2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;
3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;
4. Add lemon juice to the egg white, beat it into fish-eye bubbles with an egg beater, then add 20 grams of white sugar, and add the remaining 40 grams of white sugar once every 1-2 minutes, and add it twice until the protein hardens and bubbles. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;
5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;
6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it;
Many decorative cakes (cream fruit cakes), cheesecakes and Mu Si cakes will be backed by Qifeng cakes, so Qifeng cakes are relatively basic and important in desserts.
Method 2
1, prepare materials. The flour needs to be sieved and the yolk separated. The basin containing protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).
2. Continue beating until the protein begins to thicken and coarse bubbles appear, and then add 1/3 sugar.
3. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.
4. Keep playing for a while. When the eggbeater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.
5. When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, indicating that it has reached a dry foaming state and can stop stirring.
6. The degree of protein is very important. Don't continue to fight after drying and foaming. If you hit too much protein, it will start to be massive, leading to the failure of hurricane production. Put the beaten egg whites in the refrigerator and start making yolk paste.
7. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)
8. Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber spatula. Don't stir too much to avoid gluten in flour.
9. Fill the 1/3 protein into the egg yolk paste and gently stir it evenly with a rubber spatula (stir it from the bottom up, don't stir it in circles, so as to avoid protein defoaming). After stirring evenly, pour all the egg yolk paste into the bowl filled with egg white and stir evenly until the egg white and egg yolk paste are fully mixed.
10, and the mixed state should be relatively viscous and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.
1 1, put in the oven, 170 degrees, about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.
12. Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.
Method 3
Raw materials: flour, baking powder, milk, sugar, cooking oil.
1, there is no low flour and high flour, so ordinary flour is used. 2, there is no milk, and the milk powder made of 30 grams of water is cooled for use.
(1) 5g of sugar is poured into the milk and melted. (2) Pour 1 g baking powder into 50g flour, pour 50g oil into (1) and stir, then pour into (2), stir evenly with a spatula or chopsticks, add two egg yolks and stir into egg yolk paste for later use. Because it is soybean oil, the color is yellow, but salad oil won't.
(2) When beating the egg whites, add sugar in three times: the first time, beat coarse bubbles, add 10g sugar, and beat15s in the egg beater; The second time, fine foaming, adding 10g sugar, and beating15s with a beater; Add 10g sugar for the third time.
(3) After the egg whites are beaten, pour 1/3 of the egg whites into the yolk paste and stir well. At this time, you can preheat the oven to 150 degrees.
(4) Pour the stirred egg yolk paste into the rest of the protein and stir evenly.
(5) Quickly pour into the cake mold and bake in the oven at 150℃ for 50 minutes.
(6) freshly baked cakes.
(7) Let it cool for a while, then pour it out and eat it.