Novice Qi Feng cake recipe-Chinese Food-best chinese food recipes-cooking food

Novice Qi Feng cake

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Qifeng cake is what many novices want to make at the first time. There are a lot of little white may be mad when they just do it. They will collapse, shrink and not be familiar. In fact, Qifeng cake is not very difficult. The main thing is to pay attention to a few points when making it. Next, I will explain the steps in detail.

Cooking ingredients

Cooking Steps

Step1:Get all the materials read

Step2:Protein. Egg yolk separation. Put the protein in the beating plate without oil and water. Then refrigerate for 15 minutes

Step3:Add in milk. Beat the corn oil with hand whisk to mix the yolk well

Step4:Sift in low gluten flour and cornstarc

Step5:Continue to beat eggs, cut and mix evenly. Pay attention to cutting or Z-shaped mixing. Make sure not to stir it in a round way, so as not to make the flour gluten. Preheat the oven. Heat it up and down for 130 ℃ for 10 minute

Step6:Take out the protein and beat it. Add the sugar in three times. Turn it on at a low speed first. Beat the protein to the fish's eye bubble state and add 1 / 3 sugar

Step7:Push it to medium speed, hit it to the eye of the needle and add 1 / 2 suga

Step8:Then I'll make a clear pattern and add the rest of the sugar

Step9:Push the high-speed beater. When the beater is lifted, a small corner is pulled on the beater. This state is called wet disposal

Step10:At this time, you need to drive at a low speed to continue to beat. Just hit the egg beater and pull out the upright small sharp corner. This state is dry beating. The egg whites are beaten.

Step11:Put 1 / 3 of the protein into the egg yolk paste. Mix gently with a rubber scraper. Turn from the bottom to the top. Do not circle it to prevent the protein from defoaming

Step12:After mixing, pour the egg yolk paste into the albumen plate. Mix evenly with the same method until the egg yolk and the albumen are completely mixed.

Step13:Pour the mixed yolk paste into the mold. 6 points is enough. Lift the mold and shake it on the table three times. A big bubble came out.

Step14:Place in the oven for.120 minutes on the lower roast line for 20 minutes. Then transfer to 160 degrees for 15 minutes. Pay attention to the coloring of the cake. You can properly cover the tin paper. And the temperature can be adjusted according to the spleen of your ove

Step15:Take it out after baking. Shake the mold immediately. Then turn it upside down to cool it

Step16:After cooling, directly remove the mold by hand. Pick it by hand. Move slowly. Peel the mold while turning a little.

Step17:Finished produc

Cooking tips:The 8-inch Qifeng cake has 5 eggs, 45 grams of milk, 45 grams of corn oil, 70 grams of low gluten flour, 15 grams of corn starch, 70 grams of sugar and 8-inch baking time. The cake can be baked at 120 degrees for 25 to 30 minutes. The cake maturity can be tested at 160 degrees for 20 to 25 minutes by inserting a toothpick into the cake to test whether the cake is ripe. The toothpick is clean and ripe. If the toothpick is taken out and the cake is still stuck on the toothpick, it is not ripe. Bake for another five minutes. There are skills in making delicious dishes.