Qifeng cake

Qifeng cake

Introduction:

"Since learning baking, what makes me most frustrated is that Qifeng cake, which is the most basic and difficult to make in baking, has been made five times and failed four times. It collapses, cracks, retracts, and there are dead faces at the bottom and in the middle. All the problems encountered by baking learners have made me meet. That one is speechless! So much so that my husband told me that I had to do something different and make the bee cake which is often sold in the market. That day, I didn't admit defeat. This time, I changed my method. I used silicone muffin mold to exchange points for gourmet points. Finally, in a state of anxiety, I ushered in my success. Let alone the excitement, I showed off with my husband for a long time. I also took the cake back to my mother's home and let the family taste it. I got my father who loved bread and cake Pro's consent is sweet in my heart. Today, I will upload my handmade Qifeng cake to my diary to commemorate my first success. "

Production steps:

Step 1: separate the egg protein and yolk, and put them into two stainless steel basins. The basin must be oil-free and water-free.

Step 2: add 30 grams of corn oil in a small stainless steel bowl with egg yolks.

Step 3: add 30 grams of water.

Step 4: add 18 grams of sugar.

Step 5: add 1 gram of salt.

Step 6: stir well to form egg yolk.

Step 7: add the sifted flour into the egg yolk liquid in several times.

Step 8: stir well to make yolk paste.

Step 9: beat the protein to the shape of fish eye blister, add 12g sugar.

Step 10: beat until thick and foamy, add 12g sugar.

Step 11: add 12 grams of sugar when there are lines on the surface.

Step 12: stir until dry foaming (with short vertical sharp corners), and the protein is ready (see Figure 3).

Step 13: stir until dry foaming (with short vertical sharp corners), and then beat the protein.

Step 14: add 1 / 3 protein to the egg yolk paste, and mix well from the bottom up.

Step 15: pour the egg yolk paste into the remaining two-thirds of the protein, quickly stir well.

Step 16: cut the paste.

Step 17: pour the mixed paste into the baking tray with muffin mold, fill it about 90%, shake twice, sprinkle a little sesame seeds.

Step 18: put it into the oven preheated at 140 ℃, lower the temperature from 110 ℃ to 120 ℃ for 30 minutes, then turn it to 140 ℃ for 10 minutes until the surface is colored and the inside is cooked.

Step 19: baked Qifeng cake comes out of the oven, demoulded and ready to eat.

Materials required:

Eggs: 3

Low powder: 50g

Corn oil: 30g

Water: 30g

Sugar: 54 G

Salt: 1g

Note: there are four key points in making Qifeng: first, the egg white must be in place, there must be short and upright sharp corners, and the inverted bowl can't fall off. One of the most direct test methods is to stick a chopstick (this is what Mr. Mi Ya told me, thank you here). Like me, I beat eggs by hand without stopping for about ten minutes (very tired to say); second, after mixing, We must use the method of cutting and mixing, and the action should be fast; third, the baking temperature can not completely copy the temperature on the prescription, because the oven is not the same, the temperature and time settings are not the same, this has to be based on their own oven experience; fourth, just into the oven, we must low-temperature baking, until the surface is completely swollen, and then increase about 20 degrees in the last ten minutes (this can be based on their own baking) I can't copy it.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet