Original Qi Feng

Original Qi Feng

Introduction:

"Eight inch Qifeng cake is mostly made of five eggs. This time, Qifeng uses three eggs. If it's of medium size, it can use four eggs. Because the amount of eggs is small and the expansion power of egg white is not enough, a small spoon of baking powder is added to help the expansion. If you don't like baking powder, you can add one more egg white. In fact, I seldom do Qifeng, so far I haven't done any flower cake. I always think it's a waste of time to be a Qi Feng. I can bake two plates of cupcakes when I bake a piece of Qifeng. Moreover, cupcakes are made in large quantities, and they don't eat so fast. After an eight inch Qifeng is cut, there will be no cupcakes for each person. My daughter's birthday is coming soon. Recently, I began to fight against Qi Feng and hang flowers to make a decent birthday cake for my daughter. "

Production steps:

Step 1: all raw materials are weighed and ready

Step 2: separate the yolk from the protein. A bowl of protein needs to be oil-free and water-free. Mix the yolks with the sugar

Step 3: beat with egg beater until the volume is enlarged, the state is thick and the color becomes light

Step 4: add corn oil three times

Step 5: beat each time with the beater until the mixture is even, then add the next time

Step 6: add the milk and stir gently

Step 7: mix the low gluten flour and baking powder and sift into the egg yolk

Step 8: mix evenly with a rubber scraper to make egg yolk batter. Put the egg yolk batter aside and set aside

Step 9: after washing and drying the beater, start to beat the egg white. When the protein is whipped to the fish eye bubble state, add 1 / 3 of the fine sugar. Continue to beat and add the remaining sugar twice.

Step 10: whisk the egg white to the state of dry foaming (after lifting the egg beater, pull the protein out of the upright sharp corner)

Step 11: add 1 / 3 protein to the yolk bowl

Step 12: stir evenly (from bottom to top, do not circle)

Step 13: pour the mixed batter into the remaining protein, and mix it again to form Qifeng cake batter

Step 14: pour the batter into the mold, about 4% of the mold. Shake a few big bubbles on the table

Step 15: put the cake mould into the oven preheated at 150 ℃ and bake for 45-50 minutes

Step 16: bake for 15 minutes

Step 17: bake for 25 minutes

Step 18: there is a little crack on the top when baking for 35 minutes

Step 19: bake the cake and let it out. Pour the cake out of the oven onto the baking net immediately until it is completely cooled

Step 20: demould the cake after cooling. It can be used to make decorative cake or cut into pieces for direct consumption

Materials required:

Low gluten flour: 100g

Egg white: 110g

Egg yolk: 60g

Sugar (egg white): 60g

Sugar (egg yolk): 25g

Milk: 65g

Vegetable oil: 50g

Baking powder: 1 teaspoon

Note: 1. I use eight inch Qifeng round mold. 2. Generally, three eggs (about 70g with shell) are enough. The amount of medium-sized eggs is less than 4, so the egg white and yolk can be separated and weighed. 3. There is a little crack on the top of Qifeng this time. It may be that the temperature of the fire is too high at the beginning, and the surface temperature of the cake rises too fast, which leads to the surface coloring and skinning too fast, but the interior has not yet fully expanded. When the interior continues to expand, it will break the surface of the crust and form cracking. 4. After baking, the cake can expand to 8 or 9 points of the mold, and the top may be slightly higher than the mold.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet