Low temperature original Qifeng (8 inches, 90 minutes)

Low temperature original Qifeng (8 inches, 90 minutes)

Introduction:

"Qi Feng is an eternal topic in the baking industry. There are too many factors involved in success or failure. Only by constant practice and finding a formula suitable for you can you do better and better!"

Production steps:

Step 1: prepare raw materials

Step 2: separate the egg white, pour the yolk and the egg white into a clean and dry container respectively; put the egg white into the freezer of the refrigerator for freezing.

Step 3: pour the pure milk into the container

Step 4: pour the salad oil into the container and mix

Step 5: beat with your hands until it's completely integrated. You can't see the oil spots and feel a little thick

Step 6: add the yolk

Step 7: beat the egg yolk paste evenly with a manual beater to form a thin paste, which can flow naturally without heavy feeling

Step 8: sift in 80 grams of low gluten flour

Step 9: mix the egg yolk paste and flour with a hand beater, then beat clockwise until there are no particles

Step 10: the egg white will be easier to beat after freezing for about seven or eight minutes, one teaspoon of salt; add the sugar in three times (preheat the oven for ten minutes, heat 130 ℃ and heat 100 ℃)

The eleventh step: the electric egg whisk is opened to the maximum gear, and the clockwise clockwise rotation around the container side is about fifty times. The fish net foam appears and the first 1/3 sugar is poured into it.

Step 12: continue the maximum gear, beat about 100 times clockwise at a constant speed, lift the head of the egg beater to observe, when the protein will not drip, pour in 1 / 3 of the fine sugar for the second time

Step 13: then continue the maximum gear, clockwise uniform speed about 100 times, will appear such a big hook, close to the dry foam; at this time, add the third 1 / 3 of the fine sugar

Step 14: finally, lower the egg beater to the middle gear, circle clockwise and evenly, observe every 20 times, and stop until there is a short triangular sharp angle in the cream

Step 15: the successful protein cream has clear lines, delicate luster, and is very firm

Step 16: mix one-third of the protein cream into the egg yolk paste, turn it from bottom to top, and rotate the basin while mixing. The action must be light and fast.

Step 17: pour the egg yolk paste back into the protein cream and continue to stir. The final state is a little thick

Step 18: pour it into the cake mold. When the cake is about 8% full, the minimum is not less than 7%. Smooth the surface with a rubber knife and shake it a few times to make bubbles

Step 19: put in the oven, heat 120 degrees, heat 100 degrees, the penultimate layer, 90 minutes

Step 20: if you put it in for about 20 minutes, it will start to rise to half. You must make sure that your hair is slow to crack

Step 21: expand to full mold in about 40 minutes

Step 22: 70 to 80 minutes later, the cake begins to give off a very strong fragrance

Step 23: take out the oven in 90 minutes. When you take out the oven, you can clap the cake with your hand. There will be a bang sound, and you feel hard. After taking out the oven, you need to beat it a few times, and then turn it upside down to cool it

Step 24: low temperature baking, skin will not be thick, good demoulding

Step 25: take a positive photo

Step 26: side

Step 27: at the bottom, the color won't be dark

Step 28: side

Step 29: finished product drawing

Step 30: finished product drawing

Step 31: at noon the next day, when there is sun, take a picture of the inner tissue. This kind of low-temperature baking, taste more moist, this is my own tried a lot of recipes and practice many times, do the best one Qi Feng

Materials required:

Low powder: 80g

Pure milk: 60g

Egg with shell: About 260g

Salad oil: 50g

Fine granulated sugar: 80g

Salt: 1 teaspoon

Note: 1, every time the timing of sugar is very important, not arbitrary, once to a specific state, you need to add sugar and then continue to play; if not very skilled, you can not play 20 times to observe the state, otherwise it is easy to hit too much; hit too much protein will collapse and so on. 2. It's not so easy for the successful protein cream to defoaming. 3. The final state of the mixed cake paste is a little thick. If it's very thin, it will fail. 4. The successful cake paste can't shake out big bubbles. If it shakes more bubbles, it proves that the defoaming is serious. 5. The time and temperature mentioned above are for reference only. You should adjust them according to your oven temper Modification 6. Finally, I need to find the right formula for myself and the oven, and practice more, then I can get a harvest. 7. I don't use the shelf, and I don't want to have a mark on the surface, so I use the biscuit box instead, which you can choose freely

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet