Qifeng cake has the highest failure rate among cakes. If you can't do it well in one step, it is a complete failure and is called "crazy cake" by many novices. I learned to make this cake after all kinds of failures, and finally summed up the three most important points. As long as these three steps are done correctly, Qifeng cake will never fail again. In fact, no matter what you do, there are tricks. Only by constantly exploring in practice will we finally succeed.
Ingredients: 5 eggs, 90g low-gluten flour, 40g corn oil, 60g milk and 50g sugar.
Practice steps:
Step 1: First, separate the eggs, put the egg white and yolk into a water-free and oil-free basin, and directly add sugar to the egg white.
Step 2: Beat the egg whites into dry foaming protein cream with electric egg beater, and lift the eggbeater until the protein cream on the eggbeater head is at right angles. The delivery of pastry will directly affect the growth of cakes. If it is not delivered in place, the cake will not grow well.
Step 3: Add milk and corn oil to the egg yolk and mix well with the egg, then sift in low-gluten flour and mix well to form a delicate egg yolk paste.
Step 4: Add the meringue into the egg yolk paste for three times, and add it to the next time after stirring evenly each time. Don't stir in circles during the stirring process to prevent the gluten of flour from affecting the expansion, and stir evenly lightly and quickly.
Step 5: The stirred cake paste is delicate, and you can see it is as smooth as silk when you lift it with a silicone shovel, so you can prepare for baking.
Step 6: Pour the cake paste into the rose gold eight-inch mold of the school chef and shake it a few times to make the big bubbles shake out and make the cake more exquisite. Preheat the oven at 200℃ for 5 minutes, change it to 150℃, put the mold into baking for 10 minutes, and change it to 160℃ for 50 minutes.
Step 7: After the cake is baked, take it out of the oven and shake it a few times to shake out the gas in the cake, so that the cake will not shrink, hang it upside down to cool, and then demould it. Soft, delicate and delicious, you don't have to go out to buy it after learning ~
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2. When the cake paste is stirred, it must not be stirred in circles. The batter stirred in circles is easy to gluten, which will affect the expansion.
3. Take the cake out and shake it after baking, which can effectively prevent the cake from shrinking. Of course, the shrinking of the cake is also related to the undercooked baking. I believe that as long as these three points are achieved, the success of the cake is inevitable. Try it quickly ~