10 inch Qifeng cake recipe: main ingredients: eggs (8) low-gluten flour (160g) salad oil (80g) fine sand sugar (egg white) (80g) fine sand sugar (egg yolk) (25g) milk (100g) tartar powder.
10 inch hurricane cake recipe illustration 1: each kind of ingredients is ready, and novices can weigh the ingredients.
10 inch Qifeng cake recipe illustration 2: Sieve the flour, add the egg yolk, sugar, oil and milk, and stir it into a paste.
10 inch Qifeng cake recipe illustration 3: Try not to stir it instantaneously to avoid gluten, and stir it up and down until there is no big flour granule and it is as thick as baby rice noodles.
10 inch Qifeng cake recipe illustration 4: If 3 grams of tartar powder is used after egg white separation, the idea of this step is that there should be no yolk in the separated egg white, and there should be no water in the basin, which is not conducive to egg white.
10 inch Qifeng cake recipe illustration 5: Add sugar to the egg white for three times and beat until it is hard to foam (the reason for novice failure is that the egg white is not in place)
10 inch Qifeng cake recipe illustration 6: the oven is fired up and down, 1 10 degrees, and baked for 80 minutes.
Bake for 50 minutes.
In 80 minutes, the cake will be baked. Because of the low temperature, long time, no color and little batter, it is conducive to making birthday cakes.
After taking out of the furnace, shake it a few times, pour it and let it cool down. It is necessary to reverse the buckle to prevent the cake from retracting.
Completion diagram