? Let's talk about dry goods first. The practice of cake lies in mastering the menu. Even if you learn from it, you should learn from it. In the process of making Qifeng cake, cake delivery is particularly important. The specific precautions and baking recipes of Qifeng cake are as follows:
Chiffon cake
Ingredients: egg yolk 70g low-gluten flour 75g water 42g? 35 grams of salad oil
Protein 140g white sugar 70g tata powder1g.
Making:
1, yolk part
Mix 10g sugar, water and oil evenly.
Add the egg yolk and stir until the batter is even and bright.
Sift in a small amount of powder and mix by hand until there is no dry powder.
2. protein part
Slowly and evenly mix the remaining fine sugar, Tatar powder 1g and egg white, and quickly beat until hard and foaming;
Mix 1/3 protein with egg yolk, and then pour into the protein.
Adjust Depp oven to 145℃ and bake for 30 minutes.
Then raise the temperature to 165 degrees? Bake for about 25 minutes.
Take it out for backup immediately and air it for an hour? Demoulding;
Recipes and pictures are from Depp baking lab baking recipes/embedded oven recipes.
Matters needing attention in making Qifeng cake:
I. Matters needing attention in protein:
1, eggs should be kept fresh, otherwise it is not easy to separate when they are yellow, and they can be separated better if it is over 30 degrees in summer.
2. If there is yolk in the egg white, it should be fished out with eggshells to ensure that the stirring tank is clean and oil-free (there is no yolk in the egg white), otherwise the volume of protein charged into the air is not large enough, or it can't be beaten out at all.
3. The optimum beating temperature in protein is 17-22℃. If the temperature is too high, the viscosity of egg white cannot contain air. Too low temperature will prolong the beating time, but it will destroy the egg white tissue.
4. When insufficient protein is mixed with egg yolk, bubbles will rupture and become thinner, and the product will not expand well after entering the furnace, and the tested product will shrink easily. If the beating degree (hardness) is not easy to stir the egg yolk evenly, it will form a white block.
5. When making protein, it is not good to add sugar twice to prevent the sugar from melting. Maybe there is more air in protein.
6. After being disturbed, protein cannot be prevented from disappearing easily for too long.
7. The purpose of taking out 1/3 beaten protein is to make the density of egg yolk batter not too different. When adding the mixture, avoid the disappearance of excessive air. The stirring time should not be too long, and the force should not be too strong. Fold up and down and stir evenly, otherwise more bubbles will be lost.
8. Make sure that the batter after stirring is put into the furnace at the first time.
Second, the precautions for the egg yolk part:
1, egg yolk and sugar must be beaten well, otherwise there will be white particles on the surface of baked products, and insufficient air will not assist the expansion of protein.
If you add water first, then add oil, the air filled with egg yolk will disappear. Because refueling first can wrap the bubbles so that the air is not easy to lose.
3. Stir the flour immediately after adding it to avoid particles. If the stirring time is too long, it is easy to produce stiffness, which affects the expansion of the product in the furnace, making the surface crack deeper and the taste harder.
4. If the yolk is not mixed into protein in time, it must be sealed with plastic wrap to prevent dry skin.