Flower Qifeng cake

Flower Qifeng cake

Introduction:

Production steps:

Step 1: weigh all the materials first.

Step 2: separate the yolk from the white.

Step 3: mix the separated egg yolk with 25g of sugar, and beat it with a beater until it is bulky, thick and light.

Step 4: add the corn oil in three times. For each time, beat it with an egg beater until it is well mixed, and then add the next time.

Step 5: add milk and stir gently.

Step 6: mix the low gluten flour and baking powder.

Step 7: sift into the yolk.

Step 8: the sifted flour is very fine.

Step 9: mix well with a rubber scraper to make egg yolk batter. Put the egg yolk batter aside and set aside.

Step 10: wash and dry the egg beater, and then start to beat the protein. When the protein is whipped to the fish eye bubble state, add a third of the fine sugar. Continue to beat and add the remaining sugar twice.

Step 11: whisk the protein to the state of dry foaming, that is, after lifting the egg beater, the protein can be pulled out of the upright sharp corner.

Step 12: add 1 / 3 protein to the egg yolk paste.

Step 13: mix evenly from the bottom up with a rubber scraper.

Step 14: pour the batter into the remaining protein.

Step 15: continue to stir evenly.

Step 16: in this way, the cake batter is ready.

Step 17: pour the batter into the flower mold, about half full. Shake the mold on the table a few times to make big bubbles. After that, put it into the preheated oven, heat 150 degrees up and down, count the last two layers, and bake for 45-50 minutes,

Step 18: after the cake is baked, immediately put it on the baking net until it is completely cooled.

Step 19: carefully demould along the mold edge with demoulding knife.

Step 20: finished product drawing.

Materials required:

Low gluten flour: 100g

Egg white: 110g

Egg yolk: 60g

Sugar (add egg white): 60g

Sugar (add egg yolk): 25g

Milk: 65g

Vegetable oil: 50g

Baking powder: 5 ml

Note: 1, if there is no flower mold, you can use round mold, heart mold or other mold, are the same operation method, no more than different shapes; 2, the protein must be sent to dry foaming state; 3, when sending egg white, sugar must be added in three times; 4, the cake out of the oven to immediately buckle; 5, into the mold of the batter can not be too full, generally one The amount of 8-inch mold batter is about 500g; 6. Pay attention to the technique when mixing the egg white and yolk batter; the action should be fast and the range should be large, and the batter should be mixed from the bottom to the top in a short time; 7. The oven temperature setting and baking time vary with the oven, so the baking process must be observed frequently.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet