I have a six-inch formula:
3 eggs (about 5g each), 51g low-gluten flour, 24g oil, 24g milk, 36g fine sugar (in egg whites) and 18g fine sugar (in egg yolks)
Egg yolks are mixed with sugar, milk and oil.
stir until all of them are mixed together like this, and you can't see the oil star.
sift the flour into the egg yolk twice, and stir it evenly like cooking, and you can't draw circles. If there is a pimple, just press it and crush it.
after mixing the flour twice, the batter will be thicker like this. My experience is that it doesn't matter if the egg yolk is thicker, because it will be thinner if the egg white is added later. Not too thin.
Add white vinegar and three spoonfuls of sugar to the egg white, and then start beating it crazily until you can't see the thick and delicate foam like cream on the liquid egg white. Remember not to get a drop of water or anything else on the spoon whisk bowl that comes into contact with the egg white, or the process of sending the egg white away will be a long March. < P > Add 12 grams of fine sugar when it is in a fisheye bubble state. Add sugar three times when you send the protein, which is beneficial to send the protein. 36 grams of sugar, 12 grams each time for three times.
add sugar for the second time when you hit the smaller bubbles
add sugar for the third time when the lines appear
until the tips in the basin bend, but the tips on the eggbeater are not bent yet, so it is suitable for making cake rolls. Keep hitting
until the short upright tip hits the eggbeater. Because my eggbeater is more powerful, it can be beaten in 7 or 8 minutes at the low end of the whole process. You can adjust the speed of your eggbeater appropriately. When you hit the back twice, you should look at the tip. Don't overdo it, otherwise the protein will agglomerate and the cake will not rise.
there is another way to see if the protein is in place, that is, the protein will not flow down even if it is inverted in the pot.
after the egg whites are beaten, dig 1/3 of the egg whites into the egg yolk paste and stir them like cooking. You can't circle, or the protein will defoam.
use a rubber spatula (the rice spoon of the rice cooker I use) to gently stir evenly (from the bottom up, do not stir in circles, so as not to defoam the protein)
After stirring evenly, pour all the egg yolk paste into the bowl containing the protein, and stir evenly by the same method until the protein and the egg yolk paste are fully mixed.
after mixing, the state should be 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 9%. (I added some dried cranberries in it, so there are black spots)
Pour the mixed cake paste into the mold, smooth it, hold the mold with your hand and shake it on the table twice to shake out the big bubbles inside.
put it in a preheated rice cooker. Nothing is put in the rice cooker. Just put the mold directly in it. Press the cooking button, wait until it jumps to the heat preservation state, let it keep warm for 2 minutes, then press the cooking button again and keep warm for 2 minutes. It depends on the situation of your rice cooker. If you secretly open the lid after two times of heat preservation, you can cook again.
About the mixing of egg yolk paste and egg white: I think this is a big problem in making Qifeng. 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!
the surface doesn't feel sticky. A circle of yellow on the side of the mold looks burnt.