DIY Qifeng cake

DIY Qifeng cake

Introduction:

"DIY cake at home without baking powder, leavening agent, preservatives, healthy and delicious, delicious! I will make a simple overview of the production process, that is, the protein paste and yolk paste are well mixed. Protein paste = 5 pieces of protein, 60 grams of sugar; egg yolk paste = 5 pieces of egg yolk, 30 grams of sugar, 40 grams of milk, 40 grams of salad oil, 85 grams of low gluten powder; protein paste, egg yolk paste = cake paste. Here are the detailed steps. You can see them in detail to ensure your success at one time. Ha ha. "

Production steps:

Step 1: prepare all the ingredients, I use a spoonful of sugar, about 15g, low powder about 10g.

Step 2: separate egg yolk and protein, and ensure that the basin containing protein is oil-free and water-free.

Step 3: beat the egg into small bubbles with the egg beater, add 1 / 3 of the sugar about 20g. Add 60 grams of sugar to the protein

Step 4: continue beating until the protein begins to thicken, then add 1 / 3 sugar.

Step 5: continue to beat until the protein is thick and textured, add the remaining 1 / 3 sugar.

Step 6: continue to stir for a while, until the degree of wet foaming. Wet foaming: when the egg beater is lifted, the protein can be pulled out of the curved sharp corner The egg yolk paste is ready.

Step 7: add 30g sugar to 5 yolks.

Step 8: use the egg beater to break up gently.

Step 9: add 40g milk and 40g salad oil to the egg yolk.

Step 10: mix well.

Step 11: add sifted flour to the yolk mixture.

Step 12: gently mix with a rubber scraper, turn from the bottom to the top, do not over mix, so as to avoid tendons.

Step 13: add 1 / 3 protein to the yolk paste.

Step 14: mix the egg yolk and protein paste with a rubber scraper.

Step 15: pour the egg yolk paste into the bowl of protein and mix well. (turn from the bottom to the top, don't stir in circles to avoid protein defoaming.)

Step 16: protein paste and egg yolk paste are fully mixed, the state is relatively thick and uniform light yellow, and the cake paste is ready.

Step 17: spread oil paper on the baking pan, pour in the cake paste and smooth it. Hold the mold by hand and shake it twice to shake out the air bubble. Sprinkle some black sesame seeds on it.

Step 18: put into the preheated oven, heat up and down, 200 degrees, about 18 minutes. (depending on your oven, prick it with a toothpick. If the toothpick doesn't stick to the cake, it means it's OK.)

Step 19: freshly baked cake.

Step 20: flip it on the cooling rack until it cools down and cut into pieces.

Step 21: pack and enjoy. It's absolutely delicious.

Materials required:

Eggs: 5

Low gluten flour: 85g

Fine granulated sugar: 6030g

Milk: 40g

Salad oil: 40g

Note: two key points: 1, the protein must be fully dispersed; 2, when mixing the egg yolk paste with the protein, turn it from the bottom to the top, and do not stir the cake paste in circles to avoid defoaming.

Production difficulty: simple

Process: Baking

Production time: 20 minutes

Taste: sweet