Original Qi Feng(yuan wei qi feng )

Original Qi Feng

Introduction:

"In a simple way, make a soft Qi Feng. This Qi Feng uses edible oil instead of butter. It's as soft as baking. It tastes very soft. It doesn't shrink or collapse. It doesn't have cracks on the surface. It's perfect! I use a non stick round mold, and when I pass the protein, I add sugar all at once, without lemon juice or white vinegar. I think the main points of baking cake are: 1. The protein must be sent in place. 2. Fully cut and mix the cake paste. 3. The temperature should be well controlled. "

Production steps:

Step 1: pour the yoghurt into the cooking oil and mix. I use lard

Step 2: separate egg yolk and protein, and put them into oil-free and water-free containers. Add sugar to the egg white, beat until hard foaming, add egg yolk, cut and mix well.

Step 3: sift in low powder, cut and mix evenly.

Step 4: pour in the mixed liquid of yogurt and edible oil, quickly cut and mix evenly to avoid defoaming.

Step 5: pour the cut and mixed cake paste into the round mold, smooth it, shake it hard for several times, and shake out big bubbles.

Step 6: put into the lower layer of the preheated oven, heat up and down 160 degrees, 60 minutes.

Step 7: after baking, put on insulating gloves, take out the cake mold, buckle it upside down on the grill, demould it after cooling down, I use non stick mold, demould it well.

Step 8: cool in the air and cut into pieces. It tastes soft and soft.

Materials required:

Low gluten flour: 180g

Yogurt: 100g

Eggs: 6

Edible oil: 30g

Granulated sugar: 145g

Note: please adjust the temperature according to the spleen of your oven. Eggs I use are native eggs, if the eggs are relatively large, with 5 on it.

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: Original

Chinese PinYin : Yuan Wei Qi Feng