Chinese Food
8-inch Qifeng cake
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After many failures, I have been summing up my experience. Now I can bake a cake without cracking.
Cooking ingredients
Cooking Steps
Step1:Let's take a picture of the ingredient
Step2:Separation of yolk and egg whit
Step3:15g white sugar 30g edible oil 65g fresh milk added to egg yolk and stirred evenl
Step4:Sift 90g flour and add to the mixed egg mixtur
Step5:Mix the flour and egg mixture and set asid
Step6:Add 50g sugar to the egg white three times to bea
Step7:Whisk the egg white to hard foamin
Step8:Mix the egg white in three times. Stir like a stir fry
Step9:Stir well and pour into the mold. Shake several times to shake out the bubble
Step10:Preheat the oven for five minutes. Put it in. Bake it at 120 ℃ for 50 minutes. Bake it at 170 ℃ for about 10 minutes
Step11:The uncracked Qifeng cake is coming ou
Cooking tips:After my summary, there are two main reasons for the cracking of Qifeng cake. One is that the protein is not hard foamed. The other is that it is baked at a very high temperature at the beginning. This causes the outer layer of the cake to ripen soon. When the inner layer of the cake ripens, the outer layer will be opened. I bake it at a low temperature first, then cook it inside and outside, then color it at a high temperature. In this way, Qifeng cake won't crack. It's perfect. There are skills for making delicious dishes.
