Qifeng cake is the simplest but not easy to make, mainly because it has very few ingredients, so it is very simple, but it will also collapse during the production process, which is also a challenge for novices! Qifeng cake is the most common cake embryo in our daily life. Qifeng cake is also the simplest cake in West Point baking. Although it is simple, it is not easy to make a beautiful and flawless Qifeng cake!
When making Qifeng cake, the most important thing is to send the protein and mix the cake paste. The protein cream must be sent to a hard and dry state, that is, the eggbeater has a relatively sharp corner when it is lifted. It is also very important to turn over the mixing technique. The power of the general household egg beater is too small, and the egg white takes too long. It is very difficult to send all the protein and send it to the degree of complete sending. This is very important. If the protein is not sent well, it will directly lead to collapse and cake failure.
After making it, buckle it first, put it on the cold net, and then dig it out when the blank is cold. If you do this, the above situation will not happen. It's not enough baking time. The baking temperature of Qifeng cake should not be too high, just set the oven temperature to about 160℃, and the six-inch cake needs to be baked for about 40 minutes. For many reasons, Qifeng cake has a good formula, and the process should be skilled. Egg whites should be sent in place, stirred quickly, the baking time and temperature should be controlled well, and the oven should be reversed.