Six inch original Qi Feng

Six inch original Qi Feng

Introduction:

"This Qifeng cake is made for mousse cake. Qi Feng, who has always been only 8-inch, has a large family, so it can be eliminated quickly. Suddenly I want to make a 6-inch egg. I can't make up my mind to use two or three eggs. Well, I'm naturally indecisive. After struggling for a while, I decided to use two eggs, because each egg at home is about 60g. The amount of three eggs is a little too much. I'm afraid it will be full by then. And if you want to make Mousse Cake bottom, you have to cut off some, not so high. It turns out that I'm right to use two eggs. After baking, the cake is almost flat with the mold, just a little shorter. After cutting, a small layer was added to make a snack. Ha ha. This cake has a little crack on the surface. There are many small cracks. Anyway, the surface also needs to be peeled off. Let's ignore the small cracks. Next time, we'll try to get a "no crack" cake

Production steps:

Step 1: put milk, salad oil and 10 grams of sugar in a clean bowl

Step 2: stir with a hand-held egg beater until completely fused and milky white

Step 3: add 2 egg yolks and stir well

Step 4: sift in 50g low flour and mix well with a hand-held egg beater from irregular direction

Step 5: the batter is fine and smooth without small particles. Set aside

Step 6: add 2 drops of white vinegar to the protein solution, make a big bubble, and add 1 / 3 white sugar (i.e. 10g)

Step 7: beat at medium speed until the protein is doubled, then add 1 / 3 sugar

The eighth step: beat the protein to a slight texture. The foam is more delicate than before. Add the last 10 grams of sugar.

Step 9: turn low speed to hard foaming, protein peak is short and upright

Step 10: use a scraper to take 1 / 3 of the protein into the egg yolk paste, stir well

Step 11: pour the batter into the protein bowl and stir until the color is even

Step 12: pour the mixed egg paste into the 6-inch cake mold, knock it gently to remove the big bubbles. Preheat the oven at 120 ℃

Step 13: put the cake mold into the middle and lower layer of the preheated oven (my oven is 4 layers, I put it on the penultimate layer), bake it at 120 ℃ for 25 minutes, then bake it at 165 ℃ for 15 minutes. After coming out of the oven, gently drop the mold, buckle it upside down on the baking net, air it until it is completely cooled, and then demould it

Materials required:

Eggs: 2 (60g / piece)

Sugar: 30g (into protein)

Milk: 30g

Salad oil: 25g

Low gluten flour: 50g

White vinegar: 2 drops

Precautions: 1. The basin containing protein should be oil-free and dry, so as not to let the protein defoaming. 2. When mixing the egg yolk paste, turn it over or cut it. Do not circle it, otherwise it will lead to protein defoaming

Production difficulty: ordinary

Baking technology

Production time: one hour

Taste: Original