Qifeng cake with pineapple sauce

Qifeng cake with pineapple sauce

Introduction:

"I've made Qi Feng many times, but I'm not satisfied with it every time. I used to find someone else's formula to make it. This time I studied it carefully and made this formula. I feel that the effect is good. The only regret is that the surface cracked. Maybe it's because of the temperature. I still need to work hard!"

Production steps:

Step 1: separate the egg yolk from the egg white, and the surface of the container shall be free of water and oil

Step 2: try to keep the yolk and white clean. Be careful not to break the yolk in the process

Step 3: homemade pineapple jam

Step 4: add pineapple jam to the egg yolk and stir with an egg beater until the yolk turns light and has many small bubbles

Step 5: add milk and salad oil in 4 batches and stir until thick

Step 6: mix the flour and corn starch evenly, then sift into 5 medium, mix up and down, and set aside.

Step 7: preheat 150 ° in the oven, add one third of white sugar and a few drops of white vinegar to the egg white, make the thick bubbles, and then add another third of white sugar to continue beating

Step 8: beat the egg white until it is delicate, add the last third of the sugar when the volume expands to about 2 times, and beat until it foams hard. Because of my carelessness, I missed a picture. Hard foaming means that when you lift the egg beater, the egg white will form a straight triangle and will not bend. When you flip the container of egg white, the egg white will not fall down, which means that the egg white has been beaten.)

Step 9: add the beaten egg white into the yolk paste in three times, quickly and gently stir evenly (stir up and down or cross, never circle! That will make the flour gluten and affect the expansion of the cake.)

Step 10: pour the batter into the mold (my 8-inch mold! This recipe is just right for 8 inches.) knock it up and down several times on a flat table, shake out excess bubbles, then put it in the middle of the oven, bake it at 150 ° for 45 minutes

Step 11: after coming out of the oven, immediately put it on the baking net to cool. Maybe the temperature is still a little high, and the surface is cracked (, you can adjust the temperature according to your oven)

Step 12: cool thoroughly and demould, then cut into the shape you want. According to their own preferences, you can also spread cream or jam to eat together!

Materials required:

Eggs: 5

Common flour: 90g

Corn starch: 30g

Milk: 50g

Salad oil: 50g

Sugar: 55g

Homemade pineapple jam: 40g

White vinegar: a few drops

Precautions: 1. Put eggs to room temperature in advance. 2. When beating egg white, you can beat it with warm water of about 50 degrees, which makes it easier to beat. 3. The mold for baking Qifeng cake is best to use a movable bottom mold, which is convenient for demoulding.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet