8-inch Qifeng cake with a little retraction

8-inch Qifeng cake with a little retraction

Introduction:

"Qifeng cake is also famous and crazy. Basically, I don't get mad. Now there should be no problem with the recipe, that is, the temperature and time. I usually don't bake 8-inch cakes, but in order to make birthday cakes next month, I'll try again."

Production steps:

Step 1: add water to a clean egg bowl

Step 2: add oil and beat evenly

Step 3: add egg yolk one by one, beat well and then add the next one

Step 4: add the sifted low powder and mix well

Step 5: add white vinegar to protein, make bubbles, add one third sugar

Step 6: beat until fine, then add 1 / 3 sugar

Step 7: beat until the egg doesn't drip, then add the final sugar

Step 8: hit ten, that's it

Step 9: add 1 / 3 protein paste to the batter

Step 10: cut and mix well, then add into the protein paste

Step 11: cut and mix evenly

Step 12: put it into the 8-inch mold and shake it a few times

Step 13: preheat the oven to 140 degrees, put the cake mold into the bottom layer, 140 degrees for 40 minutes, turn to 170 degrees for 40 minutes

Step 14: rewind, cool and demould

Materials required:

Low gluten flour: 85g

Eggs: 5

Oil: 40g

Sugar: 75g

White vinegar: a few drops

Water: 40g

Note: I baked it at 170 ℃ for 30 minutes and then took it out. Who knows it collapsed, but it didn't get through yet, so I sent it back for baking. The time and temperature need to be tested again....

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet