Corn flour Qifeng cake

Corn flour Qifeng cake

Introduction:

Qifeng cake is a transliteration of chiffon cake. Chiffon means chiffon, so Qifeng cake should be delicate and soft. With the addition of corn flour, the softness and delicacy are a little bit worse. I don't know if the fans of Qifeng cake will be really "mad" by my random transformation. The taste is very good, with a simple fragrance! "

Production steps:

Step 1: separate the egg white and yolk. Add salt to the yolk and mix well with a hand beater.

Step 2: add salad oil and mix well; add milk and mix well.

Step 3: add a few drops of vanilla extract and mix well.

Step 4: sift the low gluten flour, corn flour and baking powder, sift them into the egg yolk paste, and mix them evenly with a rubber scraper.

Step 5: put the egg white into an oil-free and waterless container, add white granulated sugar in three times, and beat until dry foaming (lift the egg beater, and the protein can pull out a short vertical sharp corner, which is called dry foaming).

Step 6: Take 1 / 3 of the whipped protein and put it into the egg yolk paste. Mix it evenly with a rubber scraper. Pour all the batter into the remaining protein and mix well.

Step 7: pour the batter into the mold and shake it gently to produce big bubbles.

Step 8: preheat the oven at 160 ℃ for 60-70 minutes. Put it on the baking net to cool.

Step 9: it's yellow and full of autumn flavor.

Materials required:

Low gluten flour: 50g

Corn flour: 35g

Eggs: 5

Salad oil: 40g

Milk: 40g

White granulated sugar: 60g

Note: the corn flour should be fine and grainless.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original