Qifeng cake is a kind of cake that almost all baking enthusiasts like to make. The taste is delicate and light, and it can be eaten directly, and can also be used as the bottom material of various decorative cakes such as birthday cakes. There are always people who say that Qifeng cake has a low success rate, and it either collapses or is pressed into a wet cake. This is related to many reasons, for example, the protein is only sent to wet foaming, the amount of flour is too small to support, the batter is stirred too much, the protein is defoamed, the baking temperature is not enough, and the baking time is too short. Therefore, don't change a recipe as soon as you fail, but experience every operation step with your heart and summarize it well, so that you can succeed several times.
When the internet was not so developed, I relied on reading books and baking Qifeng cakes by myself, and experienced many painful experiences, such as excessive head shots, wet cakes, sandwiches and so on, to be successful. Although I am skilled in operation now, I sometimes miss different ovens. Later, I summed up a point: no matter how the recipe of the cake is adjusted and the state is, the final baking step must not be taken lightly; If you want to know if the cake is ripe, you don't need to open the oven door and insert a toothpick. If it is cooked, it is naturally fine; If it is not cooked, a perfect cake will not be baked again, because the hot air has been completely released at the moment when the oven door is opened, and then it will be difficult to save the tragedy of cake collapse after some actions such as sticking toothpicks and re-heating.
The important point of the last paragraph: judge whether the cake is ripe or not, and look at the state of the top of the cake. If the material of the cake is the full mold shape of this mold, when the cake rises to the highest point, it will slowly fall back. When it falls back to be basically flat or slightly convex with the cake mold, it will be kept for 5- 10 minute, and the inside of the cake will be completely cooked. If you master this observation method, you will no longer be afraid to eat raw cakes.
In addition, although Qifeng cake tastes delicate and light, it will also feel dry. It needs to be supplemented with some foods such as cream, yogurt and juice to make it feel smoother. I also explored a moist Qifeng cake through constant practice. The basic formula is similar, except that the amount of water is a little more than a few grams, or the amount of flour is a little less than a few grams, and then it is the sending status of protein. Don't dry the foam until it is dry or wet. I often see many recipes for Qifeng cake, beating the egg whites at a small right angle. In fact, at this time, the protein paste is close to the bean curd residue. Too dry protein paste is not easy to mix evenly with egg yolk paste, and cake paste will become rough because protein paste is close to bean curd residue. The consequences of baked cakes are either rough tissue and insufficient expansion, or collapse after baking. Anyway, it's not perfect.
Shui run Qi Feng cake
Cake materials: 5 eggs with shells, 65g, low-gluten flour 100g, corn oil 40g, cold water 60g, and protein sugar 60g.
Mold: 8-inch ordinary circular movable bottom mold.
Baking: 150 degrees, 60 minutes (depending on the actual situation of your oven)
Production process:
1. Preparation materials: low-gluten flour, eggs, fine sugar, corn oil and cold water; Cold water can be replaced by the same amount of milk;
2. Separate the egg white from the yolk, and put the egg white into an oil-free and water-free egg beating basin;
3. First pour the corn oil into the egg yolk and mix it with the egg evenly, then pour the water into the egg yolk and mix it with the egg fully, so that there is no oil flower and it doesn't matter if there is foam;
4. Sieve in low-gluten flour; The purpose of flour sieving is not to screen out dirty things, but to increase the air in the flour and make it fluffy, so that it will not agglomerate or have bumps after entering the egg yolk liquid;
5. Stir evenly with eggs in irregular directions without small bumps; When the egg is lifted, the yolk paste falls smoothly and slowly like a ribbon; Set aside for use; This is a standard for creating wet hurricanes. If the yolk paste is too dry, the baked cake will taste very dry.
6. Beat the protein with electric egg beater at medium speed, and when the protein does not flow, add 1/3 fine sugar to beat at medium speed;
7. After fine white foaming, add 1/3 fine sugar and beat at medium speed; Hold the whisk in your right hand and turn the whisk basin counterclockwise from time to time with your left hand;
8. When it is fine enough to have obvious lines, pour the remaining 1/3 fine sugar and turn to low speed;
9. When you feel that the eggbeater has some resistance and the egg white paste is delicate and shiny, lift the eggbeater while closing the eggbeater, and the egg white paste can present a small hook shape; This is also necessary for baking a moist Qifeng cake. If you continue to beat for a while, the egg whites will present a small right angle on the egg-beating net, and the baked Qifeng cake will taste very dry.
10. preheat the oven before mixing the cake paste 150 degrees: paste 1/3 protein into the egg yolk paste;
1 1. After stirring evenly, pour it back into the protein paste and stir it into a delicate and shiny cake paste;
12. Pour the cake paste into the 8-inch Qifeng cake mold, and gently shake the mold several times to shake out the big bubbles in the cake paste;
13. Send it to the middle layer of the preheated oven, and fire at 150 degrees for 60 minutes; The so-called middle layer means that the mold should be in the middle of the oven. If the inside of the oven is not high, the mold can be in the middle and lower layer, and a baking tray can be added at the bottom. Be sure to adjust the time and temperature according to the actual situation of your oven; Judging whether the cake is ripe or not, my experience is to look at the height and radian of the top of the cake: the cake rises after heating, then falls back, and it can be discharged almost horizontally or slightly with the mold for 5 minutes;
14. Take out the baked cake, gently shake it twice, shake off the excess heat inside, and buckle it upside down on the special drying rack for Qifeng; After the cake is air-cooled, the appearance of the cake is neat and clean, and it can be eaten directly or decorated as a cake blank.
The apples rattled.
1. There are two points to pay attention to when making moist hurricane cakes. First, the egg yolk paste should not be too dry, and the egg yolk liquid is hung as smooth as a ribbon; Second, don't eat protein, there will be a slightly larger hook, which can be used both wet and dry;
2. The baking time and temperature should be adjusted according to the actual situation of your oven. Some ovens have a large temperature difference, and finally they are equipped with a thermometer with accurate temperature;
3. Before demoulding, let Qifeng cake cool completely to prevent the demoulded cake from being damaged or compressed under the condition that hot air is not exhausted.