Qifeng cake (8 "5 egg formula)(qi feng dan gao cun dan pei fang )

Qifeng cake (8 "5 egg formula)

Introduction:

"Qifeng cake [Q ī f ē ng] is a transliteration of English chiffon cake. It belongs to sponge cake type. Its texture is very light. It uses vegetable oil, eggs, sugar, flour and baking powder as the basic materials. Qifeng cake is one of the most popular cakes at present, with bulky tissue, high moisture content, light taste and moist and tender taste. (I use the recipe of Mr. Jun Zhi. I made a little improvement according to my oven and the specific situation for your reference.)

Production steps:

Step 1: the flour needs to be sifted, the egg yolk is separated, the basin containing protein should be oil-free and water-free, and the stainless steel basin is the best

Second step: beat the egg whites with the egg beater and add the 1/3 granulated sugar. Continue stirring until the protein starts thickening. When adding a thick froth, add the 1/3 sugar and then continue stirring. When the protein is thicker, add the remaining 1/ 3 sugar when the grain appears on the surface.

Step 3: continue beating for a while. When you lift the egg beater and the protein can pull out the curved sharp corner, it means 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. However, if you want to make a regular Qifeng cake, you need to continue stirring. When you lift the egg beater, the protein can pull out a short vertical sharp corner, which means that it has reached the state of dry foaming. You can stop stirring, put the beaten protein into the refrigerator for refrigeration, and start to make yolk paste

Step 4: add 5 egg yolks to the rest of the sugar and beat them gently with the 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 5: add 40g salad oil and 40g milk in turn, stir well

Step 6: add the sifted flour and mix it with a rubber scraper. Don't over stir to avoid gluten in the flour. This is a good egg yolk paste

Step 7: add the sifted flour and gently mix with a rubber scraper. Don't over stir to avoid gluten in the flour. This is a good egg yolk paste

Step 8: fill 1 / 3 protein into 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 evenly, pour all the egg yolk paste into the basin filled with protein, and stir evenly with the same method until the protein and the egg yolk paste are fully mixed

Step 9: This is the mixed cake paste. The mixed state should be thick and uniform light yellow. If you do this step, the cake paste can reach the state in the picture, then congratulations, you have made 90% success

Step 10: 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 11: into the oven, 150 degrees, about 1 hour. Take the baked cake out of the oven and immediately put it on the cooling rack until it cools

Step 12: then, demould and cut into pieces to enjoy (eating directly is very delicious). It can also be used to make all kinds of decorative cakes

Materials required:

Low gluten flour: 80g

Eggs: 5

Salad oil: 40g

Fresh milk: 40g

Fine granulated sugar: 90g

Note: 1. Whether eggs need to be refrigerated. Observe your blog, there are two kinds of views, one is that the protein needs to be refrigerated to make it easier to pass, the other is that the protein needs to be warmed back to make it easier to pass at room temperature. I didn't study these two theories carefully. In the past, most of them were cooked with eggs at room temperature. Recently, I began to try to use frozen eggs. But these two situations are basically the same for me - they are both dry foaming in 4 or 5 minutes (hand beating, non electric egg beater). This photo was taken with frozen eggs, plus the photo taking time and a short break, which was no more than 10 minutes in total. 2. Many students think that Qi Feng has a fishy smell after baking, that is, he still has a fishy smell after using high-quality eggs and adding vanilla powder, which is not as delicious as those bought outside. My opinion is: it is very likely that Qi Feng is not fully baked. I have used many kinds of eggs, expensive, cheap, the effect is not too big difference, and the taste is very good, do not add spices, there is no egg smell. It can be imagined that the cakes sold in the cake shop outside will not use too expensive eggs and too high-grade spices. 3. There are two ways to detect whether Qi Feng is baked. One is to press it to see if there is a rustle. The other is to use a toothpick to insert it to see if there is any residue on the toothpick. But here I would like to say that neither method is safe, especially the first one. The second is about the method of toothpick test. Countless experiences tell me that toothpick is clean, which does not mean that the cake is completely cooked. It is better to make a comprehensive judgment according to your own experience. For example, my oven, baking at 170 ℃ for about 1 hour (Changdi cvr900), what about your oven? Let it tell you! 4. If you don't have enough manufacturing experience and professional knowledge, don't adjust Qi Feng's formula at will. A successful Qi Feng is not only complete in appearance, but also has a fine texture like clouds and a very soft and delicate taste, which is more important than a complete appearance. Don't take Qi Feng's recipe for granted - for example, don't think that adding an extra egg to the recipe will make the cake softer, which will make the cake taste harder. 5. Which layer is it on when it's baked? Household ovens are generally small, so it is recommended to put them in the middle and lower layers to prevent the top of the cake from being burnt too close to the heating tube after expansion. 6. It must be noted that Qi Feng can not use anti stick cake mold when baking, and can not oil around the mold, otherwise Qi Feng will not grow high. 7. About mixing: I think this is a big problem in making Qi Feng. Many students have a "fear" of mixing, very afraid of protein defoaming, so that the mixing time is too careful. This will not only greatly extend the mixing time, but also is not easy to stir evenly. The correct approach should be: rest assured to stir it boldly! As long as the use of mixing techniques, do not circle stirring, as long as the protein to send in place, it is not as fragile as you think! 8. As long as the recipe is successful, I strongly recommend it

Production difficulty: ordinary

Baking technology

Production time: several hours

Taste: Original

Chinese PinYin : Qi Feng Dan Gao Cun Dan Pei Fang