Ingredients for 8-inch Qifeng cake
Materials: (8 inches)
4~5 eggs
Milk 40ml
Corn oil 40ml
70g of low-gluten flour
20 grams of powdered sugar (for egg yolk paste)
50 grams of powdered sugar (for protein paste)
4~5 drops of lemon juice (white vinegar)
Practice of 8-inch Qifeng cake
1, prepare a clean basin, pour 40ml of milk and 20g of powdered sugar into the basin, and beat with a manual eggbeater until the sugar melts. If the milk is too cold to melt, you can put a hot water basin under it or something, just let it melt!
2. Pour 40ml of corn oil into the milk at one time. At first, the oil floated on it. Don't worry, beat it hard with an egg beater!
3, the fastest beating in circles, until the milk is emulsified, the state is that you can't see the oil star, the milk and oil are integrated, and the eggbeater has lines across it, which becomes like this on the picture, a bit thick! This is the trick to make a cake moist and tall.
4. Separate the egg yolk from the protein, and take a small bowl and basin that is clean without water and oil. The basin for putting the protein must be free of water and oil. Separate the egg whites and yolks in a small bowl (the reason for using the small bowl is behind the tip). After separating one, put the yolk in the basin in step 3, pour the egg whites into the empty basin, separate the eggs in turn, and put the egg whites in the refrigerator for later use.
5. All the egg yolks and milk paste are beaten evenly and fully emulsified.
6. Add the low-gluten flour to the egg yolk paste in several times, and mix or cut it evenly with an eggbeater or scraper until there is no dry powder. Flour must be put in batches, and it should not be put when it reaches the right consistency. You don't have to play it all. Don't stir in circles to avoid gluten in the flour, and the cake will not taste good. After sifting for three times and mixing evenly, it becomes the state shown in the figure, thick, stir up a part of the paste with an eggbeater or scraper, and flow down continuously, leaving the paste that will not disappear soon.
7. The paste left on the scraper turns into an inverted triangle. Pay attention to the picture in the state of egg yolk paste, which is delicate and shiny. Put it aside for use. If you are a novice, put a plastic wrap or other cover on it, because the yolk paste will dry after a long time.
8. Take the protein out of the refrigerator and start beating the protein. The eggbeater stick should be water-free and oil-free, and beat the egg whites into fish's eyes with the first gear. Add 4 ~ 5 drops of lemon juice, mainly to deodorize and stabilize the protein, and then add one third of the protein with white sugar. Send in first gear.
9. When the protein is obviously increased and the foam is smaller, add one third of the protein with white sugar. After evenly playing in the first gear, turn to the middle gear (my highest fifth gear, I will use the third gear) and continue to send it away.
10. When the egg whites are beaten, there is obvious grain. When the egg beater is turned, there is a little resistance. When the egg beater is lifted, the egg whites on the beating head show a small hook, which is not successful at this time. Add the rest of the egg whites with fine white sugar and turn to the first gear. At this time, you should use the first gear, because if you are not careful, you will hit it, and the lines will become deeper and the resistance will be greater.
1 1, lift the egg beater, and the white cream on it will become straight and will not bend, but it is not particularly short. Now the protein is 9 minutes wet and foamed. The eggs in the eggbeater are also standing sharp corners. Never hit them. If you hit them, they will lose their luster one by one. Then it won't work.
12. There are two sharp corners where the egg beater is lifted in the basin, which will not bend and the inverted basin will not flow.
13. Now you can preheat the oven. If you bake at 140℃, set it to 150℃ to preheat the oven, because it will cool down when you open the oven door, and then set it to 140℃ quickly after preheating and putting it in the cake. The so-called preheating means that the heating tube of the oven is no longer getting redder and begins to gradually return to normal color. It takes about five to ten minutes.
14, take a third of the egg white cream into the egg yolk paste basin, and mix it evenly by stirring or cutting. In short, don't draw circles in one direction, otherwise the foam will disappear and the cake will become an omelet. .
15, mix until almost no protein can be seen (in fact, it doesn't matter at all, because it needs to be mixed with the rest of the army), then pour all the egg yolk protein mixed paste into the protein bowl and mix again, paying attention to the technique. It turns out that enough protein cream is not so easy to defoam. It's easier to be tossed around. If it is easy to defoam, it is because it is not enough.
16, technique problem ~ The simplest technique is cooking. Insert the spatula into the bottom of the basin at 4 o'clock with your right hand, scoop up the egg white cream cover on the upper layer, turn the basin with your left hand, and repeat this step. Until the lower layer of the meringue is turned over and mixed with the egg yolk paste.
The second method is cutting and mixing, and the right hand writes 1 from the top of the basin to the bottom of the basin, that is, drawing a line vertically. Turn the basin in one direction with my left hand, and I usually turn it counterclockwise. Draw 1 with your right hand at the same time as at the beginning. Turn around and draw a 1 until you can't see the white cream.
I often combine the two. First, I turn over the mixture. Generally, when I can't see the white cream, I cut it and mix it more evenly. As long as the technique is right, the cake is half done.
17, the mixed state is like this, it feels light and has a little elasticity, fluffy and thick. (Look at the picture) The scraper stirs up a part of the batter and flows down evenly and continuously, leaving the batter not to be lost quickly. Mix the meringue and the yolk paste quickly, otherwise your mixed cake paste may have defoamed and become thinner, and such a hurricane will not grow high.
18. Pour the processed cake paste into an 8-inch mold. Do not grease the mold or spread oil paper, as this will hinder the growth of the cake. When pouring the paste, lift it a little higher. Almost a dozen centimeters, slowly pour it in. After pouring it all in, lift the mold about 10 cm and shake it on the table a few times to flatten the cake paste, mainly to shake out big bubbles. You can see that there are big bubbles coming out, which makes the baked cake delicate and has no big holes. You can also flatten it with the help of a scraper. It doesn't matter if it's not very flat. It will gradually flatten when baking.
Look at the picture and you can see the consistency of the cake paste. If it is very thin, there is something wrong with the previous steps.
19, put it on the middle baking net in the oven and start baking. My oven is on the fourth floor, just on the penultimate floor, and the cake mold is placed in the middle of the oven. Mine is SKG25L oven, suitable for 130℃ for 55 minutes. Ovens of different sizes and brands have different temperatures. A small oven may be 130℃ for one hour, or 1 10℃ for one hour. Some people in the big oven are 150℃ or 160℃. This temperature is just a reference.
20. When the picture is about half an hour, it has grown almost flush with the mold. If you reach the top of the mold in ten minutes, it proves that the temperature is too high. Causes the outside to be dry and cracked, and the inside is not ripe. If it takes half an hour, your cake will be a little high, which proves that the temperature is too low.
2 1, if the surface color is too dark, it should be that your temperature is too high, remember to cover it with a piece of tin foil to prevent it from coloring deeper. Move quickly and don't open the door for too long (if the temperature is right, the color won't be very dark, and there is no need to cover it with tin foil. It is suggested that the oven door should not be opened during baking, because Qifeng cake is sensitive to temperature and easy to collapse. ) When you have a minute or two left, stick a toothpick in the thick part of the cake and pull it out to see if the toothpick is clean. If there is cake paste on the toothpick, it needs time. If it is dry, it can be taken out. You can also pat the surface of the cake with your hands, which will be dry and rebound quickly, without leaving fingerprints or touching your hands. It is good to hear the poop-poop sound.
22. Shake the mold twice immediately after baking, this time to shake out the hot air inside. Immediately hang it upside down on the baking net to cool. The baking net should be supported by something (for example, put a small bowl or plate on the four corners of the baking net or put a big basin). If your cake is higher than the mold, don't buckle it upside down on the baking net, otherwise it will be pressed down. If it is higher than the mold, you can lay two cutting boards flat on the table, put the edge of the cake mold on the edge of the two cutting boards, and hold the cake mold so as not to touch the middle cake. Don't put it directly on the table, so the steam won't come out, the cake will shrink and it will be wet inside. Back-buckle for at least two or three hours until it is completely cool, and touch the mold to be cold before demoulding.
23, completely cool can be demoulded! You can draw a circle inside the mold with a special demoulding knife, or you can demould it by hand. Then you can enjoy it! When demoulding, gently scrape the cake along the inside of the mold by hand, and scrape it at every position in a circle to make the periphery of the cake leave the mold. Finally, drag out the cake and take off the bottom mold in the same way. Practice makes perfect.
In fact, Qifeng is mainly moist and light in taste and delicate in internal organization. Height and cracking are not the most important. Of course ~ life is the process of pursuing perfection, I wish you all the best in your heart ~
Cake FAQ
Why does a cake not grow tall, collapse and shrink?
① Are the eggs fresh? Has it been refrigerated? Please put the eggs for making cakes in the refrigerator after you buy them, and take them out when you make them. When making egg yolk paste, put the protein liquid in the refrigerator for later use. Although refrigerated eggs are more difficult to send than those at room temperature, the sent meringue is stronger, more resistant to tossing and less prone to collapse after baking.
(2) Is the protein in place? Do you want to stick to the basin? Is the amount of sugar changed at will? The egg beater should not be too big, and the egg beater should be inserted vertically into the egg white liquid for at least two thirds. If it is not enough, please tilt the basin with one hand and beat it with the eggbeater with the other. If it is not enough, please change to a small basin. When beating, the egg beater should be attached to the basin, slightly touching the edge and bottom of the basin. When holding the egg beater, it should circle around the inside of the basin or turn the basin with one hand to beat the protein in every part, otherwise the protein in the edge and bottom of the basin will not be hit, and it will inevitably defoam when the egg yolk paste is mixed.
This recipe is normal in sugar content, not very sweet, and it is not recommended to reduce sugar. Because sugar is also an important factor to help stabilize the protein cream, if the amount of sugar is too small, the protein cream will not tolerate tossing, and if you don't pay attention to the technique when mixing, then defoaming is certain.
(3) mixed technique, right? Do you see or hear obvious defoaming? Never draw a circle and stir when mixing! No matter whether you are stirring or cutting, in short, don't draw a circle in one direction. Otherwise, it must be a dense omelet baked. The mixing speed should be fast, light and smooth. The problem of manipulation can only be practiced more
④ Does the cake paste vibrate a few times after it is poured into the mold? Did you stay out too long before putting it in the oven? Is the oven preheated? There is a lot of air in the process of making cake paste, and there will be large and small bubbles after baking. So shake it a few times before entering the oven, and you can see the bubbles slowly float up and break.
It takes more than 6 minutes to preheat the oven, so I calculate the time and start preheating the oven about 6 minutes before making the cake paste. When the cake paste is ready, just put it in. Don't preheat the cake paste until it is ready. When it is preheated, the cake paste must have different degrees of defoaming. Skilled friends, you can preheat the oven when you beat the egg whites. If you are not skilled, you can preheat the oven first. If there is no oven thermometer, it is proved that the heating tube that turns red in the oven no longer deepens red, but begins to turn black.
⑤ Did you open the oven door frequently during baking? Or open the door for a long time? As we all know, Qifeng cake is very sensitive to temperature. It is not recommended to open the oven door or reduce the temperature during the whole baking process. The cake is cooked when it reaches the highest point and starts to drop slightly. Even if you open the door for inspection, please open the door quickly and insert a toothpick or pat it with your hand. In fact, sometimes a sub-cooked cake can't bring out the cake liquid with a toothpick. It is suggested that it is time to open the door quickly and pat the surface of the cake with your hands. It is elastic and does not stick to your hands, and it will rebound quickly without leaving fingerprints. When you hear the popping sound, it will prove that it is cooked. The surface of the cake is not as hot as you think. It won't burn if you take a shot. Just be careful not to touch the oven wall or the heating pipe. Ovens are often used. If you know the temperature and time, you don't have to open the door to check.
⑥ Did the cake fall and give off heat after it was baked? Is it quickly reversed and leaves room for the cake to pull and dissipate heat? Is it cool before demoulding? When the baked cake is taken out, the quenching will shrink slightly. But it should still be in the full mold state. If it retracts a lot, the above items are not done well.
The cake just taken out is full of hot air, which quickly condenses into water drops when it is cold, so give it a quick vibration, let some hot air run out, and then reverse it immediately. Don't use a baking net for the cake upside-down that protrudes from the mold, or it will be pressed short.
Recently, you can put two cutting boards on the left and right, with the cake mold upside down in the middle and the cake mold on the side of the cutting board. This way, it does not touch the surface of the cake, and it looks good and has a drop-down space. Those who are not satisfied with the mold can be buckled upside down on the baking net, and the baking net must find something to support it. Don't put the baking net on the table, there is no room for heat dissipation, just like there is no upside down. If you are not in a hurry, wait for more than three or four hours for the cake to cool thoroughly before coming over to demould it. Cool cake, the bottom and sides of the mold are cold. It will take two or three hours to worry again. Otherwise, the cake without complete heat dissipation will shrink unsteadily and collapse when it is cool, and there is also water vapor in it that is particularly wet.
Can I use peanut oil, sesame oil, butter and other oils?
Only odorless oil can be used. Will you put your nose to the oil bottle and smell it? Is peanut oil spicy? Are you going to make peanut oil-flavored Qifeng? You can use salad oil, corn oil, but olive oil is really not good. Don't use anything else.
Can I change the milk into water?
Yes, but only if you have mastered the essentials of making Qifeng, you can make a good Qifeng without comparing the steps. If you are still not familiar with what you are doing now, and there are various problems such as collapse, I suggest you not change it indiscriminately. After all, it is no trouble to buy a bag of pure milk.
Can I use a non-stick mold? In order to demould, can you grease the bottom surface around the mold or pad the oil paper with tin foil?
Can't say no completely. But it is not recommended. Aluminum movable bottom anode die is very cheap, cheaper than non-stick die, and it is better to make Qifeng. Because Qifeng mainly climbs against the inner wall of the mold that is not smooth enough. If it is a smooth non-stick mold, it will not climb high.
You can't smear any messy oil anywhere in the mold when you are a Qifeng. Affect climbing. In order to demould, many people pad oil paper and tin foil, which can be done, but the hot air at the bottom can't be discharged. If you are skilled, you can pad it casually. If you are not skilled, don't mess with the mat.
Why is the cake so wet? Why does it smell like eggs? What should we do? This is a hurricane with emulsification process, and the taste will be moist and soft. The difference between Qifeng and sponge cake is also here. Sponge cake is very dry, and Qifeng cake is wet. As long as your cake is well made, it is normal to be wet if it doesn't collapse and ripen. If you don't like it, refer to other recipes or make sponge cakes directly.
If the cake is ready, it won't have obvious egg smell, unless your eggs are too long, and they are close to the state of mixed egg whites and yolks, and they will soon go bad. You can squeeze more lemon juice when beating the egg whites. I tried squeezing seven to ten drops, and it won't be a problem. Lemon juice can deodorize and help stabilize protein tissue, and can also be replaced by white vinegar and tata powder. If you can't stand the smell of eggs, you can drop a few drops of vanilla extract in the yolk paste. But I never use essence and I don't have a strong egg smell. Most of the eggs smell like eggs, except that the eggs are not fresh or the cakes are not ready.
Why is it wet and sticky in the middle of the six cakes?
Most of this situation is not ripe and sub-ripe. First of all, the baking process of Qifeng is best not to exceed one hour. Too much moisture evaporates in Qifeng for more than an hour, and the taste becomes worse. Ensure that the temperature is appropriately increased or the time is extended within one hour. If not, look at the first answer about collapse and retraction. Have you done everything in it?
Seven must be emulsified? How to emulsify?
Not necessarily, you can also mix the materials except the low powder evenly, melt the sugar and directly sieve it into the low powder and mix evenly. No problem with other steps, it will also make a very good Qifeng. Emulsification is to make Qifeng taste wetter, denser and softer, and the height will be higher. The process of emulsification is mainly the complete fusion of water molecules and oil. I pour milk and sugar first, then oil, and then beat it wildly with a manual eggbeater. . . You don't have to consider whether you can beat in circles, just beat casually. When you beat the emulsion, there will be lines when the eggbeater crosses the liquid, and you can't see the oil floating on it. Then pour in the egg yolk, mix well and sift in the low powder.
Of course, you can also directly pour all the milk, sugar, oil and egg yolk into the basin and beat them together, or you can beat them until emulsified. Both egg yolk and sugar can help water and oil emulsify.
Can I bake with other molds such as long baking pans and square baking pans? Can I bake it in a rice cooker and microwave oven?
The cake paste is the same, of course, it can be baked in different molds. However, the oven temperature and time should be adjusted according to the size and depth of the mold. The shallower and smaller the mold, the shorter the time.
I think it's better to use an oven for cakes like Qifeng, which are very demanding on temperature. .
Why does the surface of nine cakes crack? Qifeng is a little bit cracked, but it doesn't matter. If it cracks, first consider whether the temperature is too high. At normal temperature, the cake will reach full mold in about 30 minutes, and it will be baked when it reaches the highest point in about 40 minutes and drops slightly. An hour at most. If you reach the highest point in 20 minutes and it is no longer high, it proves that the temperature is high, and the next cooling will extend the time.
Secondly, consider whether there is too much flour. Different flours have different water absorbability. The flour of the formula may not be put on. Sift it in three times, and mix it evenly every time. Don't put flour when the concentration is appropriate. If the yolk paste is too dry, the cake will crack. Then there is whether the protein paste has been beaten.
16-inch film, 10-inch film, 12-inch film, how much material do you need?
Calculate the materials needed for 6 inches first. Our side is 8 inches, and 6 inches is halved for each material based on our side, that is, 8 inches? 2。
10 inch on the basis of 6 inches? 3, that is, all the materials of 6 inches? 3。
12 inch on the basis of 6 inches? 4, that is, all the materials of 6 inches? 4。
Eggs are different in size and need different numbers. About 50 grams of small eggs with skin, 6 inches need 3. You need five for an 8-inch one. For large eggs with skin of more than 65 grams, 2 eggs in 6 inches are enough, and 4 eggs in 8 inches can be calculated by yourself.
Tips:
1, all appliances should be water-free and oil-free. This side is usually sweet, not very sweet, and it is not recommended to increase or decrease the amount of sugar. Try not to increase or decrease the amount of all ingredients.
2. If there is no low-gluten flour, you can mix jiaozi's medium-gluten flour with corn starch to make low-gluten flour. The ratio of flour to starch is 4: 1. Because different flours have different water absorbability, it is only necessary to sift the flour three times, and it is not necessary to use all the flour, according to personal circumstances. If the mixed yolk paste is too dry to flow down at all, add a little milk, a little! ! If it is too thin, add a little flour.
3. The reason for separating egg yolk from protein is that if egg yolk and protein are mixed together or even rotten eggs, they can be put aside without him, so as not to waste the previously separated proteins. There can't be a little yolk in the protein, otherwise it will affect the sending. If you are unlucky enough to mix a little, take it out with a spoon quickly.
4. If you want to add raisins and other dried fruits to the cake after you are proficient, you can wait until the cake paste is mixed, then add the dried fruits and mix them a few times. If you want to add cocoa powder to make cocoa Qifeng, matcha Qifeng and cake rolls, please search for special recipes and don't take it for granted to add materials indiscriminately.
Finally, in fact, Qifeng cake is just making egg yolk paste, frosting, mixing evenly, baking and demoulding. It's that simple. Just remember a few important points clearly, don't miss them, don't just forget about them. You will feel strange after you are proficient, and that's not the case ~ haha.
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