Black sesame Qifeng cake (6 inches)(hei zhi ma qi feng dan gao cun )

Black sesame Qifeng cake (6 inches)

Introduction:

"The time of contact baking is not long, and the number of times of making cakes is very few. But I have accumulated a lot of experience! It's not my experience. I've seen a lot of other people's recipes, some of them failed and some of them succeeded. I took experience from the masters' methods, so I was lucky to do Qifeng twice, and the crooked ones were very successful. Roar ~ ~ ~ I think the key to Qifeng is to send the protein, especially the manual egg beater. I must send the protein until it can't be turned down. "

Production steps:

Step 1: prepare all materials.

Step 2: separate the eggs, put them into a clean, water-free and oil-free stainless steel basin, put 20g sugar on the yolk, and beat them with a manual beater.

Step 3: pour 20g sugar into the egg yolk and stir well.

Step 4: add vegetable oil in three times and stir well. Add milk and stir well.

Step 5: sift the flour and black sesame powder into the egg yolk paste, and stir the flour paste until there are no granules. Next, we'll start beating egg whites.

Step 6: beat the protein with the egg beater until it is in the coarse bubble state, and add 1 / 3 sugar.

The seventh step: fight to the fine foam, then add 1/3 sugar.

Step 8: continue to beat until the texture is formed, add the remaining sugar, and continue to beat until dry foaming; (dry foaming: the beating head is pulled up from the cream, with upright sharp corners)

Step 9: put 1 / 3 protein cream into egg yolk paste basin, cut and mix well.

Step 10: put 1 / 3 protein cream into the egg yolk paste basin, and continue to cut and mix evenly; then pour the egg yolk paste into the remaining protein cream, and cut and mix evenly until smooth and fine without particles;

Step 11: pour the mixed batter into the 6-inch movable bottom mold, fill it with 8 minutes, knock the mold lightly on the table, and shake out bubbles;

Step 12: put into the preheated oven, 180 ° for 30 minutes, adjust 170 ° for 20 minutes.

Step 13: put it into the preheated oven and start to slowly expand and slightly color it; when it's done, immediately put on heat-insulating gloves, take out the cake from the oven, drop it on the table, and then buckle it upside down on the grill; air it until it's completely cool and it can be demoulded.

Materials required:

Eggs: 3

Fresh milk: 40g

Corn oil: 40g

Low powder: 60g

Sugar: 50g

Black sesame powder: 20g

Lemon juice: 3 drops

Note: 1: add white vinegar or lemon juice can increase the stability of protein, make faster. 2: The key point is that the egg yolk should be mixed in place, and the novice must hit the dry foam: the egg head should be pulled up from the protein cream, and there is a sharp angle that can't stand down.) 3: the egg yolk paste should be stirred in place; when mixing the two, pay attention to the cutting and mixing techniques, to avoid defoaming; 4: after baking, it must be inverted immediately, otherwise it is easy to collapse in the middle. Must be thoroughly cool before demoulding, otherwise easy to collapse; 5: with the help of demoulding knife or suitable tool to demould, do not demould by hand before completely mastering demoulding!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Hei Zhi Ma Qi Feng Dan Gao Cun