A more portable Chifeng cake paper Chifeng cake

A more portable Chifeng cake paper Chifeng cake

Introduction:

"I don't know if you're right. Anyway, the first cake I learned to make is Qifeng cake. The reason is that it's said that Qifeng is the most basic. How can I learn if I don't learn anything else? After I successfully learned how to make Qifeng cake, I really have some experience. It seems that it's much easier to make other cakes after I understand some principles. This paper Chifeng cake is just a change of shape. The taste and method remain unchanged, making it more convenient to carry and more hygienic to eat. It's very suitable for carrying out, and there's no need to worry about having nowhere to wash hands. I have a good stock of home snacks. I'm hungry when I get home from work. "

Production steps:

Step 1: separate the egg yolk and egg white in two clean containers without oil and water.

Step 2: add sugar and oil into the yolk container.

Step 3: mix well.

Step 4: add milk and stir well.

Step 5: sift in the flour again.

Step 6: sift in the flour again.

Step 7: stir well, then you can put the egg paste aside.

Step 8: add sugar to the egg white container three times.

Step 9: quickly beat until there is a small triangle of egg white on the egg beater, so as to beat well.

Step 10: add the egg white into the batter three times.

Step 11: stir up and down.

Step 12: until the egg white and batter are well blended.

Step 13: pour it into the flower mounting mouth.

Step 14: squeeze into a baking tray with paper tray.

Step 15: put it in the middle layer of the oven for 20 minutes, and the upper and lower temperatures of the middle layer are 120 degrees respectively.

Materials required:

Eggs: 5

Oil: 40g

Milk: 40g

Protein sugar: 40g

Yolk sugar: 20g

Low gluten flour: 85g

Note: 1. The sugar added in the protein and yolk is 20g and 10g less than that in the original recipe. It tastes just sweet. If you like to eat sweeter, you can add more. 2. Sugar is added to the protein three times just to make it easier to beat, or it can be added at one time. 3. The purpose of sifting flour into the egg paste three times is to make it easier to mix the flour and the egg paste evenly. It is not easy to mix the flour and the egg paste evenly when sifting in at one time. 4. The whipped egg beater is inserted into the egg white. There will be a small triangle on the egg beater. If not, it means that you are not whipped well. If not, the baked cake will be hard. 5. In fact, it's not difficult to pass the egg white. It only takes about 5-6 minutes here. It's also possible that different beaters have different passing time. 6. When mixing the protein and egg paste, turn it up and down, and pay attention to defoaming. In fact, if you have a good protein beating method, it is not easy to defoaming, otherwise. 7. It's just right for me to bake at 120 ℃ for an hour. Maybe the temperature of the oven is different, but it's not wrong to bake slowly at low temperature. 8. In the squeeze over the kind to draw a circle squeeze, so as to spread the whole tray. 9. You don't have to use a watch. Disposable bags are OK.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet