Qifeng cake, as a hot cake at present, is loved by many dessert experts, so this time I will introduce you to a basic version of Qifeng cake that novices can also succeed.
Because Qifeng cake needs to pay attention to many details, and it is also the easiest to fail. In fact, as long as you master the basic essentials and pay attention to every little detail, I believe every friend can make Qifeng cake at any time.
Materials:
Six-inch round mold: 3 medium-sized eggs, 15g sugar (in yolk) +40g protein, 45g milk, 45g vegetable oil and 65g flour. 0.5g baking powder (optional), 0.5g salt, 2 drops of white vinegar/lemon juice.
Eight-inch round mold: 4 medium-sized eggs, 20g sugar (in yolk)+55g protein, 60g milk, 60g vegetable oil and 85g flour. 0.5g baking powder (optional), 1g salt, 3 drops of white vinegar/lemon juice.
Steps:
1, egg yolk protein separation (note that the protein container must be water-free and oil-free).
2, egg yolk+sugar, manual Sanda evenly.
3. Add milk and mix well, then slowly add vegetable oil and mix well.
4, low-gluten flour+baking powder mixed evenly (baking powder can not be put), sifted and poured into the egg yolk liquid.
5. Stir until it is fine and particle-free (remember not to stir too much to avoid the batter becoming stiff and affecting the taste).
6. Protein delivery: pour the protein into a water-free and oil-free basin and deliver it at low speed first and then at high speed. Add more sugar when playing.
A, when fishing, add sugar first.
B. When the color turns white and the foam becomes fine, add the second sugar, and at the same time, add some salt and 2 drops of lemon juice or white vinegar. Continue stirring for a while, then add the third sugar.
C, send the protein to wet foaming (the protein liquid is chicken tail-shaped, lift the head of the eggbeater, and the protein is triangular with small hooks hanging down).
D, continue to send until the neutral foam, if it is a cake roll, beat the neutral foam, if you want to make a hurricane cake, it is recommended to continue to beat.
E, until dry foaming, that is, the whole basin is turned upside down, the protein paste inside will not flow. When the head of the eggbeater is raised, the protein is a right triangle.
7. Stir the batter. (pay attention to the stirring technique, don't turn around, stir up and down quickly. )
A, take 1/3 beaten protein paste, pour it into the egg yolk paste, and stir quickly and evenly.
B, then pour the remaining protein into the cake paste in the previous step and stir it quickly and evenly.
8. Quickly pour the stirred cake paste into the mold until it is 70% to 80% full, gently shake it twice to remove large bubbles, and put it in the middle and lower layers of the preheated oven, and bake it for about 45 minutes at 150 degrees (bake it for 50 minutes at 8 inches at 155 degrees) (insert it with a toothpick and it will be cooked without cake mucus on it).
9. Take it out and hang it upside down on the grill for cooling, and demould it after it is completely cooled.
10, finished product, very soft! As long as we follow the steps, we will basically succeed. After Qifeng cake is made, it is basically not difficult to make other basic biscuits and cakes.
Tips:
1, the container for beating protein must be water-free and oil-free, otherwise it is difficult to send protein.
2. Don't stir the egg yolk paste too much. When the batter hardens, it will affect the taste of the cake.
3. When mixing the egg white paste and the egg yolk paste, you should use the method of mixing (you can't stir in circles), and it must be fast, otherwise the protein will defoam, resulting in the cake not being made or collapsing after baking.
4. The mold for putting the cake paste should be clean, otherwise the cake will collapse easily or unilaterally.
5. The mixed cake paste must be baked in the oven immediately and placed in the middle and lower layers of the oven.
6. The successful hurricane cake is delicate, soft and elastic.
7. If the baked cake is wet and does not rise, please check whether the eggs are fresh, whether the ingredients are according to the formula, and whether the baking time and temperature are in place (the temperature of each oven will be different, try several times to find out the characteristics of your own oven).
8. About the problem of cake collapse and sagging. Please check whether the following points are in place: A. Is protein delivery in place? B, the egg yolk paste is stirred in place. C. When the cake paste is finally stirred, whether the technique is correct. D whether it is completely cooled before demoulding.
9. This recipe and practice can be used to make cupcakes, but when baking, the oven temperature should be raised appropriately and the baking time should be shortened (generally baking at 170 degrees for about 20 minutes).