A must read for beginners(chu xue zhe bi du niu nai qi feng dan gao )

A must read for beginners

Introduction:

"If you want to learn how to make cakes, first of all, Qifeng cake is the most basic. But for beginners, it's the key to the success of Qi Feng's cake that they don't know how much protein they are beating. Therefore, it often ends in failure, and some people will find it difficult to make cakes. Now I specially write the operation steps in detail, so that more lovers can learn. The successful Qifeng cake should expand to the ideal height, no collapse, soft taste, fine and elastic texture. I hope you like it. "

Production steps:

Step 1: food preparation.

Step 2: separate the egg yolk and egg white, and put them in a water-free and oil-free beating basin.

Step 3: first make egg yolk paste, put milk and refined oil in the basin, and stir evenly with manual beater.

Step 4: then add one yolk at a time (like sweet, here can add 20 grams of sugar).

Step 5: continue to beat well with the manual beater until all are finished.

Step 6: sift in the low flour twice, beat well with the manual beater, and then sift in the low flour.

Step 7: beating time should not be too long, no obvious particles can be seen.

Step 8: next, make the egg white paste, pour n drops of white vinegar into the egg white bowl.

Step 9: use the electric egg beater to make thick bubbles at low speed (about 1 minute), add 1 / 3 sugar.

Step 10: turn to medium speed (third gear), continue to beat, the volume of protein paste gradually becomes larger, until it is wet foaming.

Beat 3 / 3 of the sugar in an upright bowl until the egg white is slightly bent. Add 1 / 3 of the sugar. At this time, it reaches 9 distribution state (also known as neutral foam) and is suitable for making Qifeng cake, that is OK.

Step 12: add 1 / 3 protein cream into the egg yolk paste.

Step 13: mix up and down with a rubber scraper.

Step 14: pour the batter into the remaining protein cream.

Step 15: continue to mix well with the rubber scraper (at this time, it is a fine and thick flowing state).

Step 16: pour the cake paste into the mold with oil paper.

Step 17: shake a few times on the table to remove the big bubbles.

Step 18: put the cake paste into the preheated oven, lower layer at 180 ° C, bake for 35 minutes (you can use toothpick, insert and pull it out to see if there is still wet powder on it), take out the wet powder, put it back to cool, and peel off the oil paper.

Materials required:

Low flour (flour 70g + corn: 85g)

Low flour (flour 70g + corn: 85g)

Eggs: 4

Milk: 70g

White granulated sugar: 50g

White vinegar: n drops

Refined oil: 40g

Note: 1. Egg basin must be free of water and oil. 2. In winter, the method of water insulation and heating can be used to make protein. 3. The protein must be sent in place. Qifeng cake requires the protein to be neutral and foamy.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Chu Xue Zhe Bi Du Niu Nai Qi Feng Dan Gao