1.
Prepare materials. Eggs are best kept in the refrigerator. Separation of egg white and yolk. Put the egg whites in the refrigerator first and continue to refrigerate.
2.
Dissolve sugar: add fine sugar to the egg yolk and stir well with an egg beater. Do not stir until the sugar is completely dissolved and mixed evenly. PS: I took the eggs out of the refrigerator, which was a little cold. To melt the sugar, I stir it in warm water. Stir and leave the water. The temperature of the separated water should not be too high, and the eggs should be boiled at 60℃
3.
Emulsification process: add milk and oil and continue to stir with an egg beater, carefully stirring until the batter is smooth and sticky. Emulsification is caused by water and oil, not by stirring and foaming. Egg yolk will also help emulsification. At first, some coarse bubbles will be produced when stirring.
4.
With stirring, the bubbles will gradually become smaller. Not too fast. Stir at will, not too regularly. Clockwise, counterclockwise, cross, etc. Finally, it becomes a delicate and sticky state. The consistency is not as good as the batter, and the lines will appear when you stir gently. It took me about 5-6 minutes to emulsify for your reference.
5.
Mixing powder: sift the low powder, add it, and stir it thoroughly with an egg beater until it is lubricated. Some bubbles are normal in this process.
6.
To make protein cream: add sugar to the protein three times. Beat the protein from transparent to white for the first time. When there are coarse bubbles, you can add 1/3 fine sugar to continue beating. When the frost is slightly pointed, add sugar for the second time and continue to beat. When the sharp corners of the pastry are more upright, add sugar for the third time, continue to beat at low speed, and pull out the complete sharp corners. Don't beat the pastry too hard, the timing of adding fine sugar is very important.
7.
Secondary sugar addition
8.
Triple sugar addition
9.
It ended up like this.
10.
Mix the egg white cream with the yolk paste: first, pour 1/3 egg white cream into the yolk paste and stir well. Pour the stirred cake paste into the remaining protein bowl and stir well. PS: My mixing method is to hold the mixing knife in my right hand and turn the basin in my left hand. The knife enters the basin from the 2 o'clock position, and the blade penetrates into the 8 o'clock position in a straight line perpendicular to the basin, and then turns the knife to turn the egg paste up. At the same time, turn the basin counterclockwise with your left hand. Repeat this action, basically draw a semi-ellipse,
1 1.
Baking: preheat the oven at the beginning of mixing and stirring, the preheating is 30℃ higher than the target temperature, baking 150℃, preheating 180℃. Pour the evenly stirred cake paste into the mold. If it is uneven, gently turn it with a scraper and scrape it evenly. You don't have to be absolutely flat. With the expansion of baking, the surface will naturally become flat and even ~
Before entering the oven, gently shake the rest on the operating table of 10, put it into the oven, adjust the temperature to 150℃ and bake for one hour.
12.
After being discharged from the furnace, the cake mold will fall freely at a height of about 40 cm above the operating table. Immediately put it upside down on the grill to cool and demould ~ I prefer to put it on the chopping block to cool. So as not to damage the surface.
13.
Demoulding: demoulding by hand, basically without cake crumbs. Gently press the periphery of the cake crust, remove the cake from the mold, and then gently push out the detachable bottom. Many people like to bake Qifeng on the mold and protrude from it. Personally, I don't like it. Influenced by reference books, I prefer to use less cake paste and larger molds. This Qifeng cake has a large heating area, and the height of the baked cake is uniform and beautiful. Avoid indentation during reverse tightening.