1, egg white and yolk separation. As shown in the figure below:
2, milk, salad oil, mixed and emulsified evenly. As shown in the figure below:
3. Sieve the low-gluten flour, add it to the liquid in the previous step (the flour must be sieved so that there will be no particles), and mix it evenly. As shown in the figure below:
4. Add the egg yolk, and stir well by stirring. As shown in the figure below:
5. Beat the egg whites at a high speed, add 1/3 fine sugar after the big fish-eye bubbles appear, and continue to beat the egg whites at a medium speed. The protein bubbles are dense. When the big hook is pulled out, add 1/3 fine sugar, and then turn the egg beater to a low speed to continue to beat the eggs. When the egg whites appear a small hook, pour all the remaining fine sugar and corn starch together. As shown in the figure below:
6, the protein cream can pull out the straight short pointed hook, indicating that it is hard to foam, which is good. As shown in the figure below:
7. Take half of the egg white cream and pour it into the egg yolk paste in front, and mix well. As shown in the figure below:
8. The egg yolk paste in the previous step is poured into the remaining egg white cream in turn, and continue to mix evenly. As shown in the figure below:
9. Pour into the mold. As shown in the figure below:
10, light shock out big bubbles. As shown in the figure below:
1 1 and oven160 c for about 30 minutes. The temper of each oven is different from the actual temperature. Generally, it takes about 25 minutes to watch the oven. After the cake bulges to the highest point, it retracts slightly, which means it is cooked. As shown in the figure below:
12, demoulding after cooling, cake does not shrink, does not shrink, perfect. As shown in the figure below:
13, complete. As shown in the figure below:
Extended data
The preparation method of Qifeng cake is similar to that of egg-separated sponge cake (the so-called egg-separated stirring refers to the method of mixing egg white and egg yolk separately), that is, on the basis of making egg-separated sponge cake, the proportion of raw materials is adjusted, and when stirring egg yolk and egg white, baking powder and tartar powder are added respectively.
Qifeng cake is one of the most popular cakes because of its bulky texture, high moisture content, light but not greasy taste and moist and tender taste. It should be noted here that the texture of Qifeng cake is extremely soft. If the whole egg stirring sponge cake batter with the same weight is baked at the same time, the volume of Qifeng cake may be twice that of the former. Does the hurricane cake taste soft? Sweet. It is an indispensable leisure food for traveling and cinemas.