Two "basic Qifeng cakes"(liang kuan ji ben qi feng dan gao )

Two "basic Qifeng cakes"

Introduction:

The texture of "Qifeng cake" is fine and soft. It can be stored in the refrigerator after being prepared. After being refrigerated, Qifeng will never change its flavor and lose its softness, but the disadvantage is that it tastes lighter. Usually, cake makers use Qifeng cake to make various kinds of cream cakes and mousse cakes. Qifeng cake is only used as a blank. A good Qifeng cake, you can imagine to play and carve it, in the hands of skilled cake maker, instant a cake blank can be transformed into a variety of strange and beautiful shapes of different varieties of small cakes, and the huge multi-layer wedding cake is also made of Qifeng, just bake the blank bigger. In daily life, the simplest way is to use it to slice and spread jam to make a simple and quick "cake sandwich jam row". With a little embellishment, it is very good to use it as breakfast or banquet dessert! The heat of "Qifeng cake" itself is not big, because there is no butter in it. When it is made, it only uses salad oil or ordinary cooking oil which is tasteless and colorless, so it will not harden after refrigeration. If you like, you can add some juice or milk to improve its taste. It can also be made into the original flavor of Qifeng. Just add a few drops of vanilla essence to the cake paste, and the taste will be great! After baking, if you want to use it to make a small cake, you'd better remove the cake skin. But it's too extravagant to peel a beautiful piece of Qifeng at home, ha ha! Family production should be based on the principle of economy. In the cake shop, the loss can be accounted for by the customers, while all the waste at home can only be borne by the customers themselves. Therefore, the best way is to dry the Qifeng cake slightly after baking, cover a piece of baking paper when it is still warm, and then put on thin rubber gloves with both hands. Just rub it gently on the surface of the cake, and then use soft gloves Just brush off the dander with a brush. You'd better not throw away the cake dander. It can also be used. You can crush the cake dander and mix it with sugar and fruit to make a filling for dessert. It tastes good, ha ha! Today, we are going to make two "basic Qifeng cakes" of different shapes and six inches in size, as follows:

Production steps:

Step 1: separate the egg yolk from the egg yolk and put them into two pots. First, pour the salad oil into the egg yolk, salt and baking powder into the yolk, pour in the milk, drop a few drops of vanilla essence, and put in a quarter of the sugar powder.

Step 2: drop a few drops of white vinegar into the egg white, and beat well with the low speed of the electric egg beater.

Step 3: beat the protein to neutral foam with the medium speed of the egg beater, and then add the powdered sugar in three times. Beat the powdered sugar well for each time, and then add the powdered sugar for the second time.

Step 4: after adding powdered sugar in different times, adjust the egg beater from medium speed to high speed to thoroughly disperse the protein. After the protein is dispersed, reduce the speed of the egg beater in different gears to make it stop smoothly from high to low.

Step 5: after beating the egg yolk, start beating the egg yolk. During the operation, be sure to beat the oil-free raw material first, and then use the egg beater to beat the raw material with oil. Unless you use two egg beaters, especially when the room temperature is low, if the egg beater stirs with oil, the protein will be difficult to beat.

Step 6: beat the egg yolk with raw materials until smooth, and then sift in the flour with fine sieve.

Step 7: stir evenly with a flour shovel, mix the flour evenly, add the protein paste in three times, add the protein paste once, and then add the second time.

Step 8: when mixing the cake paste, do not stir it vigorously. On the one hand, it is easy to defoaming and affect the puff in the baking process. On the other hand, it is easy to make the paste gluten and affect the taste.

Step 9: mix the cake paste well, pour half into the heart-shaped mold, and fill it with 7%.

Step 10: pour the other half of the cake paste into a round mold.

Step 11: heat the preheated oven to 160 ℃ and lower it to 140 ℃. Put the baking tray and mold into the middle frame of the oven and bake for 30-35 minutes.

Step 12: turn the baked cake upside down on the steel bar air rack, and then demould it with a mold shovel.

Step 13: cool the baked round cake according to this method.

Step 14: This is the heart-shaped Qifeng cake after stripping and peeling.

Step 15: This is a round Chifeng cake after stripping and peeling.

Materials required:

Low gluten flour: 120g

Eggs: Four

Milk: 20ml

Powdered sugar: 80g

Baking powder: 3 G

Salad oil: 20g

Salt: 2G

White vinegar: 3 G

Vanilla extract: 1g

Note: Qifeng cake features: egg aroma with vanilla aroma, cake tissue is fine and soft, cake body is flat, slightly prominent but not collapsed. Warm tips: 1. Check whether the cake is raw or cooked. You can insert a toothpick into the center of the cake. After pulling it out, it is very dry to prove that the cake is cooked. Then increase the fire by 10 degrees and bake it for 3 minutes to make it better. When the cake is taken out, open the oven door and let it dry for a while before taking it out. Especially in the case of low room temperature in winter, if the cake is taken out immediately, it is easy to collapse when it is cold, and it is not easy to collapse in summer. 2. When whipping the egg white, use the method of low medium high to high medium low to increase or decrease the gears. Turn it into a habitual operation method, and the ideal cake will be made naturally. 3. When beating the whole egg or egg white, it is usually easy to beat at 25-35 degrees. If the temperature is lower than this, measures should be taken. In the refrigerator room fresh eggs, must be taken out in advance, so that the natural temperature after reuse. In summer, you don't need to use tartar or white vinegar. It's better to use up the egg paste within an hour. It's easy to defoaming after a long time, which will affect the quality of the cake. This kind of "basic Qifeng cake" with big stir fry spoon is ready. It can be used to make a lot of shapes and various characteristics of the cake. The picture shown below is a Qifeng cake that has been peeled, for your reference!

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Liang Kuan Ji Ben Qi Feng Dan Gao