My perfect experience record of Qi Feng [Qi Feng cake](wo de wan mei qi feng xin de ji lu qi feng dan gao )

My perfect experience record of Qi Feng [Qi Feng cake]

Introduction:

"When it comes to Qifeng cake, it really drives people mad. It has been made many times, either seriously cracked or not cooked inside, or retracted. Sometimes it's hard to bake. When I finally made the perfect Qi Feng, I was really excited. For the professional, it may not be very good, but for myself, I was quite satisfied. On August 18, I celebrated my son's first birthday ahead of time. A few months ago, I thought about making my son's first birthday cake. I had to buy all the cream in advance, and I had a rough idea of the shape of the cake. But I didn't know that the Qifeng cake on that day was too bad. It wasn't tall at all, and it was hard. In the end, I didn't make a cake. I'm ashamed to have prepared it for a long time in advance. Qi Feng is still the most basic cake, and I've bought the oven for several months. I can't make a good cake, so I'm determined to conquer Qi Feng's cake. For two nights, my son went to bed. I flipped the cake in the kitchen. On the first night, I prepared the cake according to the original formula, weighed it well, and put it in the oven, which was as good as the original formula from protein to mixing. To make sure it's done, it's nice to run every few minutes to have a look. But only ten minutes, the cake has grown very high, the skin color has become dark, there are forty minutes! Baking it again is not to scorch off, so I covered the cake with a piece of tin foil and lowered the temperature, so the cake was seriously retracted. The next night, I always felt that the previous steps were quite smooth, so I was a little sloppy. When I poured the stirred protein into the mold, I found that there was still evenly stirred protein in it. Regardless of it, I learned from the lesson of the previous night. I lowered the temperature and baked it better than the previous day, but there were a few big pores in it. Later, I made it twice Now I'm at ease. The experience is summarized. 1. Slow baking at low temperature, too high temperature, the cake will grow too fast, crack and sag. 2. The protein must be sent in place. If it is not in place, it is easy to defoaming when mixed with egg yolk. The cake baked after defoaming is hard. 3. The egg paste should be stirred well. If it is not stirred evenly, the baked cake will have big pores and will not be fine. 4. The heart is the key, once the heart found that things really do not think so difficult

Production steps:

Step 1: prepare materials.

Step 2: separate the egg yolk and egg white in two clean containers without oil and water.

Step 3: add sugar to the yolk container.

Step 4: mix well.

Step 5: add milk and stir well.

Step 6: add oil and stir well, then put it aside.

Step 7: add 1 / 3 sugar to the egg white container.

Step 8: beat quickly for one or two minutes, as shown in the figure, and then add one third of the sugar in step 8.

Step 9: beat quickly for about one or two minutes, as shown in the figure. Step 9: add all the remaining sugar.

Step 10: quick beating, as shown in the diagram, the beater is inserted into the egg white and lifted up. There will be a small triangle of beating egg white on the beater, so that it can be sent well.

Step 11: sift the egg yolk into the low concentrate flour three times and mix well.

Step 12: the yolk should be a paste.

Step 13: add the beaten egg white to the batter.

Step 14: it is better to add it in three times and stir it evenly.

Step 15: pour into the 8-inch cake mold, smooth and shake twice.

Step 16: put it into the preheated oven and bake at 120 degrees above and below for 1 hour.

Step 17: bake the cake for half an hour.

Step 18: baked cake effect.

Step 19: remove the buckles from the oven after baking and demould after cooling.

Step 20: effect after demoulding.

Materials required:

Eggs: 5

Oil: 40g

Milk: 40g

Protein sugar: 40g

Yolk sugar: 20g

Low concentrate flour: 85g

Note: 1. The sugar added in the protein and yolk is 20g and 10g less than that in the original recipe. It tastes just sweet. If you like to eat sweeter, you can add more. 2. Sugar is added to the protein three times just to make it easier to beat, or it can be added at one time. 3. The purpose of sifting flour into the egg paste three times is to make it easier to mix the flour and the egg paste evenly. It is not easy to mix the flour and the egg paste evenly when sifting in at one time. 4. The whipped egg beater is inserted into the egg white. There will be a small triangle on the egg beater. If not, it means that you are not whipped well. If not, the baked cake will be hard. 5. In fact, it's not difficult to pass the egg white. It only takes about 5-6 minutes here. It's also possible that different beaters have different passing time. 6. When mixing the protein and egg paste, turn it up and down, and pay attention to defoaming. In fact, if you have a good protein beating method, it is not easy to defoaming, otherwise. 7. It's just right for me to bake at 120 ℃ for an hour. Maybe the temperature of the oven is different, but it's not wrong to bake slowly at low temperature. 8. When demoulding, you can draw a circle around the cake with a toothpick, which will make it easier to take off.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wo De Wan Mei Qi Feng Xin De Ji Lu Qi Feng Dan Gao