Black sugar dried Qifeng cake(hei tang guo gan qi feng dan gao )

Black sugar dried Qifeng cake

Introduction:

"This kind of Qifeng is rich, full-bodied and warm because it is added with rum and a large number of dried nuts, and all uses brown sugar. When it is roasted, the aroma is overflowing. It's a very good Qifeng. It's used for breakfast and afternoon tea, or roasted as a gift. It tastes better when it's cold. The recipe comes from Mr. Nakajima's Qifeng cake (the material below is a 19cm hollow mold. I used half of the 6-inch mold, which is a little short. I feel that the 6-inch mold can be made with 3 / 4 of the quantity)

Production steps:

Step 1: reserve each raw material. Rum and water mixture, black sugar or brown sugar have caking in advance of crushing, the best screening. Separation of egg yolk protein.

Step 2: put the protein in the freezer until there is a thin layer of ice on the edge.

Step 3: Add 20 grams of brown sugar to egg yolk and stir until dissolved. Add rum, water and corn oil.

Step 4: stir for about 5 minutes until the cake is emulsified. After emulsification, the cake tastes more moist. (emulsification is not a way to send. Don't use too much force.)

Step 5: sift the low flour and whole wheat flour, and pour the screened bran into the egg yolk. Mix well until there is no dry powder.

Step 6: add 40g brown sugar into the protein in three times and beat to about 8g. (preheat the oven to 200 degrees when whipping the egg white)

Step 7: add 1 / 3 protein into the egg yolk paste and stir well.

Step 8: pour in the remaining protein and stir well.

Step 9: add dried fruit and nuts, mix well.

Step 10: pour it into the mold, scrape it flat and shake it a few times. Put it into the preheated oven and adjust the temperature to 170 ℃ for 35 minutes. (please adjust the specific temperature according to your oven. My two eggs are heated at 160 ℃ and then cooled at 170 ℃ for about 28 minutes.) When it comes out of the oven, it falls from a high place and immediately reverses until it is cool.

Materials required:

Large eggs: 4

Low powder: 50g

Whole wheat flour: 20g

Corn oil: 30g

Rum: 15g

Water: 35g

Dried fruit: 70 to 100 g

Walnut: 20-30g

Black sugar: 60g (20g egg yolk, 40g protein)

Precautions: 1. Dried fruit can be added according to the sweetness of your favorite cake. The more the product, the sweeter.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Hei Tang Guo Gan Qi Feng Dan Gao