Soft and sweet Qifeng cake is the cake embryo of our common birthday cake. When it is made, it will be spread with cream and decorated with fruit and chocolate, and its price will rise several times. Qifeng cake is delicious and simple, especially suitable for beginners to practice baking. As long as Qifeng cake can be made well, other baking works will go without saying. Qifeng cake is simple because it only has two simple steps: beating egg whites and stirring egg yolk paste. Some people think that Qifeng cake is the most difficult to make and has the highest failure rate, because there are too many small details that need to be paid attention to during its operation. If one fails to pay attention, it will fail. Common causes of failure, such as collapse, waist contraction and mushroom head, I will analyze the reasons one by one in the article, and friends who like it can click my avatar to pay attention to me.

Today, I shared a Qifeng cake made of butter. There is too much butter in the house to use up. Let's consume it. The butter is more fragrant than the ordinary vegetable oil version. The cake made by ourselves is definitely not the same as those made by low-cost cake oil and additives. Friends who have an oven at home should take action and make it by themselves.

Butter Qifeng

Mold: Sanneng Wunuo 18cm square

Ingredients: six earth eggs, 64g fine sugar, 65g milk, 35g butter, 9g low-gluten flour, a few drops of lemon juice and 1g salt.

Steps:

1. Add butter, milk and 1g fine sugar into a heat-resistant container, which can be a milk pot, a small pot or the like.

2. Put it on a fire and heat it with minimum fire. Turn off the fire when the butter melts.

3. When the temperature drops below 5 degrees, sift in the low-gluten flour and mix it evenly with a manual eggbeater.

4. Add six egg yolks and stir evenly with a single stroke. Do not stir excessively to prevent the batter from gluten.

5. Then make the protein cream. Put the protein in a container without water and oil, add a few drops of lemon juice and salt, add the remaining 54g fine sugar with electric egg beater three times, and send it to dry and foam. Lift the eggbeater, and an upright sharp corner will appear. In this step, we must make sure that there is not a drop of water in the container, and we must not mix a trace of egg yolk, otherwise the protein will not be sent away. Electric egg beater must be used for the eggbeater. I once met a friend, Qi Feng, who was unsuccessful. I didn't know he was using chopsticks until I asked for a long time.

6. Mix the meringue and the yolk paste evenly in three times. This step usually uses a scraper. I like to pump the eggs, so the mixing is faster.

7. Pour the mixed batter into the Qifeng mold, preheat the oven in advance, slightly shake the baking tray to discharge large air holes, and fire it up and down, at 165 degrees for 4 minutes.

8. Take it out immediately after baking, slightly shake the baking tray to discharge moisture, then turn it upside down immediately, and let it cool completely before demoulding.

Cause analysis of Qi Feng's failure:

Retraction reasons: the egg white was not sent in place, the egg yolk paste was excessively stirred and mixed unevenly, and the inner wall of the mold was unclean and stained with oil.

bottom depression: the primer is too high, and the baking tray is too close to the bottom heating tube.

Cracking: The water content of the batter is too small, the protein is too high, and the baking temperature is too high.

waist-shrinking: the cake is eager to be demoulded before it is completely cooled.

insufficient height: during mixing, the defoaming of the protein is serious, the protein is insufficient, the water content is too high, and the oven is unevenly heated.