Brown sugar Qi Feng(hong tang qi feng )

Brown sugar Qi Feng

Introduction:

"Qifeng cake has been made several times, but it's the first time to use brown sugar. The color is not as good as white sugar, but the taste is good."

Production steps:

Step 1: get all the materials ready

Step 2: put the egg white and yolk into an oil-free and water-free container respectively, and put 10 grams of brown sugar into the yolk to stir evenly

Step 3: put in the milk and stir well

Step 4: add salad oil and stir well

Step 5: sift in flour

Step 6: stir until there is no granular yolk paste

Step 7: divide the egg white into the remaining brown sugar three times

Step 8: beat until hard foaming

Step 9: take one third of the protein into the egg yolk paste, copy up and down evenly

Step 10: pour the egg yolk paste into the egg white, and copy it up and down evenly

Step 11: pour the egg yolk paste into the mold and shake out the bubbles

Step 12: preheat the oven at 170 ℃ for 60 minutes

Materials required:

Low gluten flour: 80g

Eggs: 5

Salad oil: 40g

Milk: 40g

Brown sugar: 50g

Precautions: 1. The baking time depends on your oven. 2. Cover the tin paper after coloring, so as to avoid too deep color. 3. The egg yolk paste and protein must be mixed up, so as to avoid defoaming

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hong Tang Qi Feng