Qifeng cake

Qifeng cake

Introduction:

"The first time I tried to make cakes, I came to the gourmet world for a long time. I've been learning it silently. This time I'm so excited. For this milestone, I decided to write down this diary. I hope you won't be deterred by one or two failures. As long as you dare to practice and work hard, there is no failure. How to make kitchens smell: http://home.meishichina.com/recipe-36567.html ”

Production steps:

Step 1: big picture of raw materials, weighing all kinds of supplies for standby.

Step 2: separate the two eggs to separate the egg white and yolk and put them in two pots.

Step 3: the original method is to add a few drops of white vinegar or lemon juice to help play. My white vinegar has been used up, so I didn't add it. Add 15 grams of white sugar to beat until the fish eye blisters appear, and then add 5 grams of starch and 15 grams of white sugar to beat until the foam is dry.

Step 4: until the egg beater is lifted, a small and firm triangle appears at the front end, which means success.

Step 5: Add 20 grams of sugar to 30 grams of milk, stir evenly, don't worry, because too much sugar precipitates at the bottom, you need to be patient to dissolve it all.

Step 6: pour 30g salad oil into the milk and stir well. Sift in the flour and mix well.

Step 7: stir the two yolks separated before, pour them into the milk salad oil, and mix well with scraper.

Step 8: take half of the protein with scraper and mix it with the egg yolk paste evenly.

Step 9: after cutting and mixing, pour it back into the remaining protein, cut and mix evenly.

Step 10: pour the cake paste into the mold and knock it gently to break the big bubbles.

Step 11: put it into a preheated oven at 140 ℃ and bake at 140 ℃ for 55 minutes.

Step 12: insert toothpick into the oven to check whether it is well done or not, and put it back to cool immediately after it is well done. Cool through with a knife along the mold wall demoulding.

Materials required:

Eggs: 2

Sugar: 50g

Milk: 30g

Low powder: 50g

Salad oil: 30g

Corn starch: 5g

Note: I do is six inches, if it is eight inches, the dosage will be doubled, the temperature increased by 10 degrees, extended for 10 minutes.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet