Rainbow Qifeng cake(cai hong qi feng dan gao )

Rainbow Qifeng cake

Introduction:

"[rainbow Qifeng cake] make the cake more beautiful. It's the last day of 2014. Let's make a beautiful cake. Do what you want. It's just that the six inch Qi Fengmo is back. Let's have a light. This cake is not ideal, because there is a little deposition on the top, because the color is not completely good, because the action is too big when the film is removed Well, all this doesn't affect its taste. I know that Tong Niu will like it and MI niu'er will like it. That's enough! "

Production steps:

Step 1: 1. Material drawing.

Step 2: 2. Separate the yolk from the white. I put the yolk in the milk and oil directly. What you do is as simple as possible.

Step 3: 3. Add 20g sugar and mix well.

Step 4: 4. Beat the egg white with electric beater. Add sugar to the blister.

Step 5: 5. Add sugar to the foam.

Step 6: 6. Add sugar again when it is thinner. That is to say, 60 grams of sugar, 20 grams added to the yolk, the remaining 40 grams added to the egg white three times. It's convenient to pass egg white. Whisk the egg white until the beater is turned off. After pulling up, the protein bubbles can be triangular.

Step 7: 7. Sift the flour into the egg yolk paste and mix it manually with the egg beater.

Step 8: 8, after no dry powder, beat evenly at low speed.

Step 9: 9. Take two scraper protein bubbles and put them into the egg yolk.

Step 10: 10. Mix evenly by cutting and mixing.

Step 11: 11. Pour the paste back into the protein bubble,

Step 12: 12. Mix evenly by cutting or turning.

Step 13: 13, take a small part of the batter, add pigment, I added blue.

Step 14: 14. Mix evenly by cutting and mixing. I didn't use this method before, and I felt a little uneasy. Later, it turned out that there was no problem. I grasped the mixing method well, and there was no problem. Preheat the oven at 170 degrees.

Step 15: 15. Pour a small amount of primary color paste into the mold.

Step 16: 16. Evenly pour the mixed blue paste into the primary color paste.

Step 17: 17. Take a small amount of primary color paste. Add purple pigment and mix well.

Step 18: 18. Pour evenly into the mold.

Step 19: 19. Take the primary color paste, add the red pigment, mix evenly, and pour into the mold. Pour evenly and gently.

Step 20: 20. Take the primary color paste again, add the yellow pigment, and mix well.

Step 21: 21. Pour into the mold and pour the remaining primary color paste into it.

Step 22: 22, oven middle, 170 degrees, 70 minutes.

Step 23: 23. Take a picture of this. Good personality.

Step 24: 24. It's too full to buckle. Hold it with a rolling pin.

Step 25: 25. Cool bread. With the help of demoulding knife, demoulding.

Step 26: 26. It's too heavy. It looks like this. hey.

Step 27: 27. It's good to open it.

Materials required:

Eggs: 4

Low powder: 60g

Sugar: 60g

Oil: 40g

Milk: 40g

Pigment: appropriate amount

Note: 1, occasionally use the pigment, adjust it, very good. 2. Move quickly, add color in this way, there is no problem, the technique will not defoaming. Because the problem of time, a little defoaming does not matter, nothing will affect.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Cai Hong Qi Feng Dan Gao