How long does it take for electric egg beater to send away the egg whites, and what stall is used to make Qifeng cake? Any gear can be used. It is recommended to use low grade, and the egg white is more delicate. Two kinds of protein take less than 2 minutes. If you want Qifeng to grow higher, you can hit it hard, that is, lift the eggbeater to the surface, turn off the machine and pull it up. This method is short and straight. If you want to taste wet and soft, you can make it into a curved peak. I wish you success!
When making Qifeng cake, how fast should electric egg beater send away the egg whites, and how does the stall change? Can Qifeng cake use electric egg beater as yolk paste, and can Qifeng cake use electric egg beater as yolk paste and meringue? Has anyone done this experiment? It's up to you. You can use it to resist first. When it turns white, you are using high-end products, so everything should be fine. However, it should be noted that when making Qifeng cake, the egg white should be beaten until it is dry (the eggbeater can pull out the pointed feet without falling off).
Besides, sugar should be added several times instead of once, which is faster.
I recommend you to read Junzhi's book, which is about it.
What eggbeater is the best for sending animal cream to make Qifeng cake? Generally, a portable egg beater with faster speed can solve the problem, mainly to control the degree of beating.
If you need a lot, you can use a commercial fresh milk machine, which usually works well.
How long does it take to make a good cake with electric egg beater? (There is no oven at home) You can search for ways to make cakes with rice cookers.
How long does it take to bake Qifeng cake? Generally, the oven is preheated to 150 degrees, and the middle layer is baked for 40-45 minutes. But the oven is different, and there may be deviations. Need to explore, the following is a detailed approach:
8 inch chocolate Qifeng cake
material
70g of low-gluten flour
Five eggs
Cocoa powder 30g
60 grams of fine sugar (egg white) 40 grams (egg yolk)
Salad oil 65 ml
60 ml of water or milk
working methods
1. First, prepare two clean oil-free and water-free pots, separate the egg yolk and egg white, and put them into the pots respectively.
2. Add milk, oil, sugar and cocoa powder to the egg yolk basin, sift in the low powder, and stir evenly with a rubber spatula without graininess.
3. Beat the egg whites, add 60 grams of sugar in three times, and beat until dry and foaming.
4. Put the egg white paste into the egg yolk paste and gently stir it evenly from bottom to top. Don't rotate and stir, or it will defoam.
6. Pour into the mold, shake out big bubbles, preheat the oven to 150 degrees, and bake the middle layer on fire for 40-45 minutes.
6. Invert the baked cake with the model on the shelf, and demould it after 1 hour.
/kloc-how long does it take to bake a 6-inch Qifeng cake at 0/30 degree? Generally speaking, a 6-inch cake blank can be cooked in 35-40 minutes.
But here we should pay attention to the temperature control, just like the general household oven:
For a volume of 25 liters, the constant temperature is about 140- 150℃.
For a volume of 30 liters, the temperature should be around 170℃
In short, the larger the volume, the higher the constant temperature is often needed to ensure the temperature.
Like your baking temperature 130℃, if it is low, the inside of the cake may be immature, the skin will look pale and the appearance will be ugly.
How hot will Qifeng cake be and how long will it last? Bake Qifeng cake at 160 degrees for 60 minutes.
Main components; 5 eggs, 60 grams of milk, 40 grams of vegetable oil, 85 grams of low-gluten flour and 90 grams of fine sugar.
Accessories: 2 grams of oil, salt, lemon juice and salt.
step
1. First, separate the egg yolk and egg white for later use. Vegetable oil, milk and 30 grams of fine sugar are stirred and mixed evenly by hand-held eggbeater.
2. Add the sieved low-gluten flour and stir until the flour disappears.
3. Add the egg yolk and mix well, and the egg yolk part is ready. Cover it with a wet cloth to prevent it from drying.
4. Next, beat the protein cream. Add lemon juice to the egg white solution, and beat with electric egg beater until it looks like a fish eye bubble. 1/3 Add salt and fine sugar to protein and continue to beat.
5. Beat until the coarse bubbles disappear and the protein cream is thick and fine, then add the fine sugar used for 1/3 protein to continue beating.
6. Beat the egg whites until lines appear, and add the remaining sugar to continue beating.
7. When sending the egg liquid, pull up the eggbeater, and you can pull out the short and upright small sharp corner.
8. Take one third of the beaten protein and add it to the yolk paste. Use the method of stirring, that is, stir as far as possible from bottom to top (don't stir in circles, it is easy to defoam the protein), and mix the protein with the yolk paste evenly.
9. Pour the egg yolk paste into the rest of the protein, and continue stirring to completely mix the egg yolk paste and the protein.
10. Pour the mixed batter into the mold and shake it twice to shake out the big bubbles in the batter. Put it in the middle and lower layers of the preheated oven, and bake for 60 minutes on the upper and lower fire 160. Put on insulating gloves, bake and take out the mold. Shake it hard and then reverse the mold. After the cake is completely cooled, it can be demoulded.