Chinese Food
Original 8-inch Qifeng cake
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I'm afraid Qifeng is the most popular cake made by bakers. Some say it's the simplest cake. Some say it's the most difficult cake to bake. The key to personal summary of Qifeng is to kill the protein and mix the batter. The following steps have been described in detail.
Cooking ingredients
Cooking Steps
Step1:Separate the protein and yolk. Make sure the container is free of oil and water. Wipe the eggs taken from the refrigerator with a paper towel. Avoid the moisture on the surface of the eggs mixing into the protein basin.
Step2:Put the oil, milk and 20g sugar into the basin. Mix well. Beat until there is no oil foam and sugar melting.
Step3:Add the sifted low powder. Cut and mix well. No dry powder or particles are found.
Step4:Add the yolk twice. Cut and mix each time. Mix well.
Step5:The last yolk batter is very delicate. It has no particles.
Step6:Beat the egg white. Add salt and lemon juice. Add 60 grams of sugar three times. Beat until blistered. Add the first sugar.
Step7:When the bubble is fine, add second sugar.
Step8:Beat until there is a line. Add the third sugar.
Step9:Continue to play a few laps. Hit the egg white with a long, sharp and flexible hook. The whole egg white cream is delicate and glossy.
Step10:The yolk paste just prepared will be stirred a few times. After just beating the egg white, the yolk paste will become more delicate and soft after standing. Put in 1 / 3 protein.
Step11:The mixing method is not compulsory. It can be turned or cut. Do not circle. 1 / 3 of the batter is fine and smooth.
Step12:Pour the mixed batter back into the albumen basin. Continue to mix. Some people are afraid that they will mix the batter for a long time to defoamer. They are careful not to start. In fact, if the albumen is well beaten, it is not so easy to defoamer. It doesn't matter if the technique is faster or slower. There is no problem if you mix the batter several times.
Step13:The finished batter is also delicate, glossy and elastic.
Step14:Pour the batter into the mold. Use a scraper to smooth it slightly. Shake the mold. Bake in the oven for about 50 minutes. (preheat the oven at 120 ℃ in advance and 150 ℃ in advance).
Step15:After baking, take out and shake the mold immediately, and then screw it back.
Step16:It can be demoulded after being buckled backward until it is cooled down.
Step17:Finished produc
Step18:Finished produc
Step19:Finished produc
Cooking tips:1. I prefer the post egg method. The cake is more delicate and dense. 2. Oven temperature and baking time. Please adjust according to the actual situation of your oven. There are skills in making delicious dishes.
