The simplest Qifeng cake

The simplest Qifeng cake

Introduction:

"On the rest day, make a Qi Feng for your son."

Production steps:

Step 1: weigh the materials, 50g oil respectively

Step 2: water 50g (no milk, I use Guozhen)

Step 3: low gluten flour 80g (not at home, 60g corncob flour and 20g starch)

Step 4: sugar 80.

Step 5: 5 eggs, separate yolk and egg white. Special attention should be paid to the container of egg white without water or oil. Mix egg yolk with 20g sugar.

Step 6: beat the yolk until the color is lighter and the volume is larger.

Step 7: add 50g oil and continue to beat until uniform.

Step 8: add 50g water and beat evenly.

Step 9: sift the flour.

Step 10: sifting is to reduce flour caking.

Step 11: cut and mix evenly with a rubber scraper, without flour particles. Must not stir, especially along a direction of mixing, in order to avoid flour stiffening.

Step 12: rinse the beater, dry the water and start beating the egg white.

Step 13: when the egg white presents fine and dense caviar like bubbles, add 20g sugar and continue to stir.

The fourteenth step: the egg white is fine and foam. When the egg whisk is lifted, add 20g sugar again and continue stirring.

Step 15: lift the egg beater to form a curved sharp angle, which is wet foaming. At this time, add the last 20g sugar and continue to stir.

The sixteenth step: when the egg white foam surface is wavy, it is almost ready.

Step 17: lift the egg beater and pull out the sharp corner, which can stand upright without bending, that is, dry foaming, that is, the legendary "egg" is completed. At this time, insert a chopstick can stand upright.

Step 18: take a third of the egg white bubble, add to the yolk paste, stir. Action and just the same, cut up and down mix, avoid mixing. The purpose of adding egg white into the yolk paste is to adjust the consistency of the paste so that the consistency of egg white and yolk is close to that of the paste. If the yolk paste is directly poured into the egg white, it is not convenient to mix well.

Step 19: pour the egg yolk paste into the remaining foamed egg white, cut and mix well. Still remember not to stir, to stir.

Step 20: mix the cake paste well. The color is beibai, a little light yellow, no problem. Remember to stir evenly, the action should be sharp, hesitation is easy to cause defoaming.

Step 21: pour the mixed cake paste into the 8-inch cake mold. This kind of anode cake mold uses the surface friction to make the cake paste "grow high", so remember not to smear oil.

Step 22: mold the cake on a flat table and shake it a few times. The purpose of doing this is to make the surface of the cake paste smooth, and to shake out the large bubbles inside, so as to avoid cracking during baking.

Step 23: preheat the oven at 220 ℃ for 5 minutes. Then heat up and down 170 degrees and bake for 60 minutes. Everyone's oven may be different, so the temperature and time can be mastered by doing more. It's like baking for 15 minutes. It's almost done. Try not to open the door during the baking process. I want to take photos.

Step 24: bake for half an hour. If you don't want the color to be too dark, you can cover it with a layer of tin foil. My children like the surface layer to be more crisp, so I didn't cover it.

Step 25: my magic hexagram. Guess what?

Step 26: Yes, this is a cooling bracket. After baking, if it is taken out in a hurry, it will cause shrinkage and collapse. Put the cake mould upside down on the cooling rack to cool naturally.

Step 27: demould, it's done. There's a slight retraction, but it's not serious. If possible, 2G baking powder and sugar can be added at the beginning of the yolk paste. At the same time, when beating egg white, add 2 drops of white vinegar or lemon juice, which can also help foaming.

Step 28: dessert ha ~ after getting familiar with it, Qi Feng is still quite simple, with few ingredients and convenient operation. The important thing is that there are some mysterious seasonings such as cake oil and stabilizer in the baking workshop outside.

Materials required:

Eggs: five

Flour: 80g

Salad oil: 50g

Water or milk: 50g

Sugar: 80g

Note: this formula has high sweetness. If you want to eat lighter, you can put less sugar as appropriate. Try not to change the amount of eggs, which will affect the taste of the finished product. If you feel the heavy smell of eggs in your mouth, it means that you haven't baked them completely, so you need to increase the baking time. Baking powder and white vinegar both play a role in increasing foaming and stability. If they don't, they can't be put. I didn't put them today. The finished product is as soft and sweet as before.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet