Qifeng cake, with its fluffy and soft taste, makes people want to stop. The road to baking is not always smooth sailing. It takes a little care and skill to achieve a perfect Qifeng cake.
Step 1: Weigh accurately and wait strictly.
The perfection of Qifeng cake is based on accurate proportion. Einstein in baking field, take out your balance and measuring cup, and weigh every gram of raw materials meticulously. Remember, a tiny difference, a thousand miles lost, and haggle over every ounce can make it delicious.
Step 2: Send away the protein, and be patient.
Sending away protein is the soul of Qifeng cake. Patience is the key if you want to get a delicate and soft cake embryo. Electric egg beater sang a symphony and drew circles at a constant speed, so that the protein gradually formed a stable and shiny protein cream. Don't rush it, or the meringue will become rough and loose, which will affect the fluffy degree of the cake.
Step 3: Make the yolk paste, which is delicate and smooth.
Egg yolk paste is the cornerstone of the cake, and the fineness determines the taste of the cake. Gently stir the egg yolk and gradually add the fine sugar until the egg yolk paste is thick and silky like mayonnaise. Don't stir too much, lest the ribs affect the softness of the cake.
Step 4: Mix the egg paste and blend gently.
Egg yolk paste and egg white cream, two different substances, need to be gently blended. Add the egg white cream into the egg yolk paste three times and stir it up and down. Don't use too much force, so as not to defoam the protein cream and lose the lightness and fluffy of the cake.
Step 5: the dance of baking, seize the opportunity.
The baking of Qifeng cake is a delicate balance. Preheat the oven to 170 degrees, and pour the cake paste into the mold. Gently vibrate the mold to discharge bubbles. Put it in the oven and observe it carefully. When the surface of the cake is golden yellow and the toothpick is not sticky, it indicates that the cake is cooked.
Analysis of common failure reasons:
Cake collapse: The reasons may be the defoaming of protein cream, excessive mixing of egg paste, too high or too low baking temperature.
The inside of the cake is wet and soft: the reason may be insufficient baking time or low temperature.
Cracking of cake skin: The reason may be that the baking temperature is too high or the cake paste expands excessively in the mold.
The cake tastes rough: the reasons may be insufficient frosting, excessive mixing of egg paste or excessive mixing of flour.
The top of the cake is sunken: the reason may be that the eggbeater is not clean, or the egg yolk is mixed in the meringue.
Remember, baking is a practical art, which requires patience and experience accumulation. Every failure is an opportunity to grow. When you succeed in achieving the perfect Qifeng cake, the sense of accomplishment and happiness will make you understand that all these efforts are worthwhile.