use.
Step2:Dice cranberries. Add about 5g of goldfish low gluten wheat flour (in component).
Step3:Stir for a few times. Make the surface evenly covered with flour.
Step4:The basin should be clean, free of water and oil. Be careful to separate the protein and yolk.
Step5:80 grams of white granulated sugar, 10 grams into the egg yolk. Add salt.
Step6:Stir well. Pour in corn oil.
Step7:Pour in pure milk.
Step8:Continue mixing and sift the flour evenly.
Step9:Z shape stirring evenly till no particles.
Step10:Squeeze lemon juice into the protein.
Step11:Whisk the egg white with an electric beater at high speed. Add a small amount of white sugar (white sugar is added in three times) until the fish is in the shape of bubbles
Step12:Beat for a few laps and add again. Add the remaining sugar for the last time. Continue to beat at high speed. Lift the egg beater to observe the protein state - it's good to have a sharp, upright angle. (dry foaming
Step13:Half the beaten egg white into the yolk paste. Turn it in J shape. Do not circle it to avoid defoaming.
Step14:Stir well and pour into the remaining protein. The batter is very silky.
Step15:Toss and sprinkle in cranberries.
Step16:Continue to mix evenly.
Step17:Pour the mixed paste into the mold. Hold it on the table for a few times. Hold the big bubbles. Use the bamboo stick to mark out the small bubbles in the Z shape.
Step18:Preheat the oven in advance - put it in the middle and lower layers. Top 130 degrees. Bottom 120 degrees. Bake for 60 minutes.
Step19:Time's up. The delicious cake is coming out. The surface is very smooth.
Step20:After the furnace is put out, the hot gas shall be cooled down and then the mold can be demoulded.
Step21:Sprinkle coconut on a small sieve. Put the dark chocolate into a flower mounting bag and melt it in water. Cut the small opening to extrude the shape of the branch. Place Cranberry particles randomly to make flowers.
Step22:Soft and delicate tissue.
Step23:Cranberries with sweet and sour taste are more abundant.
Step24:Finished drawings. Red plum for spring. Happy new year.
Cooking tips:Flour - goldfish low gluten wheat flour. Mold - 8 anode movable bottom QI wind mold. Please adjust the oven temperature properly. Due to the freshness of the eggs, the amount of the batter will be slightly different. Pour the batter into the mould and fill it with 8 points. If there is any left, pour it into the paper cup and bake together. There are skills in making delicious dishes.
