Low sugar version 6 inch Qifeng

Low sugar version 6 inch Qifeng

Introduction:

"I don't know if I'm lucky. I succeeded when I was Qi Feng for the third time. In fact, Qi Feng is not as terrible as what he said on the Internet. He can make people "mad". As long as he pays attention to some details, he is easy to succeed. Bear coughs recently, so he can't eat sweets. But the desire to eat let people see, really is poor ah, every time I picked up the food was forced to put down, and then hold me cry for a long time. So he reduced the amount of sugar and made this kind of Qi Feng to relieve his hunger. Mothers with children at home, you can try, not so sweet, or more suitable for children to eat. If you like sweeter, you can increase the amount of sugar appropriately. I've tried 15g sugar for yolk and 35g sugar for protein

Production steps:

Step 1: raw materials as shown in the figure.

Step 2: separate the egg yolk and protein and put them into two clean basins without water and oil.

Step 3: add 10g sugar into the yolk, beat well, then add 25g corn oil while stirring, and then add 25g milk while stirring.

Step 4: sift in 50g low flour, and stir evenly with egg beater until smooth and fine without particles.

Step 5: drop a few drops of lemon juice into the egg white solution, then beat it with an electric egg beater until it is in a coarse bubble state, and add 1 / 3 sugar.

The sixth step: fight to the fine foam, then add 1/3 sugar.

Step 7: continue to beat until the texture is formed, add the remaining sugar, and continue to beat until dry foaming; (dry foaming: the beating head is pulled from the protein cream, with a straight tip, and the protein does not slide when the egg basin is upside down).

Step 8: cut the egg yolk evenly in the bowl, so as not to pick the egg yolk.

Step 9: then pour the egg yolk paste into the remaining protein cream, cut and mix until smooth and fine.

Step 10: pour the batter into the 6-inch mold, knock it on the table and shake it out.

Step 11: into the preheated oven, middle and lower layer, up and down the fire, 130 degrees, bake 35 minutes, turn to 150 degrees, continue to bake for 20 minutes.

Step 12: after baking, turn back immediately, cool thoroughly, demould and eat.

Materials required:

Low gluten flour: 50g

Milk: 25g

Corn oil: 25g

Eggs: 3

White granulated sugar for egg yolk: 10g

White granulated protein: 25g

Lemon juice: a few drops

Note: 1. Choose fresh eggs, I generally use about 60 grams of eggs, it is best to refrigerate one day before using. 2. When dividing eggs, the yolk and protein basin must be free of water and oil, and the yolk should not be mixed with the protein. 3. The protein must be sent to a dry state, that is, the egg beater should be pulled up from the protein cream, with a straight tip, and the protein will not slide when the egg bowl is upside down. 4. When mixing egg yolk paste and protein cream, pay attention to the cutting and mixing method, and do not draw circles to avoid defoaming. 5. Don't open the oven door during baking. The cake can be baked at low temperature and high temperature. 6. After baking, it must be reversed immediately, and it must be thoroughly cooled before demoulding, otherwise it is easy to collapse. You can flip the mold to the round grill for the microwave oven or the rectangular grill for the oven, but put two bowls under the grill to keep the ventilation under the mold. 7. a few drops of lemon juice in the protein paste are used to acidified the whites and to stabilize the foam. There's no lemon juice to replace with a few drops of white vinegar.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet