The story Qi Feng and I have to tell --- original Qi Feng(wo he qi feng bu de bu shuo de gu shi yuan wei qi feng )

The story Qi Feng and I have to tell --- original Qi Feng

Introduction:

"Qi Feng, who is called seven crazy, is only successful after being mad for seven times. The story between Qi Feng and me can probably be written as a history book of blood and tears. The first time I came back after losing the oven, the first thing I did was Qi Feng. However, it was wet, collapsed, and the surface was black. There was a hole in the middle. For the second time, I carefully followed the prescription, but I failed again and again Yes, every finished product always collapses. My husband gives me a nickname when it's wet in the middle!!! He said: "if you press it down, your Qi Feng will pop up immediately. It's full of elasticity. If you press it down, your Qi Feng will never come back!" After every failure, I look for reasons on the Internet, watch videos and posts, but I still have no success. Every time I see the failure of Qi Feng, I sit there alone and want to cry to thank my husband. Every time I comfort me and say that you will succeed next time! I even thought that maybe I didn't have this talent at all. For a period of time, I only dared to bake some cookies and biscuits, but I didn't dare to bake Qifeng any more. Until one time, I summoned up my courage to bake Qifeng and put it there for a long time. When I went to see it again, I found that it was successful. It didn't collapse, it wasn't wet, it didn't close my waist, and I wanted to smile up to the sky.... Only then did I know the reason why I failed every time. As soon as I came out of the oven, I wanted to see if it was successful or not. I picked it up before it cooled down... Fortunately, it finally succeeded. "

Production steps:

Step 1: pour the protein into the oil-free basin

Step 2: pour the yolk into another bowl

Step 3: beat the salad oil and milk evenly until they are blended, without separation of water and oil

Step 4: add egg yolk into the salad oil and milk mixture, and stir well

Step 5: add sugar and sift in low gluten flour

Step 6: I beat it with a manual egg beater, so when I beat it, I can stir it in an irregular direction until there are no particles, and the egg yolk is in the state of paste

Step 7: add salt and lemon juice to the protein

Step 8: add the sugar in three times, the first time to the coarse bubble, the second time to the fine protein, and the third time to the texture. I haven't tried to add it at one time, but before we reach that level, we'd better be honest and add it separately

Step 9: in the state of the added protein paste, there are short vertical small sharp corners on the head of the egg beater, and try to test in several places of the egg beater

Step 10: take one third of the protein paste into the egg yolk paste, mix evenly, turn up and down, don't circle, and try not to press the protein paste with the scraper to avoid defoaming

Step 11: pour the mixed egg paste back into the remaining two-thirds of the protein paste, or turn it up and down until the separation of the protein paste and the yolk paste is invisible

Step 12: mix the batter.. Light yellow delicate shape, and then set the mold baking. Preheat the oven at 130 ℃ for 10 minutes and bake it at 130 ℃ for 20 minutes. When the cake rises to the highest point above the mold, bake it at 150 ℃ for 30 minutes. The cake will fall back to the height of the mold, and the middle and lower layers will rise.

Step 13: tap the cake with your hand to see if it is elastic and flowing. If so, add baking time.

Step 14: come out of the oven, shake it, flip it to the baking net until it's cool. Dear friends, you must be cool!!

Step 15: film removal

Materials required:

Eggs: 5

Low gluten flour: 85g

Salad oil: 40g

Milk: 40g

Sugar (into protein): 60g

Sugar (into egg yolk): 30g

Salt: 1g

Lemon juice or white vinegar: a few drops

Note: the above is the amount of 8 inches, 6 inches of material multiplied by 0.6, you students, when beating protein, you must hit the right place, I asked some god before, they even wet send can bake successful Qi Feng, our level is not enough, or honest point hit the right place, and also pay attention to mixing, don't take scraper pressure protein paste, free of defoaming, mixing is like a stir fry Like, turn and turn.... If the oven temperature is not accurate, you can make a thermometer, which is easier to control..

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Wo He Qi Feng Bu De Bu Shuo De Gu Shi Yuan Wei Qi Feng