Matters needing attention in Qifeng cake

1, it's not easy to beat egg whites. You can't play too hard or not enough. If you hit it too hard, the surface will crack after baking the cake. If you don't play enough, it will lead to the feeling of three-dimensional deformation and bad taste. The best way to judge whether the meringue is in place is to lift the eggbeater and see many sharp thorns that look like cream.

When we make batter, we usually add eggs first and then flour in teaching. Here, we can mix flour, sugar and so on. Add the egg yolk first and then add it, so that the batter will be more delicate and taste better.

3. About how to stir batter and meringue, many tutorials will let us stir in a certain way. As a matter of fact, I'm worried that frosting will defoam. Frost will defoam because it has not been stirred in time for too long. The best way is to stir quickly and mix the batter and icing evenly in the fastest time.

Specific operation

Step 1

Prepare materials. The flour needs to be sieved and the yolk separated. The basin containing protein should be oil-free and water-free. It is best to use a stainless steel basin. When the egg whites are beaten into fish eye bubbles with an egg beater, add 1/3 fine sugar (20g).

Second step

Keep beating until the egg white begins to thicken and coarse bubbles appear, and then add 1/3 sugar.

Third step

Continue to beat until the protein is sticky and lines appear on the surface, and add the remaining 1/3 sugar.

Fourth step

Keep playing for a while. When the eggbeater is lifted, the egg white can pull out the curved sharp corner, indicating that it has reached the level of wet foaming. If you are making Qifeng cake rolls, the egg white can be sent to this level. But if you are making a regular Qifeng cake, you need to keep fighting.

Step five

When the eggbeater is lifted, the egg white can pull out short and upright sharp corners, indicating that it has reached a dry foaming state and can stop stirring.

Step 6

The degree of protein transmission is critical. Don't continue to fight after it is dry and blistered. If you play too much, protein will start to agglomerate, which will lead to the failure of Qifeng production. Put the beaten egg whites in the refrigerator and start making yolk paste.

Step 7

Add 30 grams of fine sugar to 5 egg yolks and beat gently with an egg beater. Don't send the egg yolk away (if the egg yolk is lighter in color and larger in size, it means it is sent away. Egg yolk will cause a big hole in the finished Qifeng cake, which is not delicate enough)

Step 8

Add 40 grams of salad oil and 40 grams of milk in turn, stir well, then add the sieved flour and gently stir well with a rubber scraper. Don't stir too much to avoid gluten in flour.

Step 9

Pour 1/3 protein into the egg yolk paste, gently stir it evenly with a rubber spatula (stir it up from the bottom, don't turn around, so as to avoid protein defoaming), then pour all the egg yolk paste into a bowl filled with protein, and stir it evenly in the same way until the protein and egg yolk paste are fully mixed.

Step 10

The mixed state should be relatively thick and uniform light yellow. Pour the prepared cake paste into the mold, smooth it, hold the mold with your hands and shake it hard on the table twice to shake out the big bubbles inside.

Step 1 1

Into the oven, 170 degrees, about 1 hour. Take the baked cake out of the oven and immediately put it upside down on the cooling rack until it cools.

Step 12

Then demould and cut into pieces to enjoy (it is delicious to eat directly). It can also be used to make various decorative cakes.