Durian Qifeng cake

Durian Qifeng cake

Introduction:

"I made a lot of durian desserts before, and then I was fond of durian. I trained a mouse that I love very much, so I love all kinds of durian food. This durian Qifeng is also delicious and soft. The 17cm cake mould is used, and it is heated at 175 ℃ for 40 minutes

Production steps:

Step 1: prepare all the ingredients, preheat the oven, press the durian pulp into durian puree with a spoon or fork, and put it in the refrigerator for storage;

Step 2: mix low gluten flour with salt, sift twice, put the egg yolk and protein into the mixing basin without oil and water, and put the protein into the refrigerator for freezing;

Step 3: add the sugar into the egg yolk three times, each time until the previous time is completely dissolved, stir until the color turns white, and the volume expands with consistency;

Step 4: add durian puree and stir well, then add salad oil and water and stir well;

Step 5: add the low gluten flour at one time, stir the egg beater in a small range and mix well;

Step 6: sit in the egg white basin in ice water, add lemon juice to the egg white, add sugar three times, and beat with egg beater;

Step 7: whisk the protein until it is wet and foamy, and then lower it to the front of the cream;

Step 8: as soon as the protein cream is finished, immediately pick up part of the protein and add it to the egg yolk paste, and stir evenly;

Step 9: slide the egg yolk paste in 8 into the protein basin along the back of the scraper, and quickly turn it up and down with the scraper to mix evenly;

Step 10: pour the mixed cake paste into the mold at one time, then apply the paste on the edge of the mold with a scraper, and shake it gently for several times to exhaust;

Step 11: immediately put the batter into the preheated oven and bake it at 175 ℃ for 40 minutes;

Step 12: immediately stand the baked cake on the bottle with the mold upside down to cool for one night, then demould and eat it.

Materials required:

40 g egg yolks

Fine granulated sugar: 35g

Salad oil: 40ml

Water: 40ml

Low gluten flour: 80g

Salt: 1 pinch

Durian pulp: 150g

Protein: 160g (4 pieces)

Lemon juice: a little

Note: 1. Make sure that there is no oil and no water in the basin to beat protein, so as not to be unable to beat it; 2. If you want to damp the taste, you can beat it until it is wet and foamy, or you can beat it until it can stand a sharp corner, so that the probability of success is high; 3. When baking, you must turn the cake mold upside down immediately, so as to avoid too severe shrinkage, a little shrinkage is normal; 4. Do not draw circles when mixing, so as to avoid too strict defoaming 5. The oven temperature should be adjusted according to your oven. If the color is too deep, you can cover it with tin foil.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Fruity