When making Qifeng cake, according to the recipe and process of "Jun Zhi Baking", it is always cooked outside but mushy inside, but not cooked. Excuse me, what's going on?
In order to ensure that the cake does not crack or kick. We adopt the baking method of low temperature first and then high temperature. First, preheat the oven to 120 degrees (ACA's oven temperature is high, so 120 degrees is enough), then put the baking tray and mold in the middle and lower layers of the oven for 40 minutes. In order to prevent cracking and waist collapse, we bake at low temperature first. At this time, the cake will slowly grow taller. When it reaches the highest state (about 25 minutes), At this time, we use high temperature 150 degrees to color the cake (because the cake has expanded to the maximum height at this time, and there will be no possibility of cracking). After baking at high temperature for 5 minutes, the height of the cake will drop slightly, and after baking for 5- 10 minutes, the fragrance will be all over the room ~ our Qifeng cake can be baked. (The method is provided by bean fruit net ID Sammy Love Baking) I am.