Qifeng cake (simple material, super bulky)

Qifeng cake (simple material, super bulky)

Introduction:

"This recipe has been tested by me and my friends for N times, and we have made more than 100 cakes together. It is quite good both in appearance and taste, and has been unanimously recognized by many friends around us. As a matter of fact, the raw materials for making Qifeng at home are extremely simple. As long as they are low in flour, eggs, soybean oil and milk, they can make a pure Qifeng for export. Let me take the 8-inch mold as an example to share my production process with you, hoping to be helpful to the beginners of baking. 　　”

Production steps:

Step 1: raw materials: egg, low flour, milk, soybean oil, sugar

Step 2: separate the egg white and yolk. The egg white must be put in the basin without oil and water, otherwise it is not easy to send

Step 3: beat egg yolk with milk and soybean oil until emulsified

Step 4: sift the low flour once, and then sift in the batter (the finished product will be more bulky after twice sifting)

Step 5: mix well with scraper

Step 6: beat the egg white at high speed with the beater to form wet foam, add sugar three times to beat until hard foam (as shown in the figure)

Step 7: take one third of the protein to the yolk paste, and mix it evenly (this can reduce the concentration difference between the protein and the yolk paste)

Step 8: mix well, then pour back to the egg basin and mix with the remaining two-thirds of the protein

Step 9: if you still can't stir well, pour back the yolk basin and stir well (this step is omitted)

Step 10: pour in the 8-inch round mold and flatten the surface with a scraper

Step 11: put the round mold on the table or the ground and shake it twice to shake out the bubbles inside

Step 12: lower oven 160 degrees, 40-45 minutes, coloring

Step 13: after the cake comes out of the oven, immediately put two earthquakes to shake out the hot gas inside, and then quickly turn it upside down and set it for at least three hours, longer and better

Step 14: demould and take out

Step 15: take one and enjoy it. Can you feel the puffiness

Materials required:

Egg yolks: 4

Milk: 50g

Soybean oil: 40g

Low powder: 80g

Protein: 4

Sugar: 50g

Note: first, the above is the amount of 8-inch round mold. If it is 6-inch, cut the material by half. If it is 10 inch, double the amount. 2、 The three key points of making: 1. The protein should be put in an oil-free and water-free basin until it is hard to foam. First, quickly beat it until it is wet, then add white sugar three times, beat it until it is neutral, and then turn to low speed, so that the finished product tastes more delicate. 2. Stir in the same way, otherwise the protein will be defoaming. 3. Shake twice after being out of the oven, and quickly turn back for more than three hours. It is better to place it overnight if possible, so that the finished product will swell and will not shrink. 3、 The oven should be preheated for about 10 minutes. 4. It's normal to have a little crack on the surface of the cake. If you must pursue the perfect appearance, you should lower the baking temperature and lengthen the baking time, but the taste of the cake will be affected.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet