Super detailed 8 inch Qifeng cake making method and precautions(chao xiang xi cun qi feng dan gao zhi zuo fang fa ji zhu yi shi xiang )

Super detailed 8 inch Qifeng cake making method and precautions

Introduction:

"Super detailed 8-inch Qifeng cake making method and precautions. If you don't understand anything, you can continue to communicate with other groups. Please don't disturb the advertisement. Baking group 181226931"

Production steps:

Step 1: material preparation

Step 2: first to make egg yolk paste, first add 30g sugar powder into 5 egg yolks at one time.

Step 3: use the manual egg beater to disperse the egg gently, and stir evenly, without sending.

Step 4: add 40 grams of pure milk and 40 grams of salad oil in turn, and stir evenly with a manual egg beater.

Step 5: sift in 85g low gluten flour with a flour sieve, and mix it from bottom to top with a scraper until it is evenly mixed. (turn from the bottom to the top, do not stir in circles, do not over stir, so as to avoid gluten. If the flour is glutened, it may make the cake taste too tough and affect the softness of the cake taste).

Step 6: so the yolk paste is ready.

Step 7: let's start making protein cream. First add 5 drops of lemon juice to the egg whites (add lemon juice to the acidity of the egg whites, and stabilize the foam to help them).

Step 8: beat the egg with electric beater until it is fisheye shaped.

Step 9: then add 1 / 3 of the sugar (20g), continue to beat until the protein begins to thicken.

Step 10: add 1 / 3 of sugar (20g), and then continue to beat with electric egg beater until the protein is thick and there are lines on the surface.

Step 11: add the remaining 1 / 3 of sugar (20g). (if you add too much granulated sugar at one time, it will hinder the foaming of the protein, so when beating the protein, you usually use the method of adding granulated sugar in batches. Of course, it doesn't mean that you can't beat the protein if you add all the sugar at one time, but it will take more effort.)

Step 12: continue to beat with the electric egg beater for a while. When the egg beater is lifted and the protein can be pulled out of the curved sharp corner, it means that it has reached the degree of wet foaming.

Step 13: when the egg beater is lifted, the protein can pull out a short upright sharp corner, which indicates that it has reached the state of dry foaming and can stop stirring. (the level of protein is crucial)

Step 14: put 1 / 3 protein into the egg yolk paste with a scraper, and mix it evenly with a scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming)

Step 15: mix well, then add 1 / 3 protein into the egg yolk paste with scraper, and mix well with scraper.

Step 16: finally, add the remaining 1 / 3 protein cream into the egg yolk paste, and stir evenly with the same method until the protein cream and the egg yolk paste are fully mixed. This is the mixed cake paste. The mixed state and color should be thick and uniform light yellow.

Step 17: pour the mixed cake paste into the mold, hold the mold by hand and shake it on the table,

Step 18: shake out the bubble inside.

Step 19: preheat the oven at 180 degrees for 5 minutes, and then bake the mold in the oven. (180 degrees, up and down, middle and lower, 50 minutes)

Step 20: after baking the cake, take it out of the oven, shake it on the table twice, and then buckle it on the cooling rack until it cools.

Step 21: after cooling completely, take off the cooling rack, turn the cake mold to the front, and demould it with demoulding knife. (making n times of 8-inch Qifeng cake, the height is about 5.5cm)

Step 22: press Qi Feng cake down with your hands,

Step 23: press the Qifeng cake down with your hand, and the Qifeng cake will bounce back to its original appearance, which means that it is successful. (you can take a closer look at this picture. Because I used too much force, three places on the surface of Qifeng cake have been broken by my fingers.)

Step 24: cut into pieces and enjoy (it's delicious to eat directly). Can also be used to make a variety of decorative cake! (Junzhi always beat egg white before making egg yolk paste. Previously, it was made according to Junzhi's recipe. Beat egg white first and put it aside or in the refrigerator, but it's easy to defoaming. So I now make Qifeng egg yolk paste before making egg white. It's not easy to defoaming, and the success rate will be greatly increased.)

Materials required:

Eggs: 5

Salad oil: 40g

Fine granulated sugar: 60g

Lemon juice: 5 drops

Low gluten flour: 85g

Pure milk: 40g

Powdered sugar: 30g

Note: baking time: 50 minutes baking temperature: 180 degrees oven level: middle and lower baking category size: 8 inches finished product for several people to eat: 3-5 people material formula dosage can make how many finished products: 1 upper and lower heating tube temperature control: upper and lower heating tube temperature control at the same time. Note: first, when sending egg white midway sugar, it is best to add three times, In this way, the texture of the egg white will gradually become fine. (if too much sugar is added at one time, it will hinder the foaming of the protein, so when beating the protein, it is generally used to add sugar in batches.) 2、 When the beaten egg yolk paste and protein cream are mixed together, do not draw circles. If the circles are drawn, the protein cream will be defoaming. If the protein cream is defoaming, the Qifeng cake will not grow. The correct way is to draw from the middle, turn it up from the bottom, and pour the cake paste into the mold, Hold the mold by hand and shake it on the table to shake out the air bubble inside. If it doesn't shake, the baked cake will be empty. 3、 The protein must be beaten until it is dry and foamy, and then the Qifeng cake will come out. If it is wet foaming, Qifeng cake will not be fluffy. 4、 Keep the egg yolk and protein in the beating basin or glass bowl free of water and oil. 5、 It is recommended to use anode cake mold to make Qifeng cake, but it is not recommended to use non stick mold to make Qifeng cake. Because of the softness of the cake, the ordinary mold will make the cake unable to get up. When it is baked, the cake will lie down. The characteristics of anode mould are: the periphery of the mould is similar to frosting, and Qifeng cake liquid can climb up along the edge, greatly improving the success rate.)

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Chao Xiang Xi Cun Qi Feng Dan Gao Zhi Zuo Fang Fa Ji Zhu Yi Shi Xiang