Qifeng cake tastes like silk(ru mian chou ban kou gan de qi feng dan gao )

Qifeng cake tastes like silk

Introduction:

"Baking n Qifeng cakes is basically a success, but in the eyes of baking predecessors, this Qifeng cake is not a success. However, after baking so many Qifeng cakes, I have accumulated some of my own experience. I would like to share it with you, hoping to give you a little learning experience. At the beginning of baking cake, although the appearance is very failure, severe collapse and cracking, but the taste is still very good, not wasted at all, the appearance is not good-looking, but eating by oneself still does not affect the appetite. So we can have breakfast every morning. "

Production steps:

Step 1: 1: weigh all the ingredients.

Step 2: 2: separate the egg yolk protein and put it into the containers without oil and water. Add 30 grams of sugar to the yolk.

Step 3: 3. Stir evenly with a manual egg beater to make it fluffy

Step 4: 4: add corn oil and stir until it's completely blended. At this time, the state will be thicker than that without corn oil. Then slowly add the milk and stir. Stir until completely uniform. Stir in the same direction.

Step 5: 5: sift in the low powder that has been sifted in advance.

Step 6: 6: turn up and down according to the irregular direction and mix evenly to form egg yolk paste without particles. Set aside.

Step 7: 7: squeeze 5 or 6 drops of lemon juice into the protein.

Step 8: 8. Use the electric egg beater to stir at low speed until it bubbles.

Step 9: 9. Add 20 grams of sugar. (at this time, I'm in gear 2, and the egg beater rotates in the same direction in the basin. This step takes about 15 seconds.)

Step 10: 10: add the egg beater to the third gear and continue to stir. When the protein is beaten to the state of thick silk, add 20 grams of sugar for the second time. (this step takes two to three minutes)

Step 11: 11: add the egg beater to gear 4 and continue to stir until it is wet and foamy (turn off the egg beater and lift it up, there will be soft sharp corners on the surface of the protein and the egg beater), and add 20 grams of sugar for the third time. (this step takes about 2 minutes)

Step 12: 12: add the egg beater to gear 5, and continue to stir to form a dry foam. At this time, turn off the egg beater and lift it up. There are obvious straight sharp corners on the surface of protein and the egg beater. At this time, the protein will not fall or move. (this step takes about 2 minutes)

Step 13: 13: Take 1 / 3 of the protein and add it to the egg yolk paste.

Step 14: 14: turn up and down evenly with rubber scraper in irregular direction. (stir it up and down, just like cooking, not in circles)

Step 15: 15: pour the egg yolk paste back into the remaining 2 / 3 of the protein.

Step 16: 16: continue to stir evenly in the irregular direction by turning up and down. The mixed cake paste should be in a state of no particles, fluffy, light and delicate.

Step 17: 17: pour the mixed cake paste into a clean, oil-free and water-free cake mold, lift the cake mold and shake it several times to remove the big bubbles in the cake paste. Then put it in the preheated oven. 170 degrees, middle and lower, 50 minutes.

Step 18: 18: slightly cracked and collapsed, as long as it is not very serious, it will not affect the taste and cake making.

Materials required:

Egg: 5 pieces, 260 grams

Low powder: 85g

Sugar: 30g in yolk, 60g in protein

Milk: 40g

Corn oil: 40g

Lemon juice: a few drops

Note: 1. Whether eggs need to be refrigerated. Ask professionals, protein should be the easiest to pass at about 20 degrees, so many recipes mentioned that when passing protein, eggs should be taken out of the refrigerator in advance to warm up, that's the reason. However, because the protein is easier to kill than the whole egg, even if the protein is stored in cold storage, it will be easy to pass away, and low temperature will help to maintain the stability of the foam and not to defroster too quickly. So, in fact, it's OK not to come back to Wenzhou. 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. The first method is not well recognized by individuals, while the second method is useful, but sometimes it is not safe. Sometimes the toothpick is clean, and the inside of the cake may be a little wet and not completely ripe. It's best 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! (of course, it's better to control the baking time in a reasonable range. If the baking time is too long, the moisture in the cake will volatilize too much, and the taste will be dry.) 4. The successful Qifeng is not only the complete appearance but also the slight cracking or slight shrinkage. The soft and delicate taste is more important than the complete appearance. 5. Qi Feng has many recipes, different recipes have their own taste and characteristics. As long as the ingredients are controlled in a reasonable range, we can make a successful Qifeng. But for the novice, it's better to make Qi Feng according to the fixed formula. When you have enough experience and expertise, you can try to adjust Qi Feng's formula. 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. 6. 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. 7. Note that when baking, Qi Feng can't use anti stick cake mold or apply oil around the mold, because Qi Feng needs to rely on the adhesion of mold wall to grow high, otherwise Qi Feng will not grow high (of course, spreading oil paper around the cake mold is also prohibited). 8. About egg yolks

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Ru Mian Chou Ban Kou Gan De Qi Feng Dan Gao