8 inch original Qifeng cake

8 inch original Qifeng cake

Introduction:

Production steps:

Step 1: weigh all the ingredients;

Step 2: separate the egg white and yolk of 5 eggs, and keep them clean; the container should be free of oil and water;

Step 3: beat the egg white with a hand beater until there are fish eye blisters. Add 1 / 3 sugar and continue to beat;

Step 4: when the egg cake thickens, add 1 / 3 sugar for the second time and continue to beat;

Step 5: when the egg white is textured, put in the last 1 / 3 sugar, and then beat to the dry foaming state;

Step 6: a small upright sharp corner is in the state of dry foaming. When we turn the basin upside down, the egg white in it will not drip. Put it in the refrigerator for a while;

Step 7: add 30 grams of sugar to the egg yolk, stir, do not send;

Step 8: the appearance after mixing;

Step 9: add salad oil in turn and stir;

Step 10: add milk and stir;

Step 11: the appearance after mixing;

Step 12: sift flour into egg yolk;

Step 13: stir the batter from bottom to top with a scraper, do not circle;

Step 14: put 1 / 3 of the egg white into the yolk paste, mix well, and do not circle;

Step 15: the appearance after mixing;

Step 16: put the remaining 2 / 3 of the egg white into the yolk paste and stir evenly;

Step 17: pour the batter into the 8-inch cake mold and shake it on the ground for 2 times;

Step 18: put into the preheated oven, bake at 170 ℃ for about 35 minutes, prick it with toothpick. If the toothpick is clean, it means it is ripe;

Step 19: it looks a little cracked in the middle, but it tastes delicious;

Step 20: turn it back on the baking net immediately after taking it out, make sure there is a gap under the baking net, and demould it after air cooling (if it is done in the evening, demould it in the morning after a night).

Materials required:

Low gluten flour: 85g

Eggs: 5

Salad oil: 40g

Sugar: 30g (in egg yolk)

Milk: 40g

Note: the cake I made today is my first time. I always feel that I don't have much intelligence in baking. I only use the manual egg beater to observe the change of egg white at any time. It's hard for my arm. So this cake is basically successful for me, but some of it is slightly cracked. It seems that the amount of eggs used is larger. Although it's five, it's not easy Yes, it's a big one. The water content is big, which leads to some cracks. Next time I'll try to bake at 150 degrees at first. See if it's going to get better. The temperature and time are still according to their own oven to bake, observe at any time. What I want to say is that this cake is delicious.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor