In order to learn how to make decorative cakes, I have tried to adjust Qifeng recipes many times. Here, I share the secret recipe with you. The Qifeng cake made by this recipe is soft, dry and has good support, which is especially suitable for matching with cream and fruit.

Materials? (Eggs with shells are about 60g/ egg)

1, 6-inch original flavor: 3 eggs, 30 grams of corn oil, 30 grams of water, 50 grams of low flour and 30 grams of fine sugar.

2, 6 inch cocoa: 3 eggs, 30 grams of corn oil, 35 grams of water, 45 grams of low powder, 7 grams of cocoa powder, 30 grams of fine sugar.

3, 8-inch original flavor: 5 eggs, 50 grams of corn oil, 50 grams of water, 85 grams of low flour, 50 grams of fine sugar.

4, 8 inch cocoa: 5 eggs, 50 grams of corn oil, 60 grams of water, 75 grams of low flour, cocoa powder 12 grams, 50 grams of fine sugar.

? Practice?

1. First, mix water and oil for emulsification, sift in low powder and stir, and add egg yolk for stirring (cocoa flavor: first heat water, add cocoa powder and stir until it is completely melted, then add oil for emulsification after cooling, and the other steps are exactly the same).

2. First, send the egg white until the fish eye bubbles, and add the fine sugar three times. When the line is obvious, turn to low speed and send it along the basin until it is dry and blistered. The egg white sent is delicate and shiny, including the egg white at the edge of the basin. (If the room temperature exceeds 25 degrees, separate the eggs in advance and freeze the egg white for 20 minutes until the surface is covered with a layer of ice residue, so that the egg white will be fine and stable, otherwise it will be easy to fall off. If the room temperature is low, use refrigeration directly.

3. Add 1/3 protein cream into the egg yolk paste and stir, then pour it back into the protein cream and stir evenly, then pour it into the mold and shake it a few times.

4. Preheat the oven in advance, put it on the ground floor 130 degrees, bake for 60 minutes in 6 inches and bake for about 65 minutes in 8 inches.

5. Back off immediately after a few light shocks, and demould after completely cooling.

skill

1, water can be replaced by the same amount of milk (if you make a cream cake, you can use water, but you can't eat it with milk).

2. This formula contains less water, and the surface is easy to crack, but cracking is not a failure, so don't care too much.

3. Try to slow bake at low temperature, and the internal water can evaporate more, which is more suitable for making cream cake blanks.

4, 6-inch formula will be a little more, you can pour 1-2 paper cups for baking.