Making bread requires a lot of dough, which needs to be kneaded to a fully expanded stage, which is what we usually say? Glove film? It is very difficult to pinch the mold by hand. If you use a bread machine and a chef machine, you need to add another one. Secondly, the fermentation process of bread also needs high temperature and humidity. If the fermentation is not in place or has been fermented, the bread will not succeed. The above two points are the key to making bread. For beginners, there are many skills to master.
The entry-level Qifeng cake, that is, the cake blank commonly used in cream cakes, can be made into delicious cakes as long as the ingredients are mixed in proportion to the formula. The operation process is only 20 minutes, and then it is baked in the oven for 60 minutes.
However, we need to pay attention to several details:
Whether the dry-wet ratio of the formula is reasonable. This requires finding a formula with high success rate. Now there are many video tutorials and graphic recipes on the Internet, which can be done according to the detailed steps. When egg white is delivered, it is better to use frozen eggs, which is easier to succeed. It is suggested that novices can freeze the separated egg whites in the refrigerator for a period of time, and the efficiency is the highest when there is small ice residue; When egg white and yolk paste are mixed, draw a J shape to mix them, instead of a circle, so it is easy to defoam the egg white. The cake made in this way is not high enough and the taste is not soft enough. The baked cake is placed upside down on the baking net, thoroughly cooled and demoulded, and the integrity and height of the cake are maintained by the mold. Below, let me share the practice of basic Qifeng cake!
Ingredients: 45g of low-gluten flour, 3 eggs, 30g of corn oil, 35g of milk and 40g of powdered sugar.
Cake size: 6 inches, baking time 140 degrees 50 minutes.
Exercise:
1, refrigerating eggs, separating the egg white from the yolk, and putting the egg white in a clean, water-free and oil-free container;
2. Add the milk and corn oil to the egg yolk and mix well with a manual eggbeater. Stir for more than 1 min, and make it fully emulsified, without the feeling of oil-water separation. 3. Sieve the low-gluten flour, add it to the egg yolk paste, draw a Z shape with a manual eggbeater, and stir well. If you can't see the dry powder, stop immediately. 4. Add 1/3 powdered sugar to the egg white and beat with electric egg beater until there are big bubbles.
5. Add 1/3 powdered sugar and stir at high speed until it is wet and frothy, that is, the eggbeater has a hook.
6. Add the remaining powdered sugar until it is dry and bubbly, that is, lift the eggbeater, which has a small upright corner.
To judge whether the egg white is beaten well, lift the egg beating basin and buckle it backwards, so that the egg white will not slip and the toothpick will not be inserted, and the toothpick will stand upright! This step is the most critical. If it is delivered well by protein, it will basically be a success. 7. Take 3/3 of 1 protein and put it into the egg yolk paste, and stir it up and down evenly. 8. Pour the evenly stirred cake paste into the egg white bowl and continue to stir evenly up and down. Remember not to draw circles. 9. Pour into a 6-inch mold, shake out bubbles, and put into a preheated oven, and bake at 140 degrees for about 50 minutes. (Adjust according to the temper of your oven) 10. Take it out after baking, shake the mold, shake out the hot air, pour it and cool it thoroughly.