Ingredients: low-gluten flour 80g, corn starch 10g, sugar 60g, salt 1g, 4 eggs, corn oil 60g, milk 48g, lemon juice 5 drops and vanilla extract 3 drops.
Accessories: 500g of animal fresh cream, 50g of sugar, 0/50g of strawberry/kloc, 2 mangoes, and appropriate amount of blueberry.
Practice steps:
1. Weigh all raw materials. Choose a big egg, and weigh each big egg with skin above 65g (it's best to put the egg in the refrigerator for better stability in protein).
2. Separate the egg white from the yolk (make sure that there is no oil and water in the egg white container, and there is no trace of yolk in the egg white).
3. Break up the egg yolk, add oil, stir well and then gradually add milk, and stir well without oil particles.
4. Sift in the low-gluten flour and corn starch, beat the eggs into a zigzag shape and stir until there are no flour particles, and let them stand for use.
5. Add vanilla extract and lemon juice to protein.
6. Add fine sugar in three times (salt can be added with sugar), and beat the egg whites with electric egg beater at medium speed. For the first time, add 1/3 sugar when the protein hits the fish-eye coarse bubble, and then add 1/3 sugar when it hits the fine bubble until the medium speed of the protein is twice as large. Continue to add the remaining sugar (or add sugar at one time) until the protein is textured and the peak is drooping. Stop and see that the protein peak is very long and does not stand up in a hook shape (this is called moderate wet foaming, and the protein has a texture, but it is not very big). If you continue to hit the machine, you can see the short and straight sharp corners of the protein peak (this is called hard foaming, and the protein lines are very obvious, which makes you feel heavy when you hit it).
7. Add one third of the protein to the yolk paste and stir. Don't draw a circle, or it will foam.
8. Stir well before adding the remaining protein and stir well. At this time, the oven began to preheat, and the oven 120 degrees. Please adjust the temperature according to your oven.
9. Pour the evenly stirred batter into the mold and shake it up and down a few times to shake off the big bubbles in the batter.
10, furnace bottom 120 degrees, 60 minutes (temperature time is for reference only). /kloc-about 0/5 minutes, the cake begins to grow taller, and the cake will go through a process of falling back. Never turn on the oven during the process, or the Qifeng cake will shrink. Unless the cake was ordered at the last 10 minute, you can take a toothpick to see if the batter inside is cooked. If the cake still rustles when it is taken out, it proves that it is not ripe and needs to be baked for a few more minutes.
1 1. After baking, shake it a few times from top to bottom, and then buckle it on the shelf and cool it thoroughly. Please wait patiently for about 50 minutes and let it cool completely.
12. If Qifeng cake is still warm, it proves that it is not really cold. If you are eager to demould, it will collapse or collapse. When demoulding, you can draw a circle with a demoulding knife, and demoulding will be easy. Healthy Qifeng cake can be demoulded by hand or by hand.
13. After the cake is completely cooled, cut it from the middle section. You can insert 8 toothpicks on one side of the knife to be cut, and cut the knife along the toothpicks without uneven thickness. Of course, there is a cake slicer, or you can cut it directly after you are skilled.
14, prepare fruits, wash strawberries and cut into pieces; Cut the mango with a cross knife and dig it down with a spoon.
15, add sugar to the whipped cream, beat with electric egg beater until the lines become more and more obvious, stir with a manual whisk for a few times, and lift the top of the whisk to an upright peak, that is, eight points, which is more suitable for plastering at this time. (After the grain appears, you should beat it at a low speed, otherwise it will be easy to beat it).
16. Continue to stir with the manual whisk for several times until the cream is firmer and will agglomerate on the whisk. This time is very suitable for decoration.
17, first spread cream on the cake slice at the bottom, and spread the cream as evenly as possible.
18, put the fruit after smearing, smear a layer of cream on the fruit, and the cream should cover the fruit.
19, and then put it on the cake slice, and continue to spread it evenly and smoothly.
20, the side is also scraped flat, which requires some patience. The surface and sides must be scraped flat, because the surface should be decorated.
2 1. Put the remaining cream into a piping bag and squeeze it out with an eight-tooth piping mouth. Before squeezing, you can put the framed bag with cream in the refrigerator for a few minutes, so that the pattern will stand upright. After the flowers are squeezed, put blueberries on the surface and fruit in the middle, and the fruit cake is ready.
Second, the practice skills of fruit cake
1, whipped cream should be refrigerated. When beating cream, it is best to separate it from the ice water below. Change the medium speed first, and then change the low speed. Never beat cream.
2. The ratio of sugar to whipped cream should be between 10%-20%, and 10%- 15% is more appropriate.
3. It is best to make cake cream in two steps. Once, eight times, wipe your face, and then hit ten times. I was anxious for the first time, and the cream was a little rough.
4, fruit according to their own preferences, it is best not to choose too much water content or hard, and it is not suitable for cakes that need to spit.