90 grams of low-gluten flour
Formula of protein paste: egg white 144g sugar 108g starch 9g lemon juice 9g.
manufacturing method
Method one
Step 1 Make egg yolk paste first, and mix corn oil and milk evenly until emulsified.
Step 2: Add the sieved low-gluten flour, draw a Z shape, and stir well.
Step 3: Then add the egg yolk and stir well for later use.
Step 4: Add the starch in the protein paste formula to the sugar and stir evenly.
Step 5: Add the lemon juice in the protein paste formula to the egg white and start beating the protein.
Add sugar and starch in three times. When the protein hits the big fish's eyes, add one third of sugar and starch for the first time.
Step 7: Add one third of sugar and starch for the second time when the protein bubbles become dense bubbles.
Step 8: Add the remaining one-third of sugar and starch for the third time when particles appear in protein.
The ninth step is to beat the protein until it is dry and foaming.
Step 10: Stir the batter, take out one third of the protein paste and mix it with the egg yolk paste evenly.
Step 1 1 Pour the batter into an 8-inch cake mold (lift the container to let the batter fall naturally), then gently shake out the bubbles and start baking.
Step 12, fire 150℃, bake for about 45-50 minutes. You can test whether it is cooked with bamboo sticks.
Step 13: Take out the furnace, turn it upside down, cool it, and then demould it.
Specific operation
Step 1 Prepare materials. The flour needs to be sieved and the yolk separated. The basin containing protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).
Step 2, continue beating until the protein begins to thicken and become coarse bubbles, and then add 1/3 sugar.
The third step, continue to beat until the protein thickens and lines appear on the surface, and add the remaining 1/3 sugar.
Keep stirring for a while. When the eggbeater is lifted, protein can be pulled out of the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.
The fifth step is to lift the eggbeater, and the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop beating.
Step 6: The degree of protein beating is very important. Don't continue to fight after it is dry and blistered. If you play too much, protein will start to agglomerate, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making yolk paste.
Step 7: Add 30 grams of fine sugar to 5 egg yolks, and gently break it up with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)
Step 8: Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber scraper. Don't stir too much to avoid gluten in flour.
Step 9: Put the 1/3 protein into the egg yolk paste, and gently stir it evenly with a rubber spatula (stir it up from the bottom, and don't stir it in circles to prevent the protein from defoaming). After stirring it evenly, pour all the egg yolk paste into the bowl containing the protein, and stir it evenly in the same way until the protein and the egg yolk paste are fully mixed.
The mixing state in step 10 should be a thick and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.
Step 1 1 Put it in an oven at 170 degrees for about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.
Step 12 demoulding, cutting into pieces and serving (it is delicious to eat directly). It can also be used to make various decorative cakes.
Method 3
Raw materials: flour, baking powder, milk, sugar, cooking oil.
Specific operation
Step 1, pour 5g of sugar into milk, melt 1 g of baking powder into 50g of flour, pour 50g of oil, stir, then pour, stir evenly with a spatula or chopsticks, add 2 egg yolks, and stir into egg yolk paste for later use. Because it is soybean oil, the color is yellow, but salad oil won't.
Step 2: When beating the egg whites, add sugar three times. First time: beat coarse foam, add 10g sugar, and beat 15s with an egg beater. Second time: Beat with finer foam, add 10g sugar, and beat 15s with an egg beater. Third time: add 65,438+00g sugar and beat until dry.
Step 3: After the egg whites are beaten, pour 1/3 egg whites into the yolk paste and stir well. At this time, you can preheat the oven to 150 degrees.
Step 4: Pour the stirred egg yolk paste into the remaining egg white and stir well.
Step 5: quickly pour into the cake mold and bake in the oven 150℃ for 50 minutes.
Freshly baked cake.
Step 7 let it cool in the oven for a while, then pour it out and eat it.