Qifeng pumpkin cake

Qifeng pumpkin cake

Introduction:

"I want to go out tomorrow and make Qifeng pumpkin cake. It's beautiful on the road."

Production steps:

Step 1: prepare the oil-free and waterless basin, prepare the raw materials, and weigh the flour, sugar and salad oil

Step 2: sift the flour and mix the salt

Step 3: sift the pumpkin powder

Step 4: put four eggs into two containers

Step 5: beat egg yolk with 10g sugar until sugar dissolves, add oil and milk in several times, and stir while adding

Step 6: form yolk

Step 7: beat the egg white and add the remaining 30 grams of powdered sugar in three times

Step 8: beat the egg by hand until the protein is dry and foamy, and lift the egg to form a strong triangle to form a protein paste

Step 9: take part of the protein paste into the egg yolk liquid, and gradually use the cutting and mixing method to cut and mix

Step 10: put the mixed part of the whole egg paste into the remaining protein solution, and continue to cut and mix to form the whole egg paste

Step 11: mix the sifted flour and pumpkin powder into the whole egg paste

Step 12: cut and mix the batter evenly

Step 13: pour it into Qifeng cake mould. The filling amount of cake paste should be 70-80% of the mould

Step 14: put it into the middle and lower layer of the preheated oven, heat 180 degrees, heat 175 degrees, timing 35 minutes, insert toothpick into the cake in 30 minutes, if there is no wet powder, depending on the quality of the cake, decide whether to continue the next 5 minutes of baking.

Step 15: take it out and let it cool to demould easily

Step 16: cut the cake with serrated knife, the texture is fine, the taste is soft, the taste is melting, and the sweetness is moderate

Materials required:

Low gluten flour: 70g

Pumpkin powder: 10g

Eggs: 4

Powdered sugar: 40g

Milk: 50g

Salad oil: 20g

Salt: 2G

Baking powder: 2.5G

Note: the fluffy cake is mainly the result of physical fluffy effect, it is through stirring, fully make the air exist in the blank, after heating the air expansion, make ingredients volume loose expansion. This cake uses egg white and yolk separately mixing method, so when separately mixing egg white, stirring tools and containers should not be stained with oil, so as to prevent damaging the stickiness of egg white. To strictly control the mixing temperature, the general temperature of egg white is 22 degrees, which is the best emulsification temperature. Mixing time should not be too long, otherwise it will defoaming, affecting the quality of the cake. The filling amount of egg paste is 70-80% full. If the filling amount is too full, the egg paste will easily overflow the mold after heating, which will affect the appearance of the finished product and waste the cake paste. If the filling amount of cake paste is too little, the moisture in the blank will volatilize too much, which will also affect the softness of the cake.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet