Chinese Food
The most complete recipe of Qifeng cake in history
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If the details of Qifeng cake are well controlled, the baking without existence is not successful and the finished product is not beautiful. Here's the details~
Cooking ingredients
Cooking Steps
Step1:Prepare all materials.
Step2:Put the yolk and sugar a into the beating bowl. Use the hand beater to stir clockwise until the sugar is completely melted.
Step3:Add the salad oil and stir clockwise.
Step4:Add the milk and stir well.
Step5:Sift in the low gluten flour and mix well.
Step6:Add the white granulated sugar B into the protein in three parts. Beat with the electric egg beater until it is dry and foamy.
Step7:Add a third of the protein to the batter and stir well. Pour the batter into the rest of the protein. Stir quickly and evenly.
Step8:Pour the batter into the 6-inch open bottom cake mold. Shake out the bubbles.
Step9:Oven. Heat up and down 150 degrees. Lower layer. Preheat and bake for 35 to 40 minutes.
Step10:Shake the cake on the table after it comes out of the oven. Buckle it on the cooling rack immediately. Demould it after it is completely cooled.
Cooking tips:1. The selected egg is about 6065g. It is recommended to use ordinary foreign eggs. There will be more protein. If you choose native eggs with less protein and more yolk, you can add an extra protein. 2. The oil used to make Qifeng cake is colorless and tasteless vegetable oil. If you use peanut oil or olive oil, it will destroy the light taste of Qifeng cake. 3. The egg yolk paste must be emulsified in place. Otherwise, it is easy to cause big holes in the middle of the cake, affect the taste, and easily form a concave bottom. 4. The powder should be sifted and added again, so as to avoid unevenness of mixing and particle feeling of the batter. Use the method of cutting or turning the batter to avoid circle cutting, so as to prevent the batter from getting cramped and causing the finished cake to shrink. 5. Do not touch water and oil, and do not have yolk (because there is grease in the yolk). Otherwise, it may not be able to penetrate the air into the protein very well, which will affect the whipping of the protein cream. 6. In the process of whipping egg white cream, it usually turns the beater's head
