Cake Basics - Qifeng cake

Cake Basics - Qifeng cake

Introduction:

"Qifeng cake - the most basic cake, but also the most widely used one! This cake is successful. Basically, it won't be difficult to make other types of cakes. On the prepared cake, you can mount cream, which is birthday cake. This method can also make Cupcake! It's definitely a cake that everyone loves to eat. Try it

Production steps:

Step 1: prepare the material (the amount of an 8-inch round die). (20g white sugar in egg yolk, 55g white sugar in protein)

Step 2: separation of yolk and egg white. (it's easy to put protein. It must be free of water and oil.)

Step 3: beat the egg yolk evenly (no need to send), add white sugar, vegetable oil and pure milk to the egg yolk liquid in turn (mix well in each step before proceeding to the next step). This step can be circled.

Step 4: sift low gluten powder into egg yolk liquid, turn it up and down evenly (fine and smooth without particles), and keep it for use.

Step 5: add raisins to the egg yolk paste (the original cake can not be put, please ignore this step).

Step 6: whisk the protein (the container must be free of water and oil): whisk the egg beater at a constant speed, add white sugar three times during this time, and beat it to dry foam (the protein on the head of the beater is triangular, and the basin is upside down, so the protein inside will not flow).

Step 7: Take 1 / 3 of the protein paste and pour it into the egg yolk paste. Stir it up and down. (this step is to better mix the egg yolk paste with the protein paste)

Step 8: put the egg yolk paste mixed in the previous step into the remaining protein paste, turn it up and down evenly to form a cake paste (smooth and fine without particles).

Step 9: sprinkle some raisins on the cake paste (this step can be ignored for the original flavor).

Step 10: put into the preheated oven (you can start to preheat when you are ready to stir the protein), heat up and down the oven, 160 degrees, bake for about 40 minutes.

Step 11: bake the cake, take out the invert, cool slightly and demould.

Step 12: cut into pieces and eat! The cake is delicate, soft and delicious~

Materials required:

Eggs: 4

Low gluten flour: 95g

White granulated sugar: 75g

Pure milk: 60g

Vegetable oil: 60g

Baking powder: 2G

White vinegar: a few drops

Precautions: 1. The container for protein must be free of water and oil, otherwise, the quality of protein will be affected. 2. Cake paste to mix up and down, do not circle, in order to avoid defoaming. 3. Different oven, the actual temperature will be some differences, need to adjust the time according to the temper of their own oven yo! If you find that the surface of the cake is burnt and black after baking, you can put it in the lower layer and continue to bake for a while.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet