Difficulty:
Cutting pier (main)
Time:
Over 1 hour
Main ingredients:
90 grams of low-gluten flour
70 grams of milk
60 grams of corn oil
Sugar powder 80g
Five eggs
A few drops of lemon juice
Eight-inch detachable bottom cake mold 1
The steps of Qifeng cake:
1. Prepare raw materials. I use 53 grams of eggs. If it is more than 65 grams of eggs, four is enough. The corn starch in the picture is useless. Please ignore it.
2. Separate the egg white from the yolk. Containers of protein must be free of oil, water and impurities. When separating the egg white, be careful not to have a drop of yolk in it, otherwise it will be difficult to send it away.
3. Beat the egg mixture evenly with an egg beater, then add corn oil and beat well, then add milk and beat well. Be sure to beat for a while and thoroughly mix the egg mixture with oil and milk.
4. Add low-gluten flour and mix well. When stirring, gently stir it back and forth in a zigzag shape with an egg beater. Don't stir in circles to avoid gluten. The eggbeater is lifted from the batter, and the batter drips easily and smoothly without dry powder. The egg yolk paste is successfully mixed and set aside.
5. Squeeze a few drops of lemon juice into the egg white and put a few drops of white vinegar without lemon juice.
6. Beat the egg whites with electric egg beater high-speed until they are fine and bubbly, and add one third of powdered sugar. A friend asked me what powdered sugar was, so I hit it with a sugar processor. It was powdered sugar.
7. Use electric egg beater to continue high-speed hair. After the egg white foam disappears, it is fine, and then one third of powdered sugar is added.
8. When the protein is coarse, add the last third of the powdered sugar when lifting the egg with a small horn.
9. Continue to send until fine lines appear on the egg white. Electric egg beater will switch to low gear and send them for a while. When he feels a little slight resistance, he will stop sending them to avoid defoaming. Take a look at the eggbeater, show a small upright corner, and send them to finish.
10. Take one third of the protein with a silicone spatula and put it into the egg yolk paste and stir well. Don't stir in circles to avoid defoaming. Stir from the bottom like cooking, not too heavy, but light.
1 1. Pour all the egg yolk paste into the beaten egg white, or stir it evenly as just now, with a light motion.
12. Pour the prepared batter into an 8-inch movable bottom die, and drop it vertically for a few times from the height of 10 cm, and a big bubble will be shaken out. I fell a dozen times. Haha, if there is dripping batter on the edge of the die after impact, it will affect Qi Feng's climbing.
13. Put the mold into a preheated oven and bake the middle and lower layers at 130 to 140 for 1 hour. The temperature of each oven is different. The specific temperature depends on the temper of each oven. You can also lower the temperature by 10 degrees and add another 5 to 8 minutes. If the temperature is too high, it is easy to crack.
14. It's time for cake baking 15 minutes. If your cake doesn't grow tall at this time, you can raise the temperature by 10 degrees. It is also possible that the egg white and yolk paste are defoamed during stirring, the egg white and yolk paste are not evenly stirred, or the egg white is not hard and frothy. These conditions will lead to the cake not growing tall.
15. This is a state of 30 minutes. If there are cracks at this time, the temperature should be reduced to 10 degrees, and the oven door should not be half-opened. In fact, don't worry about the slight cracking of Qi Feng, it will shrink slightly after baking. Some small cracks are almost invisible after the cake is retracted. A friend asked, the cake is wet and feels immature. When it was baked for 60 minutes, they inserted a toothpick into the cake and pulled it out to show that it was smooth. If the good fruit is not ripe, you can bake it for 10 minutes. Another problem is that the egg white paste and egg yolk paste are not mixed evenly. After baking, a pudding layer appears inside, which looks different after cutting.
16. After the cake is baked, put on thermal gloves and take it out of the oven quickly, shaking it vertically to give off hot air. Then immediately put it upside down on the drying net and let it cool thoroughly. One more word, be sure to do it backwards and let it cool completely before demoulding, otherwise it will collapse. You can put two bowls under the baking net to let the hot air out better.
17. When demoulding, gently peel the cake from the periphery of the mold by hand, then gently push the bottom of the cake mold by hand and slowly lift the cake.
18. This hurricane is the result of several prescriptions I have tried. I think it's very good and recommend it to everyone.
19. I accidentally hit the edge while taking pictures.
20. Cut it, it's soft, and it tastes good in your mouth.
skill
When baking this Qifeng cake, we should pay attention to several details in the baking process. Please don't open the oven door frequently during baking. Cold air entering the oven will make the internal organization of Qifeng unstable. The general judgment is to reach the highest point, then fall back, and the cake will be baked. Bake it for ten minutes after it falls back. Then, press the cake with your hand, and the cake will bounce up quickly, indicating that it is cooked. If it is not cooked, you can extend the time or raise the temperature for a while. If the cake is dark but not ripe, cover it with tin foil and bake it at low temperature to avoid being too dark. Take out the baked cake at once, shake it gently and button it immediately. Remember these things.