Delicious food in memory

Delicious food in memory

Introduction:

"Speaking of this cake, the memory should be traced back to more than 10 years ago: there was a cake shop in our vegetable market, and the business was very good. She often went to her home to buy cakes. At that time, her family often sold a kind of long cakes, which cost 4 yuan each. Later, the most expensive rose to 10 yuan. I usually buy one every three to five to go home to relieve my hunger. It tastes the same as the birthday cake. It's soft and sweet. It's very delicious. Now I know it's Qifeng cake. Later, although the price increased, the size became smaller and smaller, so the store closed down, and I never bought this cake again. The molds of Qifeng cakes bought after baking are round. Although the taste is similar, I can't find the taste in my mind. When I went to the bakery, I saw this aluminum mold and bought two. It's useless to go home. After eating n times of bread, I suddenly thought of eating Qifeng. I found the mold that had been dusty for a long time and made this kind of Qifeng. I used this mold for the first time, but the quantity, time and temperature were not counted. Fortunately, it was finally baked, and the taste was very good. Baking is purely accidental - in April this year, my sister-in-law gave me an oven and started my baking career. From the beginning, I didn't even know what Qi Feng was to now I can make soft and delicious Qi Feng cake. The fun is self-evident. As for the dream of baking, in fact, there is no big dream. My goal is to hope that my family can eat healthy and environmentally friendly homemade delicacies. Of course, baking contains a lot of things, there are still many things to learn. When others go shopping in their spare time, I play baking at home

Production steps:

Step 1: separate the egg white and yolk, and put the egg white into a clean stainless steel basin without oil and water

Step 2: add 50g white sugar into the egg white in three times, and use the electric beater to beat the egg white to the dry foaming state, that is to say, a short tip can be produced

Step 3: add salt, sugar, salad oil and milk to the yolk bowl

Step 4: use the electric egg beater to beat the eggs evenly

Step 5: add the sifted low powder

Step 6: stir it evenly without dry powder

Step 7: take out one third of the egg white and put it into the yolk

Step 8: mix evenly

Step 9: pour back into the egg white

Step 10: stir up and down to form a fine egg paste

Step 11: pour into the mold

Step 12: take a few light meals to let out the bubbles in the batter, then sprinkle a little white sesame on the surface, put it into the oven and bake it at 130 ℃ for 70 minutes (my oven has only two layers, for reference only)

Materials required:

Eggs: 5

Low powder: 80g

Sugar: 80g

Salt: 1g

Milk: 40g

Salad oil: 40g

Note: 1, two molds with an 8-inch Qifeng just the right amount, pour in just 8 minutes full. 2. Use low-temperature baking, because my oven has only two layers, the upper and lower space is short, so the temperature should be lowered and the time should be extended. You can't use the ready-made recipe, because it will not be cooked at the bottom and be burnt at the top. 3, send egg white must be in place, generally to dry foam on the line, played into bean curd residue.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor