Beat the egg whites until they are hard and frothy. You can make it easier with a few drops of lemon juice or white vinegar.

No baking powder!

No matter how safe baking powder is, it is also a chemical. Don't eat if you can.

How to make Qifeng cake without baking powder?

Qifeng cake can be wrapped in a lot of air by beating protein, and its volume can be increased. In this process, sugar can improve the toughness of the protein, make the protein easier to send, and make the protein paste more stable. ) Then add egg yolk, flour, oil and moisture (flour binder, dissolving agent) as stuffing.

Baking powder is a compound chemical expansion agent made of sodium bicarbonate (baking soda) and acid salt (potassium tartrate, etc.). )+starch (blocking agent), which can release carbon dioxide gas by chemical reaction, thus achieving the effect of bulking and helping baked products to fill holes of different sizes.

To sum up, we can see that. Baking powder plays an auxiliary role in making Qifeng cake, but it is not the fundamental and main role. Therefore, without baking powder, Qifeng cake is made by separating eggs. As long as protein is delivered and the process control is in place, it is entirely possible to successfully make a qualified or high-quality Qifeng cake.

Do you want baking powder for Qifeng cake or not?

Function of Tata powder: 1 Neutralize the alkalinity of protein; 2. Help protein to start and make the bubble stable and lasting; 3. Increase the toughness of the product and make it softer. If there is no tatami powder, you can use a spoonful of lemon juice or white vinegar instead. But as far as my own experience in making Qifeng is concerned, I have never added tatami powder. There is no problem that the finished product made by properly stirring protein collapses. It tastes good, too. So there is no need to add it. If you don't trust to put Tata powder, you can use vinegar or lemon juice instead.

How to put baking powder in Qifeng cake?

Put as little baking powder as possible in Qifeng cake, which is not good for your health. I'll teach you how to make Qifeng cake without baking powder.

condiments

Five white sugar 100g.

Egg yolk, 4 portions of salad oil, 50ml.

50 ml of milk and 75 g of low-gluten flour.

condiments

Lemon juice with a little salt.

1. All the materials are ready, and the eggs are washed and dried without water.

2. Prepare four egg yolks and five egg whites respectively. The eggbeater must be oil-free and water-free.

3. Beat the yolk with eggs, and the color becomes lighter.

4. Slowly pour in the milk and mix well.

5. Slowly add salad oil to ensure that there is no odor, such as olive oil and corn oil.

6. Sieve in a small amount of powder

7. Stir with a rubber scraper and mix well. I don't see flour.

8. All the sugar is added to the egg white at one time. Someone added some sugar to the egg yolk, but I thought sugar was beneficial to the foaming of the egg white, so I added it all, with a little lemon juice and salt.

9. Beat until dry and foaming

10. Add one third of the egg white to the yolk paste and stir well.

1 1. Pour the mixed egg yolk paste into the egg white basin and continue to stir evenly.

12. Pour into the mold, shake out bubbles, and bake in the preheated 160℃ oven for 40 minutes.

13. Take out the mold and cut it into pieces for eating.

Can you make Qifeng cake without baking powder?

material

Five eggs

Low gluten flour 82

55g milk

45 grams of corn oil

Sugar (corn starch 10g mixed in sugar) 49g.

Sugar (in yolk)15g

A little salt

The method of Qifeng cake (without baking powder)

A mold (actually, I just want to shoot mold)

Give me one side

Put the egg whites in the frozen layer! Frozen into thin ice! (key)

At the same time, beat the oil and milk into rice paste with an eggbeater. At the same time, add sugar to the yolk and stir until the sugar melts.

Pour the sieved flour into the "rice paste" and mix well with the eggs.

Pour the egg yolk into the batter several times and beat well.

Then take out the egg white and beat it evenly. Add sugar (corn starch) several times. Beat until hard and foaming. Beat the egg whites at low speed first, then at high speed, then at low speed. Beat until 6: 00 to 7: 00, then turn to stand upright in the egg white at low speed, and try not to beat in the air (this is the key point, which is a good way to sort out the egg white, which is conducive to the formation of delicate and stable bubbles and can also break up the caked egg white).

Finally, mix the batter and egg whites evenly and put them in the oven. 150 degrees for 40 to 50 minutes. It is also very important to drop the cake and mold from 10 cm immediately after baking (putting towels on the table will hurt my mold), in order to make the water vapor locked in the cake evaporate quickly. This is also a key point that Qifeng cake did not collapse.

The Qifeng cake cracked this time. Increase the amount of liquid and oil next time. See the effect.

Why are baking powder and flour added together in the process of making Qifeng cake?

1. Take the eggs out of the refrigerator in advance, separate the egg white from the yolk, add corn starch, baking powder and salt into the low-gluten flour, mix well and sieve for later use;

2. Add 20g of white sugar into the egg yolk and stir evenly, then add salad oil and milk for 3-4 times and stir until the egg yolk liquid is uniform and viscous without oil-water separation;

3. Gently add flour, quickly cut and mix evenly, and flour particles cannot appear in the liquid. At this time, the oven can be preheated to 180 degrees;

4. Add lemon juice to the egg white, beat the fish's eye bubbles with an egg beater, then add 20 grams of white sugar, and the remaining 40 grams of white sugar will be added once every 1-2 minutes and twice until the protein hardens and bubbles. When the eggbeater is lifted, the protein at the top will stand in a triangle and will not bend;

5. Take out 1/3 egg white and mix with egg yolk, cut and mix evenly with a rubber scraper, and then pour the mixed batter into the egg white and quickly cut and mix evenly;

6. Immediately pour into the cake mold, put it in the middle layer of the oven, bake at 180 degrees for 40 minutes, take it out immediately after baking, cool it and demould it.

Does Qifeng cake need baking powder?

Beat the egg whites until they are hard and frothy. You can make it easier with a few drops of lemon juice or white vinegar.

No baking powder!

No matter how safe baking powder is, it is also a chemical. Don't eat if you can.

Does Qifeng cake need baking powder?

Generally, the cake can be made fat without adding baking powder when the protein is fully foamed.

Does Qifeng cake need baking powder and tartar powder?

No baking powder and tartar powder. If you eat less of these things, you can make cakes with egg whites. Be sure to use fine sugar (or soft candy). Add 60g sugar to the four egg whites three times and beat them into a white paste, even if the bowl is turned over, it won't fall off. Then add 30g sugar, 50ML milk (Wangzai milk is very good) and 40g corn oil to the egg yolk and stir well. Remember not to send the yolk away, just stir it evenly, and then sprinkle with 100g corn oil. Grease the mold, pour in the evenly stirred batter, and bake in the oven for 40 minutes (bake in a preheated 10 minute toaster for 50 minutes). Look at it from time to time and control your time! The delicious cake is ready.

Is there no baking powder in the middle of Qifeng cake when it is cold?

The method is wrong, let's see the correct method:

food

Eggs, 5 low-gluten flours, 90g.

Methods/steps

& gt0 1

Prepare raw materials

& gt02

Separate the egg yolk from the egg white and put it in a clean container, without using water or oil.

& gt03

Drop a few drops of lemon juice into the egg white, add 35 grams of sugar, beat with an egg beater at medium speed until there are lines, and then add 35 grams of sugar.

& gt04

Beat at high speed until dry and foaming, lift the eggbeater and pull out short and strong sharp corners.

& gt05

Check whether the dry foam is in place, insert a chopstick and tie it firmly, or turn the basin upside down and send the protein away without any bleeding.

& gt06

Put the egg white in the refrigerator, add corn oil, milk and 20 grams of sugar to the egg yolk, and stir well.

& gt07

Sift in low-gluten flour and mix well. Don't beat around the bush to avoid gluten.

& gt08

Put half the egg white into the yolk paste, turn it up and down and stir it evenly.

& gt09

Pour the mixed part into the remaining egg white.

& gt 10

Turn up and down and stir evenly. When stirring, don't turn around, turn it up and down. Don't be too careful Protein is not so fragile. Mix quickly and thoroughly. If you stir it carefully for too long, it will defoam easily.

& gt 1 1

Pour it into an eight-inch cake mold and shake it gently and steadily to remove large bubbles.

& gt 12

Put it in the middle and lower layers of the preheated oven, and fire it up and down 165 degrees, 1 hour.

& gt 13

In 35 minutes, the cake has risen to a sufficient height and the surface color is relatively dark. At this time, cover it with tin foil. Remember not to cover it too early, which will affect the cake expansion and cause collapse.

& gt 14

Time's up. Take it out and reverse it while it's hot.

& gt 15

After cooling, demoulding and dicing.

& gt 16

Very sweet,

No cracking or collapse.

Matters needing attention

First, the key point of hurricane cake is that it must be sent to dry foaming, but it can't be sent to dry foaming and continue to be overdone. The best way to check is that the upside-down protein will not move;

Second, don't turn around when stirring, and don't take too long;

Thirdly, the temperature should be controlled between 165- 170 degrees. Don't cover the tin foil too early. Be sure to wait until the cake is high enough and the color is right.

Fourth, it is not very reliable to check whether the cake is ripe by knocking and inserting toothpicks. My experience is that the temperature of 165 will be cooked in an hour, which depends on the performance of the oven.

5. Hurricane cake is not suitable for oil with too strong taste, so as not to affect the taste, so corn oil is the most suitable;

Six, my prescription eggs are about 55g each.