Perfect recipe of four-inch Qifeng cake embryo

Preparation materials:

3 eggs (each weighing about 60 grams)

25 grams of corn oil

Water 35g (milk can be used instead)

Fine sugar10g (yolk paste)

60 grams of low-gluten flour

A few drops of lemon juice

35g of fine sugar (protein paste)

1 formula is suitable for two four-inch heightening dies, and one die contains about 270g batter.

Put down the floor! Lower level! 130 degree baking for 60 minutes, 140 degree baking 10 minute coloring (no coloring can be ignored). The temperature should be adjusted according to the actual situation of your oven.

Four-inch Qifeng is perfect for one person to eat. Personally, it is normal to have a slight crack on the surface. As long as the organization is delicate and the rebound is perfect, it is a good peak.

Mix corn oil, sugar and ice.

Stir and emulsify with eggs

Sift in the low-gluten flour.

Z-shaped stirring evenly

Add three egg yolks

B-type stirring until smooth.

Low speed delivery to coarse bubbles

Add lemon juice and 1/2 fine sugar.

Stir at medium speed and add the remaining sugar.

Turn to low speed and send to an upright sharp turn.

Mix egg white paste and egg yolk paste evenly.

Pour into the mold from a height of 20cm and gently shake to remove bubbles.