How to make Qifeng cake? It's soft, delicious, sweet and tender. Which child is rushing to eat it? The most important thing to make a good Qifeng cake is that protein is hard to foam (kill), and protein can stand upright to make the cake soft and elastic to eat. After successfully learning the original flavor, you can also change the taste of chocolate, matcha or white sesame, and you can also add cranberries and dried grapes to enhance the taste. Because I really made the recipe of this Qifeng cake more than 7 times, and I have to ensure that the third Qifeng cake can catch the secret. Sometimes I use two eggs, sometimes I use three. When I use two, I only need to subtract wheat flour and milk a little.

I often see people who can't tell Qifeng cake from sponge cake, but I don't know that their demons are hidden in the key point. Pure protein or whole eggs are sent away, and the foaming degree harms the cake's molding taste. I will share the recipes of sponge cake, antique cake and pound cake in the future.

Qifeng cake is hard to say, and it's hard to say. It is easy because its raw materials are simple. Basically, raw materials only need raw eggs, milk, oil and sugar. But the difficulty is that its transformation is uncertain, and every detail may make it unsuccessful. The surface dents shrink, the sides shrink, the cake mechanism is not smooth and meticulous, and even the cake core is too wet. Food: 3 egg whites, 3 sugar 10g, 3 egg yolks, 20g edible olive oil, 20g pure honey, 40g milk and 55g low-gluten flour.

The first step is to prepare two cauldrons in advance, one of which is put behind the egg white for later use. In another cauldron, add egg yolk and stir. After sieving, add honey, milk, edible olive oil and low-gluten flour and stir until there is no flour. (At this time, you can directly heat 170 degrees 10min in the inflatable frying pan. ) Stir the egg whites until they foam, then add sugar bit by bit and stir until you can stand upside down without dripping water.

Step 2: Pour 2/3 of the egg white cream into the egg yolk paste, stir gently with a shovel, then pour the egg yolk paste into the remaining 1/3 of the egg white cream, stir evenly, and pour 2/3 of the egg white cream into the egg yolk paste, stir gently with a shovel! Then pour the egg yolk paste into the remaining 1/3 protein cream and gently stir well.

Step 3, bake at 170 degrees for 8 minutes, and draw the word rice on the cake surface with a knife. Then bake at 150 degrees for about 35 minutes. If you are afraid of being burnt or the heat is not enough, you can take it out every 15 minutes to confirm it, and then adjust the baking time yourself. After baking, put chopsticks into the cake and take it out without sticky batter, indicating that the cake can be announced.

Tips: If the intake of protein is insufficient, or the storage time after eating is too long, the amount of bubbles in the batter will be reduced, which will not support all the cakes, leading to the collapse of the cakes.