Ingredients: 5 eggs (about 50g each), 85g low-gluten flour, 40g salad oil (tasteless vegetable oil), 40g fresh milk, 60g fine sugar (added to egg white) and 30g fine sugar (added to egg yolk).

Baking: 170 degrees, about 1 hour.

(The amount of ingredients for making a 6-inch round mold is halved. However, it is not easy to calculate the half of five eggs in the formula. In order to facilitate the calculation, all the ingredients can be multiplied by 0.6 to make a 6-inch round mold. The reference baking temperature of 6-inch round mold is 180 degrees, 35 minutes).

Shortly after the blog started, a friend told me that he wanted me to make a Qifeng cake with super detailed steps. Considering that there are already many articles about Qifeng making, there is no shortage of this one, so I have not started work. However, it seems that there are still many students who are unsuccessful in being Qi Feng. Then, I hope this article can help.

In order to make those students who fell on the Qifeng cake succeed, allow me to nag more this time.

In fact, I have always been worried about the name "Qifeng cake". Qifeng cake is a transliteration of "CHIFFON CAKE". CHIFFON means "chiffon". Just look at the name, you will know that it is a kind of delicate and soft cake like silk, but it must be translated into such a confusing word as "Qifeng". Even I have seen many students mistakenly call it "prestige cake"-a cake that should be as soft as a cloud, but it is misunderstood as such a prestigious name, which is as unacceptable as calling a slender woman Zhang Fei. I thought: Is it better to just call it "chiffon cake"? It's emotional, artistic and beautiful.

Talking about this is just to let everyone know that Qifeng cake should be a delicious cake that is meticulous and soft to the extreme. It is no exaggeration to describe chiffon with such a name. Some students ask what kind of Qifeng is successful-refer to the original name of Qifeng, and you should be able to understand it.

It is very important for the success of Qifeng to send the protein and stir it correctly. This time I made Qifeng cake, I specially posted a clear picture of the key steps for everyone to compare. I hope everyone can succeed!

Production steps:

1, prepare materials. Flour needs to be sieved, egg whites and yolks should be separated, and the basin containing egg whites should be oil-free and water-free. It is best to use a stainless steel basin.

2. When the egg white is beaten into a fish's eye bubble shape with an egg beater, add 1/3 fine sugar (20g), and continue to beat until the egg white begins to thicken and become coarse foam, then add 1/3 sugar. Continue to beat until the protein is thick and lines appear on the surface, and add the remaining 1/3 sugar. If you add too much sugar at a time, it will hinder the foaming of the protein, so when beating the protein, you are generally used to adding sugar in several times. Of course, this doesn't mean that if you add all the sugar at once, the protein won't be beaten, but it will take more effort. )

3. Continue to beat for a while. When the egg beater is lifted and the protein can pull out the curved sharp corner, it means that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg whites can be sent to this level. But if you make a regular Qifeng cake, you need to continue to beat it.

When the eggbeater is lifted, the egg white can pull out a short and upright sharp corner, which indicates that it has reached a dry foaming state and can stop beating.

Take a look at the big picture of dry foaming. The degree of protein beating is very important. In the upper right corner is the protein left on the eggbeater. Pay attention to its shape.

After dry foaming, don't continue to beat. If you beat too much, the protein will start to be lumpy, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making egg yolk paste.

4. Add 5 egg yolks to 30 grams of fine sugar and gently break up with an egg beater. Don't send the yolk away.

5. Add 40 grams of salad oil and 40 grams of milk in turn and mix well. Add the sieved flour, and gently mix with a rubber scraper. Don't stir too much to avoid gluten in the flour (if the flour is gluten, it may make the taste of the cake too tough and affect the softness of the cake).

This is the cooked egg yolk paste.

6. Add 1/3 protein to the yolk paste. Gently stir evenly with a rubber scraper (stir from the bottom up, do not stir in circles, so as not to defoam the protein). After mixing evenly, pour all the egg yolk paste into the bowl containing protein and mix evenly by the same method until the protein and egg yolk paste are fully mixed.

This is the mixed cake paste.

The mixed state should be a relatively thick and uniform light yellow. If you do this step and the cake paste can reach the state in the picture, then congratulations, you have succeeded 90%.

7. Pour the mixed cake paste into the mold and smooth it. Hold the mold with your hand and shake it hard on the table twice to shake out the big bubbles inside. Put it in a preheated oven, 170 degrees, about 1 hour. The baked cake is taken out of the oven and immediately inverted on the cooling rack until it cools. Then, demould and cut into pieces to enjoy (it is very delicious to eat directly). It can also be used to make all kinds of decorated cakes.

TIPS：

1, about whether eggs need to be refrigerated. Ask a professional, protein should be the easiest to send at about 20 degrees, so many prescriptions mention that eggs should be taken out of the refrigerator in advance to warm back and forth when sending protein, which is the reason. However, because egg whites are much easier to beat than whole eggs, even in cold storage, egg whites will be easy to beat. Moreover, low temperature helps to maintain the stability of foam and will not defoam too quickly. So, in fact, it's ok to call without warming up.

2. Many students reacted that the hurricane smelled fishy after baking, that is, using high-quality eggs and adding vanilla powder still smelled fishy, which was not as delicious as buying it outside. My opinion is that it is very likely that Qifeng is not fully cooked. I have used many kinds of eggs, expensive and cheap, and the effect is not much different. Moreover, they all taste good, and they don't smell like eggs without adding spices. It is conceivable that the cakes sold in the bakery outside will not use too expensive eggs and too high-grade spices.

3. There are two ways to detect whether the hurricane is cooked. One is to press it to see if there is any rustle, and the other is to insert a toothpick to see if there is any residue on the toothpick. The first method is not recognized personally, and the second method is useful, but sometimes it is not very safe. Sometimes the toothpick is clean, and the inside of the cake may be a little wet and not completely cooked. It is best to make a comprehensive judgment according to your own experience. For example, my oven is baked at 170 degrees for about 1 hour (Changdi CVR900). What about your oven? Let it tell you! (Of course, it is best to control the baking time in a reasonable range. If it is baked for too long, the moisture in the cake will volatilize too much, and the taste will be dry.

4. A successful hurricane is not only a complete shape without retraction, but also a slight crack or slight retraction of hurricane is not a serious problem. Soft and delicate taste is more important than a complete shape.

5. There are many formulas of hurricane, and different formulas have their own taste and characteristics. As long as the ingredients are controlled in a reasonable range, a successful Qifeng can be made. But for beginners, it is best to make Qifeng according to a fixed formula. When you have enough experience and professional knowledge, you can try to adjust the formula of Qifeng. Don't take Qifeng's recipe for granted-for example, don't think that adding an egg to the recipe will make the cake softer, which will make the cake taste harder.

6. On which floor should I put it when baking? Household ovens are generally small, so it is recommended to put them in the middle and lower floors to prevent the top of the cake from being burnt too close to the heating tube after expansion.

7. Note that Qifeng can't use an anti-sticking cake mold when baking, nor can it be oiled around the mold, because Qifeng needs to rely on the adhesion of the mold wall to grow taller, otherwise Qifeng will not grow tall (of course, it is also forbidden to spread oiled paper around the cake mold).

8. About the mixing of egg yolk paste and protein: I think this is a big problem in making hurricane. Many students have "fear" about mixing, and they are so afraid of protein defoaming that they are too careful when mixing. This will not only greatly prolong the mixing time, but also make it difficult to mix evenly. The correct way should be: stir it boldly and boldly! As long as you use the method of stirring, don't stir in circles, as long as the protein is sent in place, it is not as fragile as you think!

9. To make hurricane, you must use odorless vegetable oil, and you can't use heavy oil such as peanut oil and olive oil, otherwise the special taste of oil will destroy the refreshing taste of hurricane. Butter can't be used to make Qifeng, because only vegetable oil can create a soft texture of Qifeng.