Hongqu Qifeng cake

Hongqu Qifeng cake

Introduction:

Production steps:

Step 1: prepare materials.

Step 2: prepare 2 deep pots and separate the yolk and white.

Step 3: beat egg yolk first and add 30g sugar.

Step 4: beat well, add salad oil and beat well with egg beater.

Step 5: add milk and beat well.

Step 6: add the sifted powder.

Step 7: stir up and down evenly with scraper.

Step 8: add 25 grams of sugar to the egg white

Step 9: use the electric beater to make bubbles at low speed.

Step 10: add another 25 grams of sugar until the color turns white and the lines appear.

Step 11: add another 20 grams of sugar and beat until the tip appears.

Step 12: add 1 / 3 egg white to the yolk paste.

Step 13: mix well from top to bottom.

Step 14: pour 13 into the remaining egg white and stir well.

Step 15: pour into an 8-inch mold or a 6-inch mold plus a 5-inch mold, shake the mold out of bubbles, put it in the preheated oven at 170 ℃ for 30 minutes, and then turn it at 155 ℃ for 30 minutes.

Materials required:

Eggs: 4

Sugar: 3070g

Salad oil: 60g

Milk: 60g

Low powder: 90g

Monascus powder: 10g

Baking powder: 2G

Salt: 1g

Tata powder: 2G

Organic Oatmeal: a little

Note: after baking, fork the toothpick into the cake first. If the toothpick is clean, it means it is cooked, or bake for a few minutes.. Then shake it. (shake it to make the cake not easy to retract, which is also taught by the master) buckle it upside down on the grid to cool and demould it.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet