necessary baking tools: oven, egg beater (it's best not to beat by hand, because it's very difficult for you to count), weighing machine (there are various recipes on the Internet, and each recipe will have a definite weight), flour sieve (sifting the flour with a sieve to prevent the flour from caking), scraper (mixing the cake paste evenly), 6-inch cake mold (the mold to be glued, and making Qifeng cake should be able to. However, if you make sponge cake, you can buy a non-stick cake mold and a stripper (Qifeng cake is not easy to demould, so it is more convenient to use it, and other cakes can also be used, so you can weigh it yourself).
if we start with the basic Qifeng cake, we need these tools for the time being. Qifeng's materials are: low-gluten flour (not household flour, you have to go to a baking shop to buy it), corn oil (I usually use corn oil, but you can also use tasteless vegetable oil or salad oil, but never peanut oil), milk and fine sugar.
ingredients (6-inch Qifeng cake):
3 eggs
51g of low-gluten flour
24g of salad oil/corn oil
24g of milk
18g of fine sugar
23g of fine sugar (with egg yolk)
Method: 1.
2. To make egg yolk paste, add 18g of fine sugar to 3 egg yolks, and gently break them up with an egg beater, and don't beat the egg yolks away.
3. Add corn oil and milk in turn and mix well.
4. Sieve and add low-gluten flour, and mix evenly with a rubber scraper. Do not stir in circles or over-stir, so as to avoid gluten in the flour.
5. The key step is coming. Send the egg white to the big bubble, add 1/3 of fine sugar, continue to beat until the bubble becomes smaller and the egg white becomes thicker, and then add 1/3 of sugar. When the protein is thick and the surface can show lines, add the remaining 1/3 sugar. When the eggbeater is lifted, the protein can pull out a sharp corner that can stand upright, which means that it has been dry and foamed, so stop sending it immediately. If it is sent too far, the protein will become a block, and Qifeng will fail. Note that it is upright, not a corner that will roll up. The rolled horn is still in a wet foaming state, and it needs to be beaten for a while
6. Take out the beaten egg white, put 1/3 of the egg white into the egg yolk paste, and cut and mix evenly with a rubber spatula (do not stir in circles to avoid the egg white defoaming). After cutting and mixing evenly, pour all the mixed egg yolk paste into the protein bowl and continue cutting and mixing until the two are fully mixed.
7. Pour the mixed cake paste into the mold, hold the mold with your hands and shake out big bubbles on the table. Note that there is no need to grease the mold or pad any tarpaulin paper, and Qifeng cake needs to climb when baking, which will hinder its climbing
8. Preheat the oven, and the middle and lower layers will be 17 degrees for about 1 hour. Immediately after baking, buckle and cool. Cooling, demoulding, and eating.
I usually use the recipe with a sweetness of times larger than that of Ampere, which is referenced by the above materials and methods.
whipped cream I don't know whether you want to buy animal cream or vegetable cream. I usually use animal cream because animal cream is natural and vegetable cream is artificial. If it is animal cream, you should add fine sugar, because the cream itself has no sweetness, and the ratio is 1g of animal cream plus 1g of fine sugar. If it is vegetable fat cream, just send it directly, because it is blended inside. There are two kinds of cream with different taste and taste. Animal cream will be very fragrant. If it is not suitable, you can add some vanilla extract to neutralize it.