Basic Qifeng cake

Basic Qifeng cake

Introduction:

"This cake is everyone's favorite. It's delicate. What you make is not as sweet as what you buy outside. You can eat at ease. It's the best cake to bake for so long. Today, I'd like to share with you that the baking time and temperature are the most suitable after repeated tossing. You can refer to it."

Production steps:

Step 1: separate the egg yolk to ensure that the basin containing egg white is free of water and oil

Step 2: beat the egg white until there are small bubbles with the egg beater, and then add 4 parts of a fine granulated sugar

Step 3: continue to beat. When the protein begins to thicken, add four parts of a fine granulated sugar

Step 4: continue to beat again, when the surface of the protein appears lines, add four parts of a fine granulated sugar

Step 5: whisk the egg white until the egg beater can pull out the curved sharp corner

Step 6: mix the egg yolk with sugar, milk and vegetable oil

Step 7: sift the flour, add it into the yolk paste several times, stir well

Step 8: mix well

Step 9: add 1 / 3 protein and stir well

Step 10: pour the egg yolk paste back into the albumen bowl and mix well

Step 11: pour in the mold, put the mold on the table, knock it lightly, shake out the big bubbles, put it in the preheated oven at 170 ℃ for 35 minutes

Step 12: it's about to be baked. Flowering doesn't affect the taste. If you don't like flowering, lower the temperature

Step 13: fall off the table

Step 14: take a bottle and button it to cool, so it's not easy to retract

Step 15: my husband suddenly said he wanted to add raisins. He sprinkled some of them directly. That's it

Materials required:

Low gluten flour: 85g

Eggs: 5

Fine granulated sugar: 60g

Milk: 60g

Vegetable oil: 40g

Note: 1 novice is not sure whether their oven temperature is accurate, you can buy oven thermometer. 2 turn the egg yolk and protein from the bottom to the top, like a stir fry, never circle stirring, so as to avoid protein defoaming. 3 when making protein, you need to add fine sand several times, but it doesn't need to be accurate to a few grams. Usually I just measure it by eye, almost

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: sweet