Qifeng cake has become one of the most popular cakes because of its soft texture, bulky texture, high water content, light but not greasy taste and soft water content. Compared with sponge cake with the same weight, Qifeng cake is twice as big as sponge cake, which shows its soft texture.

Tools for

Electric egg beater, two egg plates (slightly larger), kitchen scale, rubber scraper, flour sieve, cake mold and egg separator.

condiment

Five eggs (about 55g each), 90g low-gluten flour, 20g white sugar (in egg yolk), 60g white sugar (in egg white), 45ml corn oil, 40ml milk (or water) and a few drops of lemon juice (or white vinegar).

Specific manufacturing method

Step 1: Prepare the ingredients.

Step 2: Separate the egg whites from the yolk and put them in two The Mixing Bowl. (The bowl containing egg whites should be water-free and oil-free)

Step 3: Add sugar to the egg yolk and gently break it up with an egg beater. (No need to send egg yolk)

Step 4: Add corn oil to the egg yolk and stir well.

Step 5: Add milk (or water) to the egg yolk and stir well.

Step 6: Sieve the low-gluten flour into the egg yolk paste.

Step 7: Turn it gently with a rubber scraper and stir it evenly. Don't stir too much, so as not to batter gluten. )

Step 8: Add a few drops of lemon juice (or white vinegar) to the egg white, and then use electric egg beater to make it into the shape of a fish eye. At this time, add 20g sugar and continue beating. When you are ready to transport protein, preheat the oven. Up and down fire 160 degree preheating 10 minute.

Step 9: Beat the egg whites until they are thick, and then add 20g sugar to continue beating.

Step 10: Beat until particles appear on the protein surface, and add the remaining 20g sugar to continue beating.

Step 11: Continue beating until the eggbeater is lifted and the egg white can pull out short and upright sharp corners, indicating that it has reached a state of dry foaming. Dry foaming is the best condition for making Qifeng.

Step 12: Put one third of the egg white into the yolk paste. Gently stir with a rubber spatula from bottom to top until mixed evenly. Remember not to stir, because it will foam.

Step 13: Add one third of the egg white to the cake paste and mix well. (pictured)

Step 14: Put the remaining one-third of the egg white into the cake paste and stir well.

Step 15: Turn all the cake batter upside down and mix well. (pictured)

Step 16: Pour the mixed cake paste into the mold and smooth it slightly. Then pick up the mold by hand and shake it on the table twice. This step is mainly to shake out the bubbles in the cake paste.

Step 17: Bake the cake paste in a preheated oven at 160℃ for 60 minutes.

Step 18: Take the baked cake out of the oven quickly, then pour it on the table and let it cool naturally.

Step 19: After the cake is cooled, start demoulding. You can gently press the cake along the mold by hand to make it leave the mold bit by bit, or you can use a cake stripper. After removing the film, you can cut it into pieces and eat it.

skill

1. Milk is usually used in recipes for making Qifeng. I have tried to change milk into water several times, and the effect is good and the taste is just as good.

Lemon juice can be replaced by white vinegar.

3. The mold I used is a three-energy hollow cake mold with a diameter of 18CM, just enough to bake one.