Qifeng cake

Qifeng cake

Introduction:

"It's said that Qifeng cake is very difficult to make. This is the first time for me to make it. There is no big mold, only these small ones. The finished cake is pretty good and soft. It should be roasted with up and down fire when baking again. As a result, I only use up fire to bake, so that the bottom of the cake is not colored and becomes pure white, but it tastes good. Ha ha, delicious."

Production steps:

Step 1: weigh all the ingredients

Step 2: egg protein isolate and yolk

Step 3: mix egg yolk with 1 / 3 sugar

Step 4: pour in the milk and mix well

Step 5: pour the corn oil in batches and mix well

Step 6: mix the low gluten powder with salt and sift into the egg yolk paste

Step 7: cut up and down, stir until there are no particles, do not circle, stirring will defoaming

Step 8: add 2 drops of white vinegar to the protein and beat it to dry foam with egg beater

Step 9: scrape a third of the cream into the egg yolk paste, cut and mix evenly from top to bottom

Step 10: pour the egg yolk paste back into the remaining protein cream and mix well

Step 11: scoop into the mold and shake out bubbles

Step 12: place in a preheated oven at 170 degrees for 15 to 20 minutes

Materials required:

Low gluten powder: 60g

Milk: 40g

Eggs: 2

Corn oil: 40g

Sugar: 45g

Salt: a little

White vinegar: 2 drops

Precautions: 1. The container for protein and egg yolk must be oil-free and water-free. 2. The egg yolk can't be mixed in the protein, otherwise the protein cream won't come out. 3. When mixing, it's necessary to cut up and down, and it can't be circled. Mixing will eliminate bubbles. 4. After the cake paste is put into the mold, it's necessary to shake a few times to make bubbles

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet