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What is the best milk for making cakes?
Just use ordinary pure milk.

Making Qifeng cake requires preparation: milk, salad oil, flour, salt, eggs, eggbeater, oven and chopsticks.

1. First, put the milk and salad oil into an oil-free and water-free clean basin, and stir with chopsticks until there are no large oil flakes on the surface.

2. Add the sieved low-gluten flour, baking powder and salt, and gently stir with a rubber scraper.

3. Separate the egg white from the egg yolk, stir the egg yolk evenly, then add it to step 3 and stir evenly.

4. Add a few drops of white vinegar to the protein and beat it into coarse bubbles at low speed. Add sugar and continue to beat slowly and quickly until the eggbeater is lifted and the egg whites can be pulled out from the curved corners.

5. Take out the 1/3 protein, pour it into the yolk paste, gently stir it evenly with a rubber spatula, and cut or stir it from bottom to top.

6. Pour all the stirred egg yolk paste into the remaining protein bowl and stir evenly in the same way until the protein and egg yolk paste are fully mixed.

7. Pour the cake paste into the cake mold, hold the cake mold with your hand and shake it a few times.

8. Preheat the oven 150 degrees for 10 minutes, and then put the cake mold in the penultimate layer (middle and lower layer) of the oven.

9./kloc-bake at 0/50 degrees for 60 minutes. After taking out of the furnace, pick up the mold and shake it a few times, then put it back to cool.

10 finally, after the cake is cooled, remove the mold and cut it into pieces with a knife.