Master five points, rookie can also zero failure --- Qi Feng cake(zhang wo wu yao dian cai niao ye ke yi ling shi bai qi feng dan gao )

Master five points, rookie can also zero failure --- Qi Feng cake

Introduction:

"Kelly had a fever for two days, so I didn't have the heart to cook and take pictures for two days. Fortunately, now her body resistance has increased a lot. After taking the medicine for two days, all her fever has gone away. Of course, she didn't go to the summer class for two days. In the afternoon, she took a nap to bake a small Qi Feng, nothing added, the simplest. Kelly likes cake more than bread, so I prefer cake making. For Qifeng cake, gourmet friends should be able to make it. If you think about me, a new comer who has just joined the gourmet, you should also have this basic cake in the menu. I think if you can make this basic cake well, you only need to master several important points, that is, a rookie can also achieve zero failure. I'm a half bucket of water. Here's a six inch round model

Production steps:

Step 1: weigh all the ingredients in the kitchen, separate 30 grams of white sugar and 20 grams of white sugar, separate the egg yolks and put them in a basin

Step 2: drop 2 drops of white vinegar into the egg white, beat the egg white into the fish eye bubble with the egg beater, and pour in 15g of white sugar

Step 3: continue to beat the protein until thick and add another 15 grams of sugar

Step 4: continue to stir until dry foam, that is, lift the egg head, stop when there is a small sharp corner. At this time, press the oven to 150 degrees and preheat it

Step 5: now make the yolk paste, add 20 grams of sugar to the yolk basin, and stir

Step 6: add milk and salad oil into the egg yolk paste, stir well, do not over stir

Step 7: sift in the egg yolk paste with low flour and starch

Step 8: mix the egg yolk paste evenly with a silicone spatula in the way of stir frying, do not mix in circles, so the egg yolk paste is ready

Step 9: take one third of the protein into the egg yolk paste, stir fry slightly

Step 10: pour the mixture into the remaining two-thirds of the protein

Step 11: gently stir fry the vegetables evenly, without making circles

Step 12: pour the mixed cake paste into the mold, shake a few times to produce bubbles (I made a slight shock today, and there will be a big bubble). At this time, the oven has been preheated. Put the mold on the baking plate and put it in the middle and lower layer of the oven, 150 degrees, 45 minutes OK.

Materials required:

Low powder: 50g

Corn starch: 5g

Eggs: 2

Milk: 30g

Salad oil: 30g

Sugar: 20g (with egg white)

White vinegar: 2 drops

Note: 1. All the ingredients must be accurate, Western food is not like Chinese food, not like oil, salt, soy sauce and vinegar. Make sure to use a kitchen scale or measuring spoon to measure the materials accurately. 2. When you are sending the egg white, you should master it well, first at low speed, then at high speed. Carefully observe the degree of egg white to make it stand upright until there are small sharp corners. 3. When you are sending the egg white, you can preheat the oven, so that the prepared cake paste can be baked in the oven at the first time without waiting. 4. Don't circle every time you stir it Stir frying is OK, circle is easy to get tendon. 5. When taking off the film, we should wait for the cake to cool before demoulding. Today, I want to quickly clean the tableware, take off the mold by heat, and please ignore the rough edges. I think as long as we master the above points, rookies can also do Qi Fengdi well. The above is just my personal point of view. Welcome to discuss and learn together

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Zhang Wo Wu Yao Dian Cai Niao Ye Ke Yi Ling Shi Bai Qi Feng Dan Gao