Qifeng cake must be a must-have dessert for every baking enthusiast. Whether you are an expert or baking white, you will love it very much, because it tastes soft and delicate, sweet but not greasy. Eat it and you will love it. To be a successful Qifeng, the operation details are very important. Every step should be done carefully, not carelessly!

【 List of Ingredients 】 60g milk, 25g sugar, 50g corn oil, 85g low-gluten flour, 5 eggs, a few drops of white vinegar, 65438+ 0.5g salt and 50g sugar.

[Production Steps]

1, 60g of milk, 25g of sugar, 50g of corn oil, stirred with a manual eggbeater until emulsified, and the emulsified state is that milk and oil are completely blended, and no oil flower can be seen, which is a bit like yogurt;

2. Sieve in 85g of low-gluten flour. The gluten of low-gluten flour is easy to agglomerate, so it must be screened once or twice to make the internal structure of the finished product delicate and soft. Put the flour into emulsified milk and oil, and beat it into a zigzag shape with a manual eggbeater until there is no dry powder. Do not stir in circles to avoid gluten. Because there is no egg yolk, the batter is thick and has no fluidity, so you can stir it like this without excessive stirring;

3, 5 eggs, egg white, yolk separation. Add the egg yolk to the batter just stirred, with as little protein as possible. If the yolk contains protein, the batter will harden easily. If you use the post-egg method, the egg yolk paste will be more easily stirred evenly, which is more suitable for novice operation and standby.

4. Then deliver the protein. The protein beating container must be clean, water-free and oil-free. Add a few drops of white vinegar and1.5g salt and start to deliver the white vinegar without lemon juice at a medium speed, which not only removes the odor but also helps to deliver the protein. Salt is a natural improver of flour, which can increase flavor;

5, protein delivery is very important, divide 50 grams of sugar into three steps: 1. Add 1/3 sugar to the protein and stir at medium speed; 2. Add 1/3 sugar to the coarse foam and adjust it to high speed; 2. When the foam is fine, add 1/3 sugar and corn starch and stir at medium speed; Finally, turn it over a few times at low speed until the lines deepen, the eggbeater has a little resistance, and the pastry becomes delicate and shiny;

6. Take one third of the egg white cream and put it in the yolk paste. In this step, you can draw a Z-shape with a hand mixer and mix it evenly, which is easier than a scraper. Pour the evenly stirred batter back into the egg white cream and change the scraper to mix evenly.

7. After stirring evenly, find out the mold, about 20 cm away from the table, and slowly pour it into the mold for seven or eight minutes, not too fast, to avoid injecting a lot of air to produce big bubbles;

8. Send it into the preheated oven, vibrate slightly, fire at 130 degrees for 20-25 minutes, and then turn it at 150 degrees for 20-25 minutes (depending on your oven). The surface of Qifeng baked at this temperature will not crack and is very smooth. In fact, a slight crack on the surface is not a failure, as long as it is not a big explosion or a mushroom head.

9. Back-off, demoulding after cooling, and naturally cooling for at least one hour.

Take a look at the demoulding, the internal structure is exquisite, and then cut it open. The elasticity is as usual, and the pores are relatively uniform, without particularly rough pores. This is also my first time to hand in my homework, and my grades are quite satisfactory;

Although there is a slight retraction, it is because the oven is not completely preheated, so I suggest that you can preheat in advance, quickly stir the batter, enter the mold, shake the mold, enter the oven in the following order, observe the coloring situation for the last ten minutes or so, and then leave the oven, shake the mold, reverse, cool and demould!