Qifeng cake - high water, healthy recipe

Qifeng cake - high water, healthy recipe

Introduction:

Production steps:

Step 1: milk and oil, beat at low speed for 1 minute, mix well

Step 2: sift in the low powder, cut and mix a few times, no dry powder can be seen

Step 3: add egg yolk, stir well, no particles. Place for use

Step 4: protein + sugar + starch + salt, turn small 5 to 7 speed for 3 minutes (be careful, small 5 speed is very fast, don't overdo it), then turn to gear 3, about half a minute to 1 minute. Beat to dry foam.

Step 5: add the egg yolk paste in three times and stir well (the oven can be preheated before stirring)

Step 6: mix the batter

Step 7: place the air at the bottom of the mold. After entering the mold, shake vigorously to make the surface smooth. If the oven has four layers, put the third layer.

Step 8: 150 degrees 55 minutes later, turn 170 degrees 10 minutes to finish coloring (before taking out, it's good that there is no rustling sound on the surface)

Step 9: take it out and put it on the baking net to cool. This is the front after demoulding

Step 10: bottom

Materials required:

Milk: 90g

Salad oil: 60g

Low gluten powder: 100g

Yolks: 5

Egg white: 5

Starch: 10g

Sugar: 60-90g

Salt: a little bit

Note: the cake is very elastic. You can bounce it even if you press it flat^_ ^。 The sugar content of 60g is lower than that of 90g

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: milk flavor