Qifeng's first experience: 8-inch Qifeng cake

Qifeng's first experience: 8-inch Qifeng cake

Introduction:

"To be exact, this is the second time I have made Qifeng cake. I planned to make a yogurt Qifeng for the first time, but I didn't expect that in the process of making it, I was in a hurry, and under the premise of inaccurate formula, the egg paste wasn't stirred evenly enough. I forgot to preheat the oven, so I can imagine that Qifeng was reduced to an egg cake. Today, I'm going to try this crazy Qifeng cake again for seven times. Although it was baked at low temperature and high temperature, the surface didn't crack. However, I don't know much about the high temperature of my oven. Although it was finally covered with tin foil, the color of the cake's surface became darker. I need to learn from my experience next time. Although the appearance is not good enough, but the taste is light and not greasy, and the taste is moist and soft. It's very good for breakfast or afternoon tea! "

Production steps:

Step 1: separate egg yolk and protein. Mix egg yolk with milk, 20g sugar, corn oil and salt.

Step 2: the container for egg white should be free of water and oil.

Step 3: add 50g white sugar into the egg white in several times, and beat it with electric egg beater from low speed to high speed until it is hard to foam. The egg white in the picture can't be used to make Qifeng cake.

Step 4: after about 5 minutes of beating, the fine lines of the protein are very obvious. When beating, the hands feel heavy. The sharp corners of the protein are short and straight. That is to say, it has reached a very hard foaming degree. Such protein is not easy to crack in the round mold.

Step 5: beat the egg yolk mixture at low speed. (adjust the oven to 150 ℃ to preheat)

Step 6: pour in the sifted low flour and beat it evenly with the manual beater until there are no granules.

Step 7: the egg yolk paste is very delicate and flowing.

Step 8: Take 1 / 3 protein cream, add egg yolk batter, turn inside and mix well.

Step 9: pour back 2 / 3 protein cream and mix well.

Step 10: This is the key step. Make sure to mix the egg cream and yolk paste evenly. The final state is delicate, smooth and comfortable. The mixing time is almost the same as that of protein. (as long as the protein is in place, don't be afraid of defoaming.)

Step 11: pour the cake paste into the mold and shake it up and down to remove the big bubbles.

Step 12: bake in the oven at 150 ℃ for 30 minutes, then the surface of the cake is very white.

Step 13: bake at 170 ℃ for 30 minutes. After baking, take it out of the oven, throw it up and down slightly, and immediately turn it upside down for 30 minutes. Remove the edge of the cooled cake from the mold by hand, and remove the bottom of the cake with a spatula.

Step 14: the cut tissue is fine, soft and elastic.

Materials required:

Eggs (large): 5

Corn oil: 50g

Milk: 50g

White granulated sugar: 70g

Salt: 2G

Low powder: 85g

Note: Qifeng cake retraction and low canopy reasons and solutions discussion 1. Too much oil and water in the formula, and did not add the right amount of baking powder, and did not buckle in time, will be collapsed by their own weight, the solution: adjust the formula. 2. The gluten in the batter will shrink after cooling. Solution: use low gluten flour, or use 80% medium gluten flour and 20% corn starch. Pay attention to the operation: don't stir the batter more before adding egg yolk. Use the egg for 6-7 circles. It doesn't matter if it is uneven. After adding egg yolk, stir for a while until it is even and thin. When mixing egg yolk paste and protein paste, you should also pay attention to light mixing, turning up and down mixing, rather than circle mixing. 3. protein defoamer: not enough to pass, or to interrupt for a period of time, to fight again, or to beat the eggs for too long, and to add sugar to the wrong time. It is not easy to achieve dry foaming, so that the protein foam is unstable, easy to defoaming and stomatal reduction, so that the cake paste volume decreases, and the cake after cooked will also shrink back after cooling. The egg liquid after defoaming is easy to precipitate and turn into pudding layer during baking, which is also the possible reason for the cake shrinkage. The way to solve the problem is: A. egg beating, egg basin clean, no water and oil, preferably with copper and stainless steel, and B. eggs to be fresh, but refrigerated. The egg yolk is clean. The egg white can not leave a trace of yolk..c. and sugar and white vinegar (Tata powder) and corn starch can help to send and stabilize the foam. d. Start to beat at a low speed - add 1 / 3 sugar, white vinegar (Tata powder) and corn starch after soaking, and beat at a medium speed. 4. The yolk paste is not stirred evenly, the oil is not fully emulsified, or the yolk paste and protein paste are mixed unevenly, as well as the above-mentioned protein paste defoaming, all of which will sink due to the important ingredients, form a pudding layer after baking, and the cake will not be covered. The solution: master the main points of mixing, light action, fast speed, but must mix well. 5. The anti sticking of the mold wall, or the oiling on the mold wall, or the inner wall of the mold is not washed clean, there is oil layer,... Will cause insufficient adhesion, the cake paste can't climb and grow high when baking, and the cake can't grow all the time. The solution: refuse to stick the mold, and ensure that there is no oil in the inner wall of the mold. 6. If the primer is too large, it is easy to cause the bottom to shrink up. When the bottom is taken out, it is found that the bottom is concave, forming an inverted crater shaped hole. This problem may also occur when the mold bottom is smeared with oil? The solution: lower the down heat, or put the baking mold on the top of the oven, or put the baking mold on the baking tray, or lower the up and down heat at the same time. 7. Stop baking before it is fully baked, and sub ripening is also a common reason for cake shrinkage. The solution: completely baked, if afraid of surface scorch. You can lower the baking temperature, extend the baking time, or cover the upper surface with tin foil (but don't seal it to avoid stuffy baking). The commonly used method of inspection is toothpick * * to see if there is any cake sticking out. Experienced cake can be patted by hand, no obvious rustle, good rebound, no fingerprints. 8

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet