Perfect Qi Feng

Perfect Qi Feng

Introduction:

"Since I changed Changdi's oven, Qi Feng has been particularly easy for me. Maybe it's because of too many failures before. The formula and operation method are easy to come at once. It's no problem to make a small adjustment occasionally. Tata powder is absolutely not used. Hehe, confidence comes from a good oven. Today, Qi Feng used yoghurt, because there are still some yoghurt. Living at home, that's it. It's better to be casual. Many novice bakers, like me, are almost mad by Qi Fengqi. I suggest you change the oven. Maybe it's not your fault, it's your tools. The common problems of making Qi Feng are waist retraction, collapse, uneven coloring, or sandwich, which have a lot to do with the oven. Today, I used cktf-32gs to make Qi Feng. It's very easy to finish. It's great

Production steps:

Step 1: material drawing.

Step 2: separate egg protein and yolk and put them in two pots.

Step 3: pour the yogurt and oil into the egg yolk and add 25 grams of sugar

Step 4: beat the eggs until the water and oil are dissolved and sift in the flour.

Step 5: mix the yolk paste evenly with egg pump and let it stand.

Step 6: add lemon juice to the protein paste to stabilize the protein and remove the fishy smell. Pour in the remaining 50 grams of sugar.

Step 7: beat the egg white to seven or eight with the electric egg beater,

Step 8: turn off the beater and lift the beater. The protein can be triangular. Don't beat the protein too much.

Step 9: after the protein is beaten, take a small amount of protein and put it in the egg yolk paste. Mix it evenly by turning over. Preheat the oven 180 degrees as you start mixing the batters.

Step 10: pour the egg yolk paste into the protein paste, and mix evenly by turning over.

Step 11: the color is even and delicate.

Step 12: pour it into Qifeng mould and knock it out gently. Into the preheated oven, at this time you can adjust the upper tube to 170 degrees, timing 40 minutes. It's normal for the cake to grow slowly in the oven and occasionally crack a little. The baked Qifeng cake needs to be turned back to cool, demoulded and cut. This time I'm very bold, no inversion, actually wrong, no collapse, no waist. Demoulding can be done with the help of spatula or special demoulding knife, which is not necessary.

Materials required:

Eggs: 5

Sugar: 75g

Milk: 50g

Oil: 50g

Low powder: 90g

Lemon juice: right amount

Note: to tell you the truth, I'm doing Qi Feng now. I'm not so strict when separating egg yolks. It doesn't matter if I drop in some egg yolks occasionally. In addition, sugar is added at one time. It's not like at the beginning. It's added in three times, and there's no inversion this time. Everything's very good. Of course, there is one thing to grasp, the degree of protein to grasp, not too wet, not too dry, so as to ensure the taste of Qi Feng. When I use my old oven to make Qifeng, the surface is often dry and there is a thick skin. This is the problem of the temperature in the oven. It is not easy to grow when it is too low. If it is too high, the skin is relatively thick. The oven with single door is not sealed tightly and the thermal efficiency can not be used well. Of course, with the use of cktf-32gs, these problems do not exist.

Production difficulty: ordinary

Baking technology

Production time: one hour

Taste: milk flavor