Vanilla Qifeng(xiang cao qi feng )

Vanilla Qifeng

Introduction:

Production steps:

Step 1: split 1 / 4 vanilla pods, take out seeds and add them into salad oil

Step 2: add sugar to egg yolk and mix well by hand

Step 3: pour hot water into the salad oil and mix

Step 4: pour into the egg yolk paste and stir until the sugar is completely melted

Step 5: add the sifted flour and quickly mix

Step 6: add lemon juice to the protein

Step 7: add the sugar in three times and make a small hook at the end

Step 8: add 1 / 3 protein paste into egg yolk paste and mix well

Step 9: add all the egg yolk paste into the protein paste and mix well

Step 10: into the mold, smooth the surface, shock several times into the furnace, middle and lower, 180 degrees, 30-35 minutes

Step 11: shake a few times after the furnace, and then turn it back immediately

Step 12: demould after cooling completely

Materials required:

Protein: 160g

Egg yolk: 80g

Low powder: 120g

Lemon: 1 / 2 tsp

Oil: 50g

Hot water: 85g

Vanilla pod: 1 / 4 root

Fine sugar: 50g protein, 80g egg yolk

Note: This is the quantity of 20cm hollow Qifeng mold: 1. Mainly for the cognition of protein whipping state, which is between wet and dry, it is easier to mix when making cake paste; 2. Learn from Xiaohe teacher to change the original water and milk into hot water (50 ~ 80 °) and hot milk, so that the sugar can be melted more easily when making egg yolk paste, and the suitable sugar can also be retained When the temperature increases, the cake paste becomes softer; 3. Mr. Xiao Fan's Qi Feng protein whipping method is the same as adding sugar by stages, but the method of calculating on time is used to determine. However, due to the different power of the egg beater and various other external factors, after several attempts (once there was an unfused granulated sugar), the original whipping method (and big bubble small bubble out) is still changed 4. When making the egg yolk paste, use the manual mixer to drive the surrounding powder to mix well from the center point. I feel that this mixing method is more practical. 5. It seems that the order is almost the same. In fact, it's easier to bake the egg yolk paste with the hollow Qifeng model than with the direct cake model. It's just that when baking the egg yolk paste with this amount, there's always a feeling that the hair is not enough I have to run in again. I don't know if it has something to do with not adding baking powder...

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Vanilla

Chinese PinYin : Xiang Cao Qi Feng