The most basic cake -- Qifeng cake

The most basic cake -- Qifeng cake

Introduction:

"When I first started making this Qifeng cake, I failed many times, but I couldn't make it. Most of the finished products are cake like. Later, I found out that the key to the success of this cake is protein. If I do this well, I can basically succeed."

Production steps:

Step 1: prepare the raw materials.

Step 2: separate the egg white and yolk.

Step 3: add the egg yolk into the milk, beat the salad oil evenly, sift the low powder into the egg yolk liquid.

Step 4: add the yolk to the milk and beat the salad oil evenly.

Step 5: add the egg yolk into the milk and the salad oil to mix evenly. Sift the low powder into the egg yolk liquid.

Step 6: sift the low powder into the egg yolk liquid.

Step 7: mix the low flour and egg mixture.

Step 8: add sugar to the egg white in three times, and beat the egg white until it can be pulled out on the beater.

Step 9: mix the protein in the batter.

Step 10: add the next protein, which can be added in three to four times.

Step 11: pour the batter into the mold.

Step 12: preheat the oven at 160 ℃ for 60 minutes.

Step 13: cool and cut into pieces.

Materials required:

Eggs: 5

Low powder: 100g

Sugar: 40g

Milk: 60g

Note: the most intuitive way to judge the beating of protein is to pull out a sharp piece of egg beater. Too much or not enough will affect the finished product. No matter adding flour or protein, you should pay attention not to use the method of circle, use the method of stir frying, and do not move too much. These are the reasons that affect the rise of finished products. Pay attention to observe the color change during baking. If it is too deep, it needs to be covered with tin foil. Turn the cake upside down and let it cool before demoulding.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: milk flavor