Simple makes 8-inch Qifeng cake

Simple makes 8-inch Qifeng cake

Introduction:

"To put it simply, most of the ingredients of this cake are in place at one time (of course, you have the time and patience to add them slowly, and the effect is better). The white vinegar, salt and corn starch are added in the protein paste to increase the stability; the baking powder is added in the egg yolk paste to ensure the formation of the cake and improve the success rate of the cake."

Production steps:

Step 1: protein. There is no oil or water in the basin. Don't mix with egg yolk.

Step 2: egg yolk.

Step 3: egg yolk with 30g sugar, 60g milk, 60g oil, baking powder 1 / 4 spoon, baking powder and low gluten powder mix well, stir slightly, set aside.

Step 4: add 60 grams of sugar, 10 grams of corn starch, 1 / 4 teaspoon of salt and 1 / 4 teaspoon of white vinegar into the protein at one time.

Step 5: whisk the egg white to dry foaming (lift the egg beater to form a small hard triangle.

Step 6: directly put the egg beater into the yolk basin, and mix evenly at the lowest speed to form the yolk paste.

Step 7: add 1 / 3 protein paste into the egg yolk paste and mix well.

Step 8: rewind the remaining protein paste.

Step 9: turn and mix well to make cake paste.

Step 10: pour in the cake mold. Lift the mold pier a few times, and the big bubble will appear. Put it on the baking tray.

Step 11: put the baking tray on the bottom layer of the oven (Changdi ckf-25b), do not preheat, directly heat up and down at 140 ℃, about 60 minutes later, there is no paste.

Step 12: turn the heat to 180 ℃ for 3 minutes.

Step 13: after taking it out, immediately drop the pier freely, and then turn the barbecue net upside down to cool.

Step 14: Front

Step 15: draw a circle of demoulding along the mold edge with a knife. The following is also a small knife, carefully draw a circle to demould.

Materials required:

Eggs: 4, each more than 60 grams

Low powder: 100g

White granulated sugar: 90g, egg yolk: 30g

Milk: 60g

Soybean oil: 60g

Corn starch: 10g

White vinegar: 1 / 4 tsp

Salt: 1 / 4 teaspoon

Baking powder: 1 / 4 teaspoon

Note: 1, eggs had better be separated one by one with a small bowl, so as not to lead to a complete failure. Fresh eggs are easy to separate. 2. The yolk paste can also be beaten manually to prevent the flour from flying. It's better to mix the baking powder with low flour and sift in. 3. Protein must be sent, don't be afraid to beat, until the egg beater up and down are straight triangle. 4. Take out the cake mold and put it in the oven. Finally, the heat 180 ℃ for 3 minutes is for skin firmness, color or can be canceled. 5. The protein should be sent to the oven quickly, and the time should be reduced as far as possible. Do not stir too much to prevent defoaming.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet