Chinese Food
Eight inch Qifeng cake
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Qifeng cake. Also known as mad cake. It's easy to make this cake. It's easy to fail. But I find the reason for the failure. Next time, I'll gradually succeed in my eight inch Qifeng cake. Because the oven temperature is not well controlled, so the climbing is not very high.
Cooking ingredients
Cooking Steps
Step1:Get all the materials ready. Don't be in a hurr
Step2:The egg separates the egg white and yolk. The bowl of egg white needs no water or oil. The egg white is refrigerated in the refrigerator
Step3:Milk with corn oil. Stir until there is no oil.
Step4:Status as shown in the figur
Step5:Egg yolk breakin
Step6:Add the yolk to the milk. Mix wel
Step7:Sift in the flour with low gluten. Cut and mix evenly. Be careful not to pick up the gluten. The mayonnaise is ready. Refrigerate the yolk paste.
Step8:Egg yolk paste status is as shown in the figur
Step9:Start to beat the egg white. Add the sugar into the egg white three times
Step10:The first time is the fish eye blister. The second time there are lines. The third time the lines are clear.
Step11:Beat until hard foaming. That is to say, lift the beater's head. There is a small straight sharp corner.
Step12:7 beat up the cream. Add one third to the yolk past
Step13:Mix wel
Step14:Put the mixed paste back into the protein crea
Step15:Mix evenl
Step16:Pour into the eight inch Qifeng cake mold. Shake three times at a height of 10 cm from the table top.
Step17:Put it in the preheated oven for 120 ℃ for 80 minutes. I don't know the temper of the oven.
Step18:When it's done, it's hot. Put it on the net immediately.
Step19:Cool through demoulding. Sift in the sugar powder with the printing mould.
Cooking tips:The temper of the oven should be controlled by yourself. The cake oven should be placed in the middle layer. The heat should be even. There are skills in making delicious dishes.
