Chinese Food
Teach you one-time success Qifeng cake (6 inches)
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I made Qifeng cake for the first time. I didn't expect that the result was so OK A kind of It is not only intact but also sweet, soft and delicate. It is not rough at all. Many people say Qifeng is hard to do. The failure rate is very high (retraction, cracking, insufficient height, waist collapse, depression, large pores and delicate organization, etc.). It takes seven failure experiences to succeed. So Qifeng also has the nicknames of Qi crazy and seven crazy
Cooking ingredients
Cooking Steps
Step1:Prepare the material
Step2:Separate yolk. Protei
Step3:Milk. Corn oil into the basin. Then add 5g sugar powder. Beat it with electric eggbeater
Step4:Add egg yolk. Beat with electric beate
Step5:Filter low gluten flour with flour siev
Step6:Sifted flour over the eg
Step7:Add a little bit of baking powder. A lot of plans say that you need a spoon. But I only add about a third of the spoon.
Step8:Mix the egg yolk paste up and down. (note. It's not rotary mixing
Step9:Find a clean basin without water or oil. Add the protein solution. Then pour a little lemon juice (about 3ml)
Step10:Beat the foam with an electric eggbeater. Then add 10 grams of sugar powder
Step11:After the first time, add 10g sugar powder. Continue to beat
Step12:Continue to add 10g sugar powder for the third tim
Step13:Until the albumen paste shows a relatively solidified patter
Step14:The key is to send it to the dry foaming state . Turn off the eggbeater and lift the sharp corner. The upright state will not soften
Step15:Egg yolk paste and albumen paste. Ready to mix and sti
Step16:Take 1 / 3 of the protein and add it into the yolk paste. Mix it up and down evenly. No granules.
Step17:Take 1 / 3 of the protein and add it into the yolk paste. Mix it up and down evenly without any particles.
Step18:Finally, pour the yolk paste into the remaining albumen bow
Step19:Continue to mix up and down until it is even and free of particle
Step20:Pour it into the 6-inch mold. Then lift it and hit it vertically on the table. Shake out the bubble
Step21:Preheat the oven for 10 minutes. Second from the bottom. Bake at 130 ℃ for 20 minute
Step22:Take it out. Put it in the oven and bake it for 15 minutes at 150
Step23:It's done. Perfect. No cracking, no shrinkage, no unevenness of cak
Step24:Shake twice on the cake table. Snap it on the grill right away
Step25:After the cake has cooled, use a knife to help the cake demoul
Step26:When it's done, it's done.
Step27:Cut it and taste it. It's really delicious without boasting. It's especially soft, delicate and delicious. The baby has been crying to eat
Cooking tips:Borrow an expert to say - whether you understand it or not. Some people who can make cakes are saying that they should not make powder with bubbles. It's like adding arsenic poison. It's very pretentious. I think even Jun Zhi is teaching with baking powder. I wonder if those people used to spit baking powder when they ate the cake outside?. Baking powder can or can not help the cake expand, but most cake shops add baking powder because it will make the cake organization look more compact and eat more fine. The proportion of baking powder in the cake is not measured by the amount of flour. It depends on the proportion of eggs. Generally, a 10 inch cake only needs to put about 3 grams of baking powder. Generally speaking, baking powder is put according to the standard When eating cake, it can't be eaten. There's no harm to human body. Generally, puffed food cake can put some dishes and have skills to make delicious food.
