The following is an illustration of how to make an eight-inch cake:
Ingredients: eggs, 5 low-gluten flours, 85g fresh milk, 40g tartar powder, 3g fine sugar, 90g.
1, prepare all the ingredients.
2, egg yolk separation, the basin of protein should ensure oil-free and water-free, it is best to use a stainless steel basin.
I always open the eggshell and separate the yolk back and forth. I suggest that children's shoes that have just started baking can buy that kind of egg yolk separator to separate the egg yolk protein. )
3. Add 3g of Tatar powder to the separated protein. If there is no Tatar powder, you can also put a few drops of white vinegar. Because protein is alkaline, Tatar powder and white vinegar are acidic, which can balance acid and alkali and help protein to be sent away.
4. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).
5. Continue beating until the protein begins to thicken and coarse bubbles appear, and then add 1/3 sugar. (20g)
6. Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar. (20g)
7. Continue to beat until the eggbeater is lifted and the egg white can pull out a short and upright sharp corner, indicating that it has reached a dry foaming state and can stop beating.
8. Even if the basin is turned upside down, the transported protein will not fall out. If you use a stainless steel basin to grade protein, don't try it. Even if you get good grades, you will fall out, because the stainless steel basin wall is very slippery.
9. Add 30 grams of fine sugar and 40 grams of milk to 5 egg yolks.
10, add 40 grams of salad oil, and gently break it up with an egg beater. Don't send the yolk away.
1 1. Sieve in 85g of low-gluten flour.
12. There will be many particles in the cake paste after the flour is sieved. Use a scraper to grease these particles, so that the Qifeng cake will not be uneven.
13. Just like this, apply it around the basin wall with a rubber scraper. The cake paste that was pitted just now has become very delicate.
14, put 1/3 protein into the yolk paste. Stir gently and evenly with a rubber spatula (stir from bottom to top, don't stir in circles to avoid defoaming the protein).
15. After stirring evenly, pour all the egg yolk paste into the bowl containing the egg white, and stir evenly in the same way until the egg white and the egg yolk paste are fully mixed. Don't be timid when mixing egg yolk paste and egg white. As long as the egg white score is in place, the defoaming phenomenon will not be so serious. You can stir boldly, but don't circle. Uneven mixing of protein will lead to uneven distribution of protein in baked cakes. )
16, this is the mixed cake paste. The mixed state should be thick or even 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. Put it in a preheated oven at 170 degrees for about 1 hour.
17. Take the baked cake out of the oven and immediately pour it on the cooling rack until it cools. Then, demould and cut into pieces to enjoy. It can also be used to make various decorative mousse cakes. Soft and sweet Qifeng cake is definitely the favorite of adults and children.