original Qifeng cake
ingredients?
3 egg yolks (about 45g)
5g fine sugar
3g vegetable oil
35g milk
3 protein (about 15g)
3g fine sugar
55g low powder
Operation steps:
1.
2. The yolk paste at this time is like this
3. Add the vegetable oil and stir it again.
4. The mixed yolk paste is oily and shiny.
5. add the milk and stir it. If the mixed yolk paste does not appear oil-water separation and the batter is uniform and shiny, it will be close.
6. sift in the low flour, and mix with a manual whisk in a zigzag way until there are no flour particles. Don't mix in circles in this step. It is said that the gluten on the flour affects the taste. But don't be afraid to mix this, the precipitated flour particles are extremely disappointing.
7. Mix the egg yolk batter, tut tut
8. Take another clean oil-free basin, and add the egg whites and one third of the fine sugar.
9. Use electric egg beater high-speed to send the egg whites to the big bubble shape as shown in the figure. Add another third of fine sugar.
1. when the big bubbles start to turn into small bubbles, add the last third of the fine sugar.
11. Continue to type as shown in the figure. As white as cream, it won't fall when you lift it with an egg beater, and it has a small tip. OK!
12. add one-third of the egg white cream to the white sugar and egg yolk batter, and mix at an angle of 2 to 9 o'clock.
13. Mix it like this, and then add one third of the protein cream. Pour all the mixture into the remaining egg white cream and continue to mix until the egg yolk paste is uniform.
14. Pour the mold from a height, then hold the mold and knock it on the table a few times to shake out the bubbles in the batter.
15. Put it in the middle layer of Heinz C45 oven, and turn it from 13 degrees for 2 minutes to 15 degrees for 25 minutes. Bake it until it smells fragrant. When the cake rises to the highest place, it drops slightly. When the coloring meets your needs, turn off the fire and take it out.
16. Invert it on the drying rack and let it cool thoroughly before demoulding.
17. Look at the internal tissue. The pores are even, elastic, without egg smell, and the sweetness is just right. You can eat it directly without any other embellishment. This is life ~
Extended information:
Qifeng cake is a dessert, belonging to sponge cake type, and the main raw materials for making it are vegetable oil. However, due to the lack of rich flavor of butter cake, Qifeng cake usually needs rich juice or chocolate, fruit and other ingredients.
because vegetable oil is not as easy to foam as butter (traditional cakes are made of butter), it is necessary to foam the egg whites to provide enough air to support the size of the cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very moist, not as easy to harden as traditional butter cake. Qifeng cake also contains less saturated fat.
Origin
It was invented by an insurance broker named Harry Baker in California in p>1927. It was not until 1948 that Baker sold the cake shop that the recipe was made public. Therefore, cakes that are more suitable for refrigeration need to be known by more people.
the preparation method of Qifeng cake is similar to that of egg-separated sponge cake (the so-called egg-separated stirring refers to the method of mixing egg white and yolk separately), that is, on the basis of making egg-separated sponge cake, the proportion of raw materials is adjusted, and when stirring egg yolk and egg white, baking powder and tartar powder are added respectively.
Qifeng cake is one of the most popular cakes at present, because of its bulky texture, high moisture content, light but not greasy taste and moist and tender taste. It should be noted here that the texture of Qifeng cake is extremely soft. If the whole egg stirring sponge cake batter with the same weight is baked at the same time, the volume of Qifeng cake may be twice that of the former. Does the hurricane cake taste soft? Sweet is an indispensable leisure food for traveling and cinemas. ?
Reference: Qifeng Cake _ Baidu Encyclopedia