6 inch brown sugar Qifeng cake(cun hong tang qi feng dan gao )

6 inch brown sugar Qifeng cake

Introduction:

"Recently, I don't make a lot of cakes, mainly because I'm trying to escape. Qi Feng's cake has always been the most depressing thing for me. Yesterday, I suddenly wanted to eat it nervously and didn't dare to waste too much material, so I made a 6-inch cake."

Production steps:

Step 1: separate the egg yolk from the protein, and make sure that the basin is free of water and oil

Step 2: add milk and oil to egg yolk, stir and blend

Step 3: add the low powder into the egg yolk liquid and stir it into a uniform paste

Step 4: add vinegar to the protein, add brown sugar in three times, and beat until hard foam

Step 5: add one third of the protein into the egg yolk paste, cut and mix well

Step 6: add the egg yolk paste into the remaining protein, cut and mix well

Step 7: put the cake paste into a 6-inch cake mold

Step 8: put it in the preheated oven, 140 degrees, change it to 160 degrees after 50 minutes, and cover it with tinfoil

Step 9: turn the button upside down to cool and demould

Materials required:

Eggs: 3

Low powder: 55g

Corn oil: 25g

Milk: 30g

Brown sugar: 45g

White vinegar: a few drops

Note: the flour should be sifted, the protein must be sent well, and do not stir when mixing with the egg yolk paste

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cun Hong Tang Qi Feng Dan Gao