6 inch original Qifeng cake

6 inch original Qifeng cake

Introduction:

"It's been more than a year since I started with the oven. Lazy people like me have been enlarging the oven for ten days and a half months. I have no say in what kind of bread. Only Qi Feng feels better and better. From the beginning, I've overcome all kinds of problems one by one. Now I have a lot of experience with Qi Feng. Recently, I've solved another big problem, namely demoulding. Before that, my cake was always taken off as if I had been bitten by something. As a whole, I didn't want to pull it out to meet people. Fortunately, with the group of friends to learn this move, my cake can also be gorgeous overall debut

Production steps:

Step 1: separate the egg white and yolk of three eggs, and prepare other materials.

Step 2: mix the milk and salad oil with 10 grams of sugar until they are fully dissolved. Pour in the flour and mix well. Then add in the egg yolk and mix well. Sift and refrigerate.

Step 3: add salt and vinegar to the egg white and 1 / 2 of sugar (40 grams of sugar in the protein) until it is thick

Step 4: then add the remaining half of the sugar, until the dry foam.

Step 5: mix half of the protein into the egg yolk paste, cut up and down and mix evenly.

Step 6: pour the mixed egg back into the bowl, cut and mix well.

Step 7: shake the egg into the oven and preheat it.

Step 8: put it in the penultimate layer of the oven and bake at 140 ℃ for 50 minutes

Step 9: turn on the heat to 150 ℃ and bake for 10 minutes

Step 10: take it out immediately after baking.

Step 11: demould the mold when it is cool.

Materials required:

Eggs: 3

Low gluten flour: 50g

Milk: 40g

Salad oil: 40g

Sugar: 50g

White vinegar: right amount

Salt: right amount

Note: egg white: many friends like to ask how long the egg white takes. In fact, time is not the key, because the length of time is related to the power of the egg beater. Some people can play well in 3-5 minutes, while others need 8-10 minutes. The correct test method is to look at the state of the protein. When the egg beater is lifted up, the angle of the protein is curved and sharp, which is wet foaming. This state can be used to make a cake roll. When the egg beater is lifted up and the angle is short and upright, this kind of protein is suitable for making Qifeng. If there is cotton wadding or caking, it is overplayed. At this time, the protein is useless and can be directly poured into the garbage can. When mixing, cut up and down, do not circle. Don't slow down because you are worried about defoaming, and don't pour all the protein into the egg yolk to stir. It's hard to mix well and easy to defoaming. When the mixed egg liquid is poured into the mold, it will overlap downward in uniform flakes to avoid big bubbles. When freehand demoulding, slowly press the cake to the middle along the four sides of the cake until the cake breaks away from the mold, and then hold the bottom of the mold with your hand. With a slight push, the whole cake can easily break away from the mold, and the bottom also adopts the same method. When demoulding, the cake will be slightly deformed by pressure. Don't worry. Shake it gently and pat it around for a few times.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet