Kumquat Qifeng cake

Kumquat Qifeng cake

Introduction:

"Add kumquat peel to make Qifeng cake have a strong fruit flavor, very delicious!"

Production steps:

Step 1: prepare raw materials: 4 eggs, 85 grams of low gluten powder, 55 grams of sugar, 55 grams of milk, 40 grams of salad oil, several kumquat, 3 to 5 drops of white vinegar, a small pinch of salt.

Step 2: stir the milk and salad oil into a paste with a manual egg beater. No oil beads can be seen on the surface. Then cut the kumquat peel and cut it into pieces.

Step 3: separate the egg white and yolk, put them into a clean basin without oil and water, and put the yolk directly into the stirred milk paste.

Step 4: sift the low gluten powder twice, sift it into the egg yolk paste, and then pour the chopped kumquat peel into the basin.

Step 5: use a stirring knife to stir fry vegetables from the bottom. Pay attention to this step, never draw a circle.

Step 6: add a few drops of white vinegar to the egg white, start to beat the egg white with an electric mixer, and add one-third of the white sugar when the fish is soaked.

The seventh step: low-grade intermediate shift to foam and then add some sugar.

Step 8: when the mixer is lifted to form an elbow, add all the remaining sugar.

Step 9: continue to beat the egg white until you can see the short triangle by lifting the electric mixer.

Step 10: mix one-third of the egg white paste into the egg yolk paste with a stirring knife, and also stir it with the method of cutting and mixing until it is not granular.

Step 11: pour the batter into the egg white batter, cut and mix well.

Step 12: pour the mixed batter into the hollow mold, hold the chimney by hand, shake it three times on the table, shake out bubbles, and immediately put it into the preheated oven. 170 degrees, up and down the fire, 45 minutes (please adjust the time and power according to your oven).

Step 13: take out the oven immediately after baking the Qifeng cake and gently bump it on the table twice.

Step 14: put Qifeng cake on a bottle immediately, cool it thoroughly and demould it.

Materials required:

Low gluten powder: appropriate amount

Eggs: right amount

Sugar: right amount

Milk: moderate

Kumquat peel: appropriate amount

Salad oil: right amount

White vinegar: right amount

Salt: right amount

Note: I tried to add kumquat to the cake for the first time. Five kumquat peels have been added to this cake, so we should add more. Although the taste of Kumquat is outstanding, it is not obvious in the organization of the cake. Next time, we must add more kumquat peels!

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: Fruity