Xiao Qi Feng

Xiao Qi Feng

Introduction:

"In the cake, Qi Feng is what we constantly try and challenge. Every time we do it carefully, we look forward to the surprise of the finished product, but it is often unsatisfactory. Let's have a different one today. The small cup of Qi Feng is quite satisfactory ~"

Production steps:

Step 1: add oil, warm milk and 15g sugar into the basin, and stir until the oil and water are fully dissolved

Step 2: add oil, warm milk and 15g sugar into the basin, and stir until the oil and water are fully dissolved

Step 3: add egg yolk in batches

Step 4: stir evenly with hand

Step 5: sift twice with a net, sift the low gluten flour into the egg yolk basin, and stir until it is even and free of particles. The batter is in a flowing state

Step 6: drop a few drops of white vinegar into the protein, add 50g sugar in three times, until the protein cream is straight and sharp

Step 7: dig out 1 / 3 of the protein cream, mix it into the egg yolk paste, and mix evenly with a rubber scraper

Step 8: pour the batter into the remaining 2 / 3 protein cream

Step 9: stir again

Step 10: pour the mixed cake paste into a small mold

Step 11: preheat the oven at 150 degrees, lower and middle layers, heat up and down at 130 degrees, bake for 30 minutes, then bake at 165 degrees for 15 minutes

Materials required:

Eggs: 4

Low gluten flour: 85g

Vegetable oil: 40g

Sugar (egg yolk): 15g

Sugar (protein): 50g

White vinegar: a few drops

Milk: 50g

Note: this weight is 8-inch cake, so we can't finish it. We used a 6-inch Qifeng mold~

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet