Chinese Food
Qifeng cake
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Cooking ingredients
Cooking Steps
Step1:Prepare materials. The flour needs to be screened. The albumen yolk should be separated. The albumen basin should be free of oil and water. It is better to use stainless steel basi
Step2:Use the egg beater to beat the egg white until it looks like a fish eye blister (without the egg beater, you can also use more than 4 chopsticks to beat together.) Add 1 / 3 of fine sugar (20g) [add lemon juice into the egg white to kill. The taste will also be natural and fresh. You can also use white vinegar instead. 23 drops is enough. Too much will affect the taste. Bad guy. Keep stirring until the protein starts to become thicker. The protein is swelling upward. When it is thicker, add 1/3 sugar to the edges. Do not pour sugar directly from the center to avoid damaging the protein. Continue to beat until the protein is thick and there are lines on the surface. Finally, add the remaining 1 / 3 sugar and continue to beat for a while. When lifting the eggbeater (or chopsticks, this process is more critical.) At this time, the protein has reached the first stage (the degree of wet foaming). If you want to make Qifeng cake roll, you can send the protein to this level. But if you want to make a regular Qifeng cake, you need to continue beating until the protein is firm and glossy. When you lift the eggbeater (or chopsticks), the protein tip can maintain the shape without bending. When the protein has reached the stage of dry foaming, you can stop beating [the degree of protein beating is very important. After the dry foaming, do not continue beating. If you beat too much The protein starts to be massive, which will cause Qi Feng to fail. 】Put the beaten egg whites in the refrigerator and refrigerate them. Start making the yolk past
Step3:Add 5 yolks to 30g of sugar and break them up gently with an egg beater. Don't beat the yolk (if the yolk becomes lighter and bigger, it means it's beaten). Egg yolk will cause big holes in Qifeng cake. It is not delicate enough) add 40 grams of salad oil and 40 grams of milk in turn. Stir evenly and then add the sifted flour. Mix gently. Don't stir too much to prevent the flour from starting. Pour 1 / 3 of the egg white into the yolk batter. Stir gently (from the bottom up. Do not stir in circles
Step4:
Cooking tips:1. There is a fishy smell after Qifeng is roasted. That is to say, using high-quality eggs and adding vanilla powder still has a fishy smell. It's not as delicious as the one bought outside. In my opinion - it is very likely that Qi Feng is not fully roasted. I've used many kinds of eggs. They are expensive, cheap, and there's not much difference in effect. Besides, they taste very good. No spices are added. There's no smell of egg. It can be imagined that the cakes sold outside the bakery will not use too expensive eggs or too high-grade spices. 2. There are two ways to check whether Qifeng is cooked. One is to press it to see if there is a rustle. The other is to insert a toothpick to see if there is any residue on the toothpick. But here's what I'm going to say - these two methods are not safe. Especially the first one. The second one is about the toothpick test method. Countless experiences tell me that toothpicks are clean. It doesn't mean that the cake is fully cooked. It's better to make a comprehensive judgment according to your own experience. For example, my oven. It's about 1 small with 170 degrees
