Basic Qifeng cake(ji chu qi feng dan gao )

Basic Qifeng cake

Introduction:

"Chiffon cake" is a transliteration of English chiffon cake. The word "Chiffon" refers to extremely light and soft silk fabric. Therefore, chiffon cake, as its name implies, has a dense and delicate taste. It belongs to the type of sponge cake, with vegetable oil, eggs, sugar, flour and baking powder as the basic materials. Since vegetable oil is not as easy to be bubbling as butter (traditionally used as butter), egg white needs to be beaten to form foam to provide enough air to support the volume of cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very wet, not as hard as traditional butter cake. Qifeng cake also contains less saturated fat. However, due to the lack of rich flavor of butter cake, Qifeng cake usually needs rich juice, chocolate, fruit and other ingredients

Production steps:

Step 1: add a whole egg, 20 grams of vegetable oil, salt, lemon juice and sugar to the yolk, stir well, and make thick bubbles.

Step 2: sift in the low gluten flour and corn starch, and stir it slowly with a scraper. When stirring, turn it over like a stir fry, and pay attention to lift the bottom part up, so as not to leave a dead corner. After mixing, set aside the yolk paste.

Step 3: sift in the low gluten flour and corn starch, and stir it slowly with a scraper. When stirring, turn it like a stir fry, and pay attention to lift the bottom part up, so as not to leave a dead corner. After mixing, set aside the yolk paste.

Step 4: start to stir the egg white, add lemon juice into the egg white, and beat the egg beater at low speed.

Step 5: when stirring out such a thick bubble, add one third of the remaining 95 grams of fine sugar. Keep stirring for 20 seconds.

Step 6: add another third when you make such a bubble. Keep stirring for 20 seconds.

Step 7: the protein is more delicate, the volume begins to expand, and the last third of the fine sugar is added.

Step 8: turn to high speed to stir.

Step 9: beat about four or five minutes, lift the egg beater, and the protein on the mixing stick is like this: the short, strong small sharp point indicates that the protein is ready.

Step 10: in order to make the egg yolk paste more delicate, use the egg beater to stir the egg yolk paste slightly, and then stir it evenly. The time should not be too long. You can preheat the oven at 150 ℃ for 10 minutes.
11. The egg yolk paste and egg white are all mixed. First take one third of the protein and mix it with the yolk paste.

Step 11: beat the egg yolk paste and protein and start mixing. First take one third of the protein and mix it with the yolk paste.

Step 12: still stir up and down, cut and mix evenly.

Step 13: after mixing the batter, pour into the remaining protein and continue to stir with the previous method.

Step 14: stir in every corner until the batter is fine and thoroughly mixed.

Step 15: pour the batter into the oil-free and water-free clean mold, shake the mold with both hands, then put it into the oven at 150 ℃ for 30 minutes, cover the surface of the cake with tin foil, turn it to 170 ℃ for another 30 minutes.

Step 16: bake the cake out of the oven immediately, put it on the baking net and cool it for 30 minutes before demoulding.

Materials required:

Low gluten flour: 95g

Egg yolk: 60g

Protein: 150g

Whole egg: one

Corn starch: 8g

Vegetable oil: 60 ml

Lemon juice: 40 ml

Salt: a little

Fine granulated sugar: 20g + 95g

White vinegar: 5 ml

Note: Super wordy: 1, hand beating the cheese of protein should pay attention to, the protein must hit chopsticks inserted in the protein and not down. Don't "almost forget it" ha! 2. Whether you use an oven or an electric rice cooker to make a cake, remember to stir every corner of the batter until the batter is fine and thoroughly stirred evenly. Don't be afraid of defoaming and stirring in a hurry. In that case, the finished product will not have fine texture or even shrink and deform. 3. Why shake the batter twice before pouring it into the mold and into the oven? This is to shake off the big bubbles in the batter and make the tissue more delicate. 4. Why should we bake at low temperature first and then at high temperature? This also prevents the cake from shrinking and deforming. Baking at low temperature for 30 minutes will fully develop the cake. At this time, turning to high temperature can keep the cake in such a "high momentum" state without shrinking, and it will also slow down the cracking phenomenon. 5. Because my oven is relatively small, only two layers, the baking mold is very close to the heating tube, the cake surface is easy to scorch, so I usually wrap a layer of tin foil on the mold. If you have a large oven, you don't need tin paper to wrap the mold.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: other

Chinese PinYin : Ji Chu Qi Feng Dan Gao