Chinese Food
Qifeng cake
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Qifeng cake is a kind of fluffy and soft cake with cloud like structure, high moisture content, light taste, not greasy, moist and delicate taste. Because of its light and delicate taste, it is deeply loved by everyone. This cake uses egg method and low temperature before heating, so the baked cake will not collapse. It will not shrink. It will not sink. Because the family doesn't like to eat too sweet formula, the sugar will be reduced by half. If you like sweet, you can increase it moderately.
Cooking ingredients
Cooking Steps
Step1:First, separate the egg yolk into an oil-free containe
Step2:Put the milk and corn oil in the bowl and mix well.
Step3:Sift in the low gluten flour.
Step4:Gently stir until there is no dry powder and put in the yolk.
Step5:Use the egg beater to draw the z-word and form a smooth batter (do not stir it in circles. It will produce tendons
Step6:Heat the oven up and down for 120 degrees before beating the egg whites. Put salt and lemon juice in the egg whites and start beating. Beat until foamed and put a third of the sugar into the egg whites and continue to beat.
Step7:Blow out the big bubbles and put in one third of the white sugar to continue to beat.
Step8:Put all the sugar in the texture.
Step9:Beat the egg whites until there is a right angle in the bowl with a hook on the eggbeater.
Step10:Take one third of the protein and put it into the egg yolk paste. Mix well by turning the partners. Move quickly.
Step11:Put one third of the protein into the egg yolk paste and turn it evenly.
Step12:Add all the protein into the double partner evenly.
Step13:Pour the batter into the grinder, shake it for a few times, bring out big bubbles and put it in the middle of the preheated oven. Bake it at 120 ℃ for 25 minutes, then turn it to 150 ℃ for 25 minutes.
Step14:Shake the back button after the furnace is discharged. Release the film in a large amount.
Step15:Finished drawings.
Step16:Internal organization.
Cooking tips:1. The batter stirred by the post egg method is more delicate and not easy to agglomerate. 2. It's easier to put the protein in the refrigerator. 3. Bake the cake at a low temperature and then a high temperature. The cake will not collapse, sink or sink. There are skills in making delicious dishes.
