Let's make it look like shufulei~

Let's make it look like shufulei~

Introduction:

"Qifeng cake is a transliteration of English chiffon cake. It is a sponge cake with very light texture. Qifeng cake is one of the most popular cakes with bulky tissue, high moisture content, light taste and tender taste. It should be noted that the texture of Qifeng cake is very soft. If the same weight of whole egg stirred sponge cake batter and Qifeng cake batter are baked at the same time, the volume of Qifeng cake may be twice that of the former. Although Qifeng cake is very soft, it is elastic and has no soft and rotten feeling. It tastes delicious with all kinds of sauces

Production steps:

Step 1: material drawing

Step 2: ① separate the egg protein and yolk.

Step 3: 2. Pour salad oil, milk and egg yolk into the basin and stir well.

Step 4: add sugar a and stir until there is no sugar particles.

Step 5: 4. Mix the low gluten flour and baking powder, and pour them into the liquid for several times, stirring evenly.

Step 6: ⑤ protein whipping: add sugar B in the protein by several times with egg beater, and beat until neutral flower bubble. Due to the difference in density between the two sides, part of the protein is put into the egg paste and stirred evenly

Step 7: 6. Pour the mixture of egg paste and protein into the remaining protein and stir well.

Step 8: 7. Put the final paste into a paper cup and fill it with six minutes. Tap on the baking tray. (attention! Next, I'm going to fill it with eight points. Please don't fill it so full!)

Step 9: put the baking tray into the oven, heat 180 degrees, heat 160 degrees, bake for 15 minutes.

Step 10: don't look at me like shufulei. In fact, I am Qifeng cake!! ha-ha!

Materials required:

Low gluten flour: 90g

Baking powder: 5g

Four eggs

Sugar: 20g

Salad oil: 50g

Milk: 60g

Sugar B: 60g

Note: 1. In the separation of protein and egg yolk must be careful, do not mix with each other, if you are a novice, just like me to use the egg separator! 2. For the protein part, sugar must be added in several times, otherwise you will lose your hair. When the protein reaches the wet flower bubble, it is close to the dry flower bubble, so that it still has some fluidity. Never hit it completely dry. 3. When filling the cup, it must be full of 5-6 points. I don't want to make a second baking, so when filling it to 8 points, it will look like shufulei! 4. If you don't go up and down, you can bake at 170-180 degrees. The above is my personal view of the need for the main place, if there is anything wrong, welcome to guide Oh!!! Hee hee!

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor