8-inch Qifeng cake

low powder:100g sugar (yolk):40g sugar (protein):80g oil:60ml pure milk:60ml salt:1 / 2 spoon baking powder:1 / 2 spoon Tata powder (lemon juice or vinegar):1 / 2 spoon vanilla:1 / 4 spoon egg:4 https://cp1.douguo.com/upload/caiku/4/5/2/yuan_45068c2416bb3db07110f1edfcf20fa2.jpg

8-inch Qifeng cake

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8-inch Qifeng cake

Cooking Steps

  1. Step1:No water or oil is required for separating egg white and protei

  2. Step2:Add 40g white granulated sugar to the yolk and beat until creamy whit

  3. Step3:Add 60ml oil in three times, mix evenly every time, and then add the second tim

  4. Step4:Add 60ml milk in three step

  5. Step5:Weigh out 100g low powde

  6. Step6:Add 1 / 2 spoon sal

  7. Step7:1 / 4 vanill

  8. Step8:1 / 2 scoo

  9. Step9:Mix and sift into the yolk past

  10. Step10:Preheat the oven for 10 minutes, 150 ℃ and beat the egg white until it is blistered. Add 1 / 3 sugar and 1 / 2 spoon of Tata powder

  11. Step11:Play to delicacy for the second tim

  12. Step12:A third tatto

  13. Step13:Send successfully as shown in the figur

  14. Step14:Reverse buckle does not reverse flo

  15. Step15:Do not fal

  16. Step16:Add 1 / 3 protein to the egg yolk paste, cut it with a scraper, and then add it in turn

  17. Step17:Final cake past

  18. Step18:Pour in the eight inch mold, shake it gently, and put the bubbles into the oven at 150 ℃ for 4045 minutes at the lower and middle layer

  19. Step19:I made four or two original cocoa and one Matcha

  20. Step20:Slice and moun

  21. Step21:Perfect cake embryo

Cooking tips:There are skills in making delicious dishes.

Category of recipe

Chinese cuisine

How to cook Chinese food

How to cook 8-inch Qifeng cake

Chinese food recipes

8-inch Qifeng cake recipes

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