Making cake in oven

Making cake in oven

Introduction:

"The softest Qi Feng that can't be missed, the 8-inch Qi Feng cake ~"

Production steps:

Step 1: protein cream: put 5 proteins into a slightly larger egg beater, and beat them with an electric beater until they are blistered

The second step: add 1/3 of sugar (50 grams of granulated sugar) into the protein, rotate the medium to high speed until the fine foam is added, then add the 1/3 granulated sugar, then turn to the high speed and continue to play until it shows the texture.

Step 3: finally, add all the remaining sugar and continue to beat until it is dry and foamy. That is, when the egg beater is lifted, the protein can pull out a short upright sharp corner

Step 4: egg yolk paste: put 5 egg yolks and 30g sugar into another beating tray, beat well with a manual beater until the yolk turns light

Step 5: add 50ml salad oil (corn oil can be used instead) while stirring, and then add 50ml milk while stirring

Step 6: finally sift in 90g low gluten flour and slowly mix until smooth and fine

Step 7: after the egg yolk paste is stirred, take 1 / 3 of the protein cream into the egg yolk paste plate and mix it evenly with a rubber scraper; then take 1 / 3 of the protein cream into the egg yolk paste plate and mix it evenly with a rubber scraper

Step 8: finally, pour all the batter in the egg yolk paste plate into the remaining protein cream plate, and mix well until smooth and fine

Step 9: pour the batter into the 8-inch round cake mold, and gently crack it on the table to shake out the air bubble in the batter

Step 10: preheat the oven for 10 minutes, put the cake in the middle of the preheated oven, heat up and down, 170 degrees, 40 minutes

Step 11: when the cake is baked, immediately take it out with insulating gloves, put it on the table for a few times, and then buckle it upside down on the grill. After the cake is completely cooled, it can be demoulded (with props)

Materials required:

Eggs: 5

Low gluten flour: 90g

Fine granulated sugar: 80g

Pure milk: 50ml

Salad oil: 50ml

Note: oven: Kepu to5332 oven the key to success: 1, to send the protein plate must be water-free and oil-free, and the protein can not be mixed with egg yolk, otherwise it will affect the protein to send; 2, the protein must be sent to the dry state (when sending the protein, add one or two drops of white vinegar or lemon juice, it can help the protein to send more easily and more stable); 3, mixed noodles Paste, you should use the bottom-up mixing method to mix the batter, do not vigorously stir, to avoid defoaming; 4, when mixing, do not add all the protein at one time, so it is not easy to mix evenly, but also easy to make protein defoaming; 5, baking Qifeng cake must use sticky mold, absolutely can not use non sticky mold or oil on the mold, because it is difficult to climb the cake, pour 6. Qi Feng's batter contains a lot of water, so it needs to be baked at low temperature for a long time; 7. The baked cake should be turned upside down immediately and completely cooled before demoulding, otherwise it will collapse easily.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor