6 inch Qifeng cake(cun qi feng dan gao )

6 inch Qifeng cake

Introduction:

Production steps:

Step 1: 2 bigger eggs, separate the yolk and the white first.

Step 2: 30g salad oil, 30g milk, 45g low flour, 40g fine granulated sugar (beat protein) and 10g fine granulated sugar (add egg yolk)

Step 3: open the egg beater at low speed and beat the egg white until it bubbles

Step 4: add 40g of sugar into the protein in three times, add one third of sugar into the protein each time, stir at low speed until fine.

Step 5: then add part of the sugar into the egg white, and beat until the egg white is curved after lifting the beater.

Step 6: add the sugar to the egg white and stir until the egg is upright after lifting the beater. That's the protein you beat. But be careful not to overdo it.

Step 7: put the beaten protein into the refrigerator for storage, then add 10 grams of sugar into the egg yolk and stir well.

Step 8: then add 30 grams of milk and stir well.

Step 9: add 30 grams of tasteless salad oil and stir.

Step 10: sift in 45g of low gluten flour. The low gluten flour must be sifted.

Step 11: stir the egg yolk paste up and down, and remember not to stir in circles. If you stir too much, it will lead to gluten in the paste and Qi Feng's collapse and cracking.

Step 12: add a third of the protein into the egg yolk paste and stir it up and down.

Step 13: add all the protein into the egg yolk paste and stir well. The same way to stir up and down, do not stir too much.

Step 14: stir the batter as shown in the picture.

Step 15: put it into the mold, then lift the mold and shake it a few times to shake out the big bubbles in the batter.

Step 16: put the batter into the preheated oven, middle and lower layers, bake 150 degrees, 35 minutes. Each oven power size is different, time and temperature for reference only.

Step 17: after baking, the Qifeng cake should be inverted immediately and demoulded at natural cool temperature.

Materials required:

Eggs: 2

Tasteless salad oil: 30g

Pure milk: 30g

Low gluten flour: 45g

Fine granulated sugar: 10g

Note: I'm a post-85 super food girl who loves beauty very much. I like food and food photography. Thank you for your attention. I'll share with you my beautiful secret of eating while being thin! I love to eat, weight only maintained between 80-90 Jin, height 160 I was also a 120 Jin fat girl oh! So as long as you eat in the right way and at the right time, you will enjoy the delicious food and enjoy the slim!

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Cun Qi Feng Dan Gao