I've tried many times and found that Qi Feng baked by this recipe is really soft and has no failure. Pass it on and share it.
Qifeng cake is a transliteration of chiffon cake. Chiffon is Chiffon thick. From the name, it can be seen that this is a delicate and soft cake.
It's been roasted many times. If it's 8 inches, the serving is as follows - 5 eggs, 30g oil, 40ml milk, 83g low powder and 83g sugar. I make them with less sugar. If you like dessert, you can put a few more grams of sugar.
I used to use this recipe when I started baking 10 years ago. I used to make 8-inch cakes. Today I put it in a small cake box. It's super simple.
This recipe and tips are all typed by referring to various books. For reprint, please indicate the original author and source. Including the final mixing technique sketch, I drew it myself. Even if it's inconvenient for you to mark the source, a... ...
It's a very delicate and soft cake with interesting name and visiting relatives and friends in Taiwan. Fang Zi was changed from Fei Juan.
I've done many times. I forget whose prescription it is. It's easy to use. It's successful every time. yes。
My 6-inch mold, 8-inch mold, please automatically multiply all materials by 2
I always wanted to try Qifeng cake. The first three eggs were very fishy. I failed. It was a success this time. My son loves to eat. One person ate most of it. You can make your own cake at home later.
According to Jun Zhi's formula for the first time
If you don't have an electric egg beater, don't try it. I think it's exhausting to fight by hand. Qi Feng mainly relies on the protein to be sent. The protein should be fully sent. The protein basin must be free of oil and water. The yolk doesn'... ...
I have all the cakes for my family's birthday