Basic Qifeng cake(ji chu qi feng dan gao )

Basic Qifeng cake

Introduction:

"I think the most basic thing in baking is to master the making of Qifeng cake. Qi Feng's materials are very simple and easy to buy. Only skilled in its production can we better study other more difficult baking works. "

Production steps:

Step 1: prepare all materials as shown in the figure

Step 2: beat three eggs into a water-free and oil-free basin, gently dig the yolk into another basin with a small spoon, at this time, the protein and yolk are separated.

Step 3: beat the egg white at high speed with electric beater, and add 38g sugar in three times

Step 4: keep using the electric beater until the protein is "wet". (that is, as shown in the picture, beating until the egg beater is lifted, the egg white will leave a small curved corner, and the egg white will not fall out after the bowl is turned upside down)

Step 5: put the protein into the refrigerator temporarily to avoid melting.

Step 6: now look at the yolks. Beat the yolk gently with a hand beater. (note, don't hit too hard here, just a little bit.)

Step 7: add the remaining 18 grams of sugar into the egg yolk and beat well

Step 8: pour 24g salad oil into the egg yolk paste and beat well

Step 9: pour 24 grams of milk into the bottle and continue to beat

Step 10: at this time, the yolk paste is already very thin, so the sugar inside should be melted as much as possible.

Step 11: sift the low gluten flour into the egg yolk paste gently, and continue to stir gently with the manual beater to avoid lumps.

Step 12: attention: don't stir too hard, and don't stir too long, so as to avoid excessive reinforcement. (it's the faint lines left after a circle of manual eggbeater)

Step 13: take out the protein from the refrigerator and put one third into the batter

Step 14: use a small spoon (preferably a plastic spoon) to gently cut and mix up and down (Note: this step is the most important step in the whole production process, do not stir in circles, cut and mix up and down, otherwise it will defoaming and the cake will collapse when baking!)

Step 15: pour the evenly mixed cake paste into the bowl with two-thirds protein left, and continue to cut up and down until all are evenly mixed.

Step 16: finally, pour the cake paste into the mold at one time, and try not to waste it. (but don't fill it up, because the cake will swell during baking)

Step 17: preheat the oven five minutes in advance to 180 degrees.

Step 18: put the cake mold into the preheated oven, bake over high and low heat, 40 minutes, 180 degrees

Step 19: fresh cake!! Eating the cake baked by yourself just makes a difference. It's very delicate, with a nice mouthfeel, and it's healthy and safe. It doesn't have the flavor of cake shop cake.

Step 20: finished product drawing

Materials required:

Eggs: 3

Sugar: 18 + 38g

Low gluten flour: 50g

Milk: 24ml

Salad oil: 24ml

Note: (1) salad oil can be replaced by other oils, but it must be tasteless, such as soybean oil, blend oil, etc. Do not have rapeseed oil, peanut oil, etc., otherwise the taste of the cake will be poor. (2) Once again remind: egg yolk paste and protein mixing, must not circle stirring, must cut up and down mix! I've failed a few times because of this. (3) This is just the most basic way, you can also according to their own taste to different accessories, such as: chocolate chips, raisins, almonds, etc., with it to wipe jam for breakfast is also a very good choice!

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Ji Chu Qi Feng Dan Gao