Chiffon (qi feng )

Chiffon

Introduction:

The reason why Qifeng cake is called "Qifeng" by the majority of baking friends is that it is not easy to succeed, which has deeply affected the enthusiasm of the baking friends. I believe that many bakeries have been mad by Qi Feng for countless times like me. The oven is good. Once the oven collapses, shrinks, cracks and a series of problems, none of them is perfect without being mad. In this way, the more unsuccessful I am, the more I want to overcome it. I read the master's blog again and again, and practice it step by step. Finally, my fourth atmosphere is not the above problems, which can be regarded as success! Happy, not waiting for Qi Feng to cool down completely, he cut it into pieces like this. However, it's really delicious, continuous, soft... Four steps to make Qifeng not mad --- Qifeng's production is divided into four steps, beating egg yolk: beating egg yolk, mixing egg yolk paste and protein, baking Qifeng. These four steps should be carefully completed step by step, and no mistakes should be made in each link, otherwise it will be mad! Four steps to create "Qi Feng"

Production steps:

Materials required:

Low powder: 70g

Corn starch: 20g

Eggs: 5

Sugar: 6030 G

Milk: 40g

Salad oil: 40g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng