After making milk and oil, sift in low-gluten flour to make Qifeng cake. The taste of wheat flour sieve powder and Dan sieve will be slightly different, and the cake passage of sieve powder will be more detailed. Therefore, it is recommended that the powder must be sieved. After sieving the flour, beat it in one direction to prevent foaming. Then pour the egg yolk into the freshly mixed wheat flour. Remember, the egg yolk should be balanced only in one direction, and the egg yolk should be put again to prevent gluten, which will make the cake taste stronger. Add sugar to the egg whites prepared below. In the case of sugar, remember to add it three times. Fill it with sugar once and kill it again. After adding sugar for the third time, there will be a peak in protein.
First of all, we must master the application of wheat flour: high-gluten flour is generally used for baking bread, fried dough sticks, fresh noodles and so on; Medium gluten powder is used for jiaozi and leather; Low-gluten flour is used to make cakes, mix dough (steamed bread) and mix crisp batter (crisp without layering); There is also a special powder for a single type, such as cake special type, oil and gas field special type and so on.
Now that you have a basic understanding of the types and main uses of flour, you can recognize it. Qifeng cake belongs to the cake category, so it is natural to use low-gluten flour. Add low-gluten flour with the same volume to the egg yolk, add two spoonfuls of vegetable oil and a small amount of cassava starch, and stir well (add low-gluten flour when it is thin and vegetable oil when it is thick).