Eight inch Chifeng cake(ba cun qi feng dan gao )

Eight inch Chifeng cake

Introduction:

"Qifeng cake is the basis of baking. Mousse cake and cream cake all need Qifeng cake as the basis. There are many versions of recipes on the Internet. I have tried many and failed many times (the cake is not dense enough, not foamy enough, will collapse and so on). This is the simplest recipe I have ever seen. It should be successful if I follow it!! This is the amount of eight inch Chifeng cake (I've made countless!)... There may be a lot of words, but I still hope that interested friends can read it. After reading it once, follow it. It's easy to get used to. The main thing is that there are many things to pay attention to... Come on! "

Production steps:

Step 1: prepare materials

Step 2: white egg yolk separation, egg yolk basin to ensure no oil, no water;

Step 3: add 30g sugar to 5 egg yolks and beat them gently with a beater. Don't beat the yolk (if the yolk gets lighter and bigger, it means it's beaten). Egg yolk will lead to large holes in Qifeng cake, which is not delicate enough. )

Step 4: add 40g salad oil (add in 2-3 times) and 40g milk (add in 2-3 times) in turn, and stir well.

Step 5: add 85 grams of sifted flour and gently mix with a rubber scraper

Step 6: don't over stir the flour to avoid gluten. Set aside.

The seventh step: add a little lemon juice and Tata powder to the egg whites and beat the egg whites to the fish eye vesicle with the egg whisk. Add the 1/3 granulated sugar (20 grams) and continue beating until the protein becomes thicker and thicker. Then add 1/3 sugar. Then continue to beat until the protein is thick and there are lines on the surface, add the remaining 1 / 3 sugar. Continue to beat for a while. When you lift the egg beater, the protein will not collapse when it can pull out the short upright sharp corner, indicating that it has reached the degree of dry foaming and can stop.

Step 8: add 1 / 3 protein to the egg yolk paste. Gently stir with a rubber scraper (from the bottom to the top, do not stir in circles, so as to avoid protein defoaming). After mixing well, pour all the egg yolk paste into the basin containing protein, and mix well with the same method until the protein and egg yolk paste are fully mixed.

Step 9: pour the mixed cake paste into the mold, smooth it, hold the mold by hand and shake it on the table twice to shake out the air bubble inside.

Step 10: preheat the oven, 170 degrees, heat up and down, about 1 hour (each oven is different, I bake 40-50 minutes). Take the baked cake out of the oven and immediately put it on the cooling rack until it cools.

Step 11: demould, cut into pieces and enjoy (it's delicious to eat directly). It can also be used to make all kinds of cake.

Materials required:

Eggs: 5

Low gluten flour: 85g

Blended oil: 40g

Milk: 40g

Sugar (egg yolk): 30g

Sugar (protein): 60g

Lemon juice: a little

Note: 1, the basin of protein must be free of oil and water, otherwise it will affect the stability. 2. The white sugar of egg yolk paste can be reduced appropriately (I usually use 10g), for the sake of health. The amount of white sugar in protein should not be reduced as far as possible, which will affect the quality of protein. 2. Lemon juice can remove the fishy smell of eggs (it can't be replaced by white vinegar). Tata powder is a stabilizer, which seems to make the protein faster to disperse and fix (it can't be omitted). I've tried a formula without Tata powder, and the effect is the same, but it may take longer to beat the protein. 3. When the egg beater is lifted, the protein can be pulled out of the curved sharp corner, indicating that it has reached the degree of wet foaming. If it is to make Qifeng cake roll, it is enough to send the protein to this level. But if you want to make a regular Qifeng cake, you need to continue stirring. When the egg beater is lifted, the protein can pull out a short vertical sharp corner, which indicates that it has reached the state of dry foaming and can stop stirring. After the dry foaming, do not continue to stir. If you stir too much, the protein will start to be lumpy, which will cause the failure of Qifeng production. 4. Pour the cake paste into the mold and shake it twice on the table to shake out the air bubble inside, which can make the cake smooth and dense. 5. The time of preheating the oven and baking the cake should not exceed 60 minutes, 170 degrees. The cake should be placed in the middle and lower layer of the oven (if the oven is small, my home is 16 liters). The cake will swell and bubble very high in the middle. If it is placed in the middle layer, it may touch the heat pipe. 6. When baking Qifeng cake, you must not open the oven to see the wind. When the cake meets cold air, it will collapse. 7. Complete coloring, turn brown, you can stop baking, not necessarily 60 minutes. 8. Take out the baked cake in time, shake it twice on the table (relax the cake and mold), and put it back to cool. (if you don't take it out in time, the cake will collapse when it meets the cooling steam in the oven! If you don't place it upside down, it will collapse in the air! When inverting, the cake is suspended. My method is to put it in the middle of two plates!)

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ba Cun Qi Feng Dan Gao