Chinese Food
6-inch Qifeng cake with detailed operation process diagram
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Many decorative cakes (cream fruit cake), cheese cake and mousse cake will use Qifeng cake as the bottom lining. So Qifeng cake is more basic and important in desserts, but it's also more charming. Another point is that the actual temperature of each oven may not be the same as that of the knob. You'd better find out the temper of your oven first. We'll be fine if we try a few more times.
Cooking ingredients
Cooking Steps
Step1:Pour 5g of milk, edible oil and sugar into the mixing basin. Use the electric (manual) eggbeater to mix evenly.
Step2:Separate the yolk and egg white. Put the yolk into the oil and milk mixture solution. Use the electric (manual) beater to stir evenly.
Step3:Sift the low gluten flour into the egg yolk solution. Stir evenly with a silica gel scraper. Stir up and down.
Step4:Put the egg white into a beating bowl without water or oil, and then drop about 3ml of fresh lemon juice. There are no relatives with lemon juice at home. You can put in a few salt and a few drops of white vinegar. You can also use 1g Tata powder to replace white vinegar.
Step5:Add 10g sugar powder when using electric eggbeater to make fish eye bleb at low level.
Step6:Use electric egg whisk to produce fine white foam. Add 10 grams of sugar powder.
Step7:Then use the high-grade protein. When the protein has clear lines, add 10 grams of sugar powder. Continue to beat.
Step8:When the egg white is sent to dry foaming, the egg beater can pull up the small sharp corner, and the small sharp corner can not be bent.
Step9:Take 1 / 3 of the protein and put it into the yolk batter. Stir up and down. Don't stir in circles. Stir to make it mixed evenly.
Step10:Take 1 / 3 of the protein and put it into the egg yolk batter. Stir it up and down. Don't stir it in circles. Stir to make it mixed evenly.
Step11:Pour the batter into the remaining 1 / 3 protein. Stir up and down. Mix well.
Step12:Pour the batter into the 6-inch anode bottom cake mold. Shake it vertically and downward for several times at the height of 2030cm. This is the appearance after shaking out bubbles.
Step13:Put the cake in the oven preheated at 130 ℃ on the top and bottom of the fire. Bake for 20 minutes first, then increase the temperature. Bake at 150 ℃ for 15 to 20 minutes and color it (depending on the specific situation of your oven).
Step14:When the cake is out of the oven, use a toothpick to check whether it's cooked. If there's a little bit of glue on the toothpick, put it in the oven and bake it for 5 minutes. Until cooked. After the golden cake is baked, put it out of the oven and shake it vertically downward for several times from 2030cm height. After shaking, put it on the baking net upside down. It can't be demoulded until the cake is cool.
Step15:The Qifeng cake after demoulding is good. At this stage, the Qifeng cake will be baked. Isn't it beautiful?
Step16:Tangen
Cooking tips:Qifeng cake is a success as long as it doesn't collapse. There's no pudding layer (not cooked in the middle. It's still wet). The top surface cracks a little. If the cake often cracks, the parents put some water on the baking plate. Put the baking plate on the first grid from the bottom of the oven. Put the baking mesh on the second grid from the bottom. Make sure the mold is wrapped with tin paper. It's better to wrap 2 pieces of tin paper to prevent moisture from entering. This way the surface of the cake will crack better. Try it. guys. There are skills in making delicious dishes.
