Using ordinary flour and paying attention to some details can achieve the same effect as using low-gluten flour, and novices can also succeed. Here are the detailed production steps and some key points that need to be mastered in making cakes with ordinary flour, and I hope it will be helpful to everyone!

ordinary flour version of Qifeng cake

ingredients: 8 eggs, 12g milk, 8g corn oil, 14g ordinary flour, 1g fine sugar and 5-8 drops white vinegar. (1 material for a 1-inch cake, and 5% for an 8-inch cake)

Practice:

1. Find two clean oil-free pots, crack the eggs, separate them from the yellow, and be careful not to break the yolk.

If you master these points, you will still be soft and won't collapse into a cake. Once the cake is made successfully

2. Stir the egg yolk, add corn oil and milk, and mix well until there is no oil-water separation.

If you master these points, you will still be soft and won't collapse into a cake. Once you succeed

3. Sieve the flour into the egg yolk liquid, stir the batter from the basin wall to the center with gentle movements, and use the other hand to assist in turning. It is forbidden to stir the batter by drawing circles to avoid gluten. Flour sieving is also very important. Flour sieving can make flour particles full of air and remove impurities and wet particles, making the baked cake taste more delicate.

If you master these points, you will still be soft and not collapse into cakes. Once you succeed in making cakes

4. The best state of batter is to lift the mixing head and the batter will fall in a band shape, and the falling marks will not disappear for 5-8 seconds. Therefore, when adding flour, it is necessary to slightly adjust the dosage according to the degree of dryness and wetness of the flour. If the flour is dry, the hygroscopicity will be strong, and if the flour is wet, the hygroscopicity will be poor, so the dryness and wetness of the flour are different, and the dosage will be slightly different. Put the prepared batter aside and cover it to prevent it from drying.

Make cakes with ordinary flour. If you master these points, they will still be soft and won't collapse into cakes. Once they are made successfully,

5. Add fine sugar into the egg white and start to serve. Many people like to add sugar several times, but it is not much different from one-time adding sugar. If you want to save trouble, you can add all the fine sugar at one time. Before sending, drop a few drops of lemon juice or white vinegar. The acidic liquid of lemon juice or vinegar plays a role in balancing acid and alkali and stabilizing protein bubbles, but the effect of removing fishy smell is not great. In fact, it is called cake, which is a soft cake-like food mainly made of eggs. People who like eggs naturally can't eat the smell of eggs, but those who don't like eggs will feel the smell of eggs. In fact, cooked cakes and eggs are completely cooked, and some people can eat the so-called eggs.

If you master these points, you will still be soft and not collapse into a cake. Once the cake is made successfully

6. The egg whites will be sent to the top of the egg and stand upright and small. When making cakes in summer, the temperature is high. It is best to use low-temperature frozen eggs that have been refrigerated in the refrigerator, so that the protein sent is particularly stable and not easy to defoam.

If you master these points, you can make cakes with ordinary flour, and they will still be soft and won't collapse into cakes.