Snowflake Qifeng cake

Snowflake Qifeng cake

Introduction:

"The sugar powder like snow, along with the snowflakes formed by frosting, is gently scattered on the puffy, moist and tender Qifeng cake, hence the name of this" snowflake Qifeng cake ". Wipe off the luxurious decoration of cream, the rich egg fragrance of "snowflake Qifeng cake" permeates with the fresh and moist taste of lemon, mixed with the sound of chewing sugar cream rubbing the taste buds, which immediately conquers MM's taste. Originally, in the spring season, we tasted the sweetness of winter. "

Production steps:

Step 1: get all the materials ready.

Step 2: prepare Qifeng cake mold.

Step 3: prepare the flour tool for mixing flour and seasoning. The picture shows the flour sieve used.

Step 4: prepare the measuring spoon.

Step 5: first put the yolk and protein into two oil-free containers. Then add 20 grams of sugar into the egg yolk and stir to melt.

Step 6: add three teaspoons of milk and stir well.

Step 7: add 3 tbsp corn oil and stir well.

Step 8: add 1 / 4 teaspoon vanilla extract and stir well.

Step 9: add 1 / 4 tbsp baking powder to low gluten flour.

Step 10: add 1 / 4 teaspoon salt to the low gluten flour.

Step 11: add the sifted flour, baking powder and salt into the egg yolk.

Step 12: use a scraper to cut and mix until there is no particle and fine paste.

Step 13: put the lemon juice into the egg white liquid, and beat the egg white until it bubbles.

Step 14: add 80 grams of sugar three times after protein foaming. You must beat well before adding sugar. This is the first time to add sugar.

Step 15: add sugar for the second time and beat well.

Step 16: add sugar for the third time and beat well.

Step 17: add sugar for the third time and beat well.

Step 18: continue to beat the protein to make it thicker and thicker.

Step 19: send to dry foaming, that is, lift the egg beater, it will bring strong protein.

Step 20: add the egg yolk paste into the egg yolk paste three times. Note that you can only use a scraper to turn it up and down lightly and quickly, but can't mix it clockwise to avoid protein defoaming.

Step 21: mix the cake paste well.

Step 22: quickly pour the batter into the Qifeng cake mold.

Step 23: shake the mold filled with cake paste twice on the table to shake out the bubbles. So there won't be any holes in the cake.

Step 24: set the temperature in the oven at 180 ℃ for 35 minutes. The cake mould is placed in the middle and lower layer.

Step 25: Qifeng cake gradually expands and cracks appear.

Step 26: hold out the baked Qifeng cake with insulated gloves.

Step 27: cool the wine bottle upside down.

Step 28: cool the Qifeng cake.

Step 29: demould with demoulding knife. Make sure you finish it all at once, or it won't be round.

Step 30: take off the outer membrane of Qifeng cake.

Step 31: scoop up the dried protein frosted snowflakes with a scraper.

Step 32: sift the powdered sugar on both sides of the cake.

Step 33: is the Qifeng cake full of powdered sugar attractive!

Step 34: after decorating the snowflake, "snowflake Qifeng cake" is born!

Materials required:

Native eggs: 4

Low gluten flour: 70g

Corn oil: 3 tbsp

Pure milk: 3 tablespoons

Lemon juice: 1 tablespoon

Sugar: 20 g egg yolk

Vanilla extract: 1 / 4

Baking powder: 1 / 4

Salt: 1 / 4

Powdered sugar: 1 tablespoon

Note: preheat the oven to 180 degrees 5-10 minutes in advance, so that the temperature in the oven is stable. Because the picture is very detailed, so many, resulting in protein icing can not be written down. Next time alone, please follow me!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet