Kekeqifeng cake

Kekeqifeng cake

Introduction:

"Qifeng cake is my favorite kind of cake. It's not only taste and taste, but also its oil and sugar are relatively low and more healthy. I always wanted to make cocoa flavor. Today I made an 8-inch cake, but I didn't expect that it would taste so good with cocoa powder!"

Production steps:

Step 1: prepare the materials and separate the yolk and white of 5 medium eggs

Step 2: first, make the yolk paste. In a clean basin, add 60g warm water and 20g fine granulated sugar. After the sugar dissolves, add it into the cocoa powder and continue to mix

Step 3: mix until there are no cocoa particles, then add corn oil and stir until the oil and water are completely mixed

Step 4: then sift in the low gluten flour, mix it evenly with a manual egg beater, pay attention not to over stir, so as to avoid gluten!

Step 5: add in the yolk.

Step 6: stir well, and the yolk paste is ready.

Step 7: add 1 / 4 teaspoon white vinegar into the egg white

Step 8: add the sugar 3 times and beat it with electric beater until it foams

Step 9: Take 1 / 3 of the beaten protein into the previous yolk paste, and mix well

Step 10: then pour it all back into the remaining 1 / 2 protein

Step 11: mix well again

Step 12: pour them all into the 8-inch mold, put them into the preheated oven, bake them at 145 ℃ for 20 minutes, then turn them to 175 ℃ for 30 minutes.

Materials required:

Low gluten flour: 75g

Pure cocoa powder: 20g

Eggs: 5

Warm water: 60g

Fine granulated sugar: 80g

Corn oil: 50g

White vinegar: 1 / 4 tsp

Note: 1. In the egg yolk paste, sift in low gluten flour, do not over stir, in order to avoid gluten flour, affect the taste! 2. When protein paste and egg yolk paste are mixed, use the method of turning the basin, do not draw circles to stir!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet