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Qifeng cake, as its name implies, is a crazy cake, and it is a work that many beginners have failed to challenge, but if it succeeds, it will be very fulfilling! Based on my personal experience, I have summarized the following points: 1. The most likely reason is that the top fire temperature is too high, which leads to the premature solidification of the top batter, and the steam at the bottom is very easy to explode when it is discharged upward. The solution is hard to say, simple and not simple, just to find out the temper of your oven. If your oven can adjust the temperature of the upper and lower fires separately, then set the upper fire lower than the lower fire. If it's a combination of fire and water, you'll have to do it many times to find out the temperature yourself. Remember not to open the oven to cover the cake with tin foil or lower the temperature when baking Qifeng, which will cause Qifeng to sink. The baking temperature of 6-inch Qifeng formula is generally recognized as 150 degrees for 40 minutes (self-adjusted according to the temperature and time of its own oven power). And when baking, put the mold in the lower layer of the oven, and don't cling to the baking tube above! 2. protein is not enough. This kind of cracking is generally not vertical and horizontal cracking on the surface of Qifeng, but there are large bubbles inside, which leads to rough and porous surface of Qifeng. The solution is to send the egg white to nine points (that is, in the shape of a pointed beak). Before sending them, add a few drops of lemon juice or white vinegar. The sending speed is about two turns clockwise in one second, while the other hand slowly turns the eggbeater in the opposite direction. Flour should be sieved twice at high altitude (about 20cm away from the desktop), and egg white and yolk cream should not be stirred in circles to avoid defoaming. Before entering the oven, you should gently put down the mold (about 5 cm from the desktop) and shake out the big bubbles in the batter. After the cake is baked, it should be taken out of the oven immediately and fall freely 40cm from the ground, so that the excess water vapor in the cake can be released quickly. This can prevent the cake from being rough due to the big bubbles generated when the yolk mud is stirred. Although Qifeng baking is difficult, as long as you follow every step of the recipe carefully, there is no problem to achieve success. And there are actually some cracks on the surface, so don't worry too much. After Qi Feng is baked, there will be a proper amount of shrinkage, and some small cracks can hardly be seen after the cake is retracted. Really not good. You can also cover it with cream decoration!