Basic Qifeng cake(ji chu qi feng dan gao )

Basic Qifeng cake

Introduction:

"The problem is that there are too many improved varieties now. There is no right or wrong. As long as you are satisfied with the delicious food. I often do it at will, and the effect is acceptable, but it can only be said to be a more successful cake, not "Qifeng cake". However, the making of real Qifeng cake is quite different. It doesn't need butter. It is a kind of cake that can last for a long time. It can be refrigerated in the refrigerator for a few days without any quality change. And the cake with butter will harden after refrigeration. That's the difference with Qi Feng. "

Production steps:

Step 1: separate the egg white and yolk with an egg separator.

Step 2: put them into two steel basins respectively.

Step 3: add another whole egg into the yolk bowl and beat it with an egg beater.

Step 4: pour in 1g vanilla extract, 40ml milk, 60ml salad oil, 20g sugar and 2G salt.

Step 5: beat the yolk liquid with the beater until it is thick.

Step 6: sift in flour, corn starch and baking powder.

Step 7: sift the flour.

Step 8: gently shovel the bottom with a rubber shovel and mix evenly. Turn the batter until it has no dry powder particles. Remember not to stir it vigorously. Otherwise, the effect will not be good after baking.

Step 9: first rinse the cutter head of the egg beater with warm water, then pour 3 grams of white vinegar or Tata powder into the egg white, and start to beat the egg white. In the process of beating, adjust the speed from low speed to high speed, and then add fine granulated sugar several times when the egg white is bubbling. Add granulated sugar 3-4 times while stirring, and beat the egg white until it is close to dry foaming.

Step 10: after beating the egg white paste, mix the egg white into the yolk paste in three times.

Step 11: mix the batter.

Step 12: lay a round baking cloth in the cake mold and cover the bottom of the mold.

Step 13: pour the cake paste into the mold and pour a little hot water into the baking pan.

Step 14: the amount of water is about 15 minutes when baking.

Step 15: after the preparation, take the cake mold and knock it twice on the table or the ground to remove the big bubbles in the cake paste. Then put the mold into the baking pan, and then put the baking pan into the middle and lower layer of the oven to bake.

Step 16: up and down 160 degrees, baking time 40 minutes.

Step 17: after baking for 40 minutes, take out the baking tray from the oven, insert the toothpick in the middle of the cake, and pull out the toothpick. The toothpick is dry and dry, and the batter proves that it has been baked.

Step 18: then turn the mold over and buckle it on the air rack for cooling, and demould it after cooling.

Materials required:

Salad oil: 60ml

Fresh milk: 40ml

Low gluten flour: 70g

Corn starch: 35g

Baking powder: 3 G

Egg yolk: 60g

Whole egg: 1

Protein: 150g

Salt: 2G

Granulated sugar: 95g

Vanilla extract: 1g

White vinegar: 3ml

Note: 1, according to this formula, six inch mold to do two cakes, eight inch to do one. 2. When baking according to this temperature is more appropriate, must not be anxious. 3. After baking the cake, turn the mold over and buckle it on the air rack, cool it thoroughly, and then lift the mold.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Ji Chu Qi Feng Dan Gao