Qifeng cake -- soft as cotton(qi feng dan gao qing rou ru mian )

Qifeng cake -- soft as cotton

Introduction:

"In fact, I learned to cook from this website two years ago, and I didn't start to publish my own recipes until two years later. Since I bought baking tools at home last week, I have been making cakes at home every day. This is the first time to make a successful cake. Before, when there was no oven, it was all made with an electric pressure cooker. It didn't work at all, and it felt wet. Now with the oven, all the problems have been solved! "

Production steps:

Step 1: add sugar to five yolks

Step 2: beat well with the beater

Step 3: add salad oil and beat well

Step 4: add milk and stir well

Step 5: sift in flour

Step 6: circle from the middle and turn up. Stir in this way until there is no flour

Step 7: drop two drops of white vinegar into the egg white to reach this level and add one third of sugar

Step 8: at this level, add another third

Step 9: to this extent, add all the sugar, this time is wet foaming.

Step 10: beat the egg white and pull up a small upright point, which is hard foaming. Don't send it at this time.

Step 11: add 1 / 3 protein to the egg yolk paste, and repeat the method of turning the egg yolk upward from the middle. If you stir the egg yolk in circles, the cake will not rise when baking.

Step 12: pour it back into the protein bowl and repeat the stirring until no protein is found.

Step 13: pour in the abrasives and shake them twice to eliminate bubbles. If you are afraid that the movable bottom will leak, you can wrap a layer of silicone paper or tin paper on the movable bottom plate.

Step 14: set the oven temperature at 160 ℃ for 1 hour.

Step 15: after baking, put it on the grill to air, then demould.

Step 16: after cutting, you can use it!!

Materials required:

Egg white: 5

Sugar (egg white): 60g

Low gluten flour: 100g

Milk: 50g

Yolks: 5

Sugar (egg yolk): 15g

Salad oil: 50g

White vinegar: two drops

Note: when beating egg white, add a few drops of white vinegar or lemon juice at the end, which will make the protein easier to pass.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao Qing Rou Ru Mian