Colorful Qifeng cake with small red flowers(cai hui qi feng dan gao juan hong se xiao hua )

Colorful Qifeng cake with small red flowers

Introduction:

Production steps:

Step 1: separate the egg yolk and protein with the egg separator (Fig. 1). Pay attention not to let the egg yolk touch the protein.

Step 2: pour the egg yolk and protein into the beating basin (Fig. 2). The beating basin should be free of water and oil. The basin for protein should be a little bigger. The protein basin is 20cm stainless steel deepening basin, and the yolk basin is 18cm.

Step 3: put 1 gram of salt into the yolk bowl (Fig. 3). Salt can make sugar less sweet. Add 10 grams of sugar. Beat evenly with a hand beater.

Step 4: add 50g salad oil in three times, and beat evenly with a manual beater (Fig. 4).

Step 5: pour 65 grams of pure milk into the egg yolk basin (Fig. 5), and stir until the oil and water mix.

Step 6: sift 80 grams of low flour into the yolk bowl (Fig. 6).

Step 7: stir evenly until there is no particle paste (Fig. 7).

Step 8: spoon 12 grams of egg yolk into a small bowl (Figure 8).

Step 9: sieve 1 / 16 teaspoon of Monascus powder into a small bowl (Fig. 9), cut and mix evenly with a spoon.

Step 10: in this way, we get two kinds of yolk pastes of different colors (Figure 10), and put the two kinds of yolk pastes aside.

Step 11: break up the egg white with electric beater and add 5 drops of lemon juice (FIG. 11).

Step 12: stir until it is fish eye blister like as shown in FIG. 12, add one third (17 g) of the fine granulated sugar in material a.

The thirteenth step: beat to the beginning of the protein thickening, volume doubling, showing (Figure 13) as shown in the fine foam, then add 1/3 of the fine sugar (17 grams).

Step 14: continue to beat until the protein is thick, the surface is striated, and the protein peak on the egg beater droops (FIG. 14), add the remaining fine granulated sugar (16 g).

Step 15: continue to beat, the protein peak on the beater is long and does not stand up (FIG. 15), indicating that it has reached the degree of wet foaming, that is, the degree of nine distribution. To make Qifeng cake roll, beat the protein to this level.

Step 16: Although the protein has lines, it feels lighter and softer. The protein in the basin is curved and sharp (FIG. 16).

Step 17: take about twice as much protein as Monascus egg yolk paste into a small bowl (FIG. 17).

Step 18: stir with a spoon and cut until the protein and Monascus egg yolk paste are completely fused (Fig. 18). The mixed batter is thick and uniform light red.

Step 19: take a small flower mounting bag and put it in a wide mouth glass bottle. The part higher than the bottle mouth is turned out on the outside of the bottle. Pour the Monascus cake paste into the flower mounting bag (Fig. 19) and set aside.

Step 20: take one third of the protein to the original yolk paste (FIG. 20).

Step 21: mix evenly with a rubber scraper (Fig. 21). Pay attention to stir from the bottom up, just like stir fry, don't stir in circles to avoid protein defoaming. It can also be cut and mixed.

Step 22: pour the batter into the protein bowl (Fig. 22).

Step 23: stir and cut with the same method until the egg yolk and protein are completely mixed (Fig. 23). The mixed batter is thick and uniform light yellow.

Step 24: take a small flower mounting bag and put it in a wide mouth glass bottle. The part higher than the bottle mouth is turned out on the outside of the bottle. Pour a spoonful of original cake paste into the flower mounting bag (Fig. 24).

Step 25: knot the open ends of the two flower mounting bags respectively, so that we can get three cake pastes (Figure 25).

Step 26: pave the baking tray with paper (print or draw by hand, clear enough) with pattern of small flowers in advance, and then pave the oil paper. Use scissors to cut a small opening at the thin end of the original cake decoration bag, and draw the white stamens of each flower according to the pattern (Fig. 27). Put the baking tray into the oven preheated at 180 ℃ and bake for one minute.

Step 27: use scissors to cut a small hole in the thin end of the red yeast cake paste mounting bag, and draw the red petals of each flower according to the pattern (Fig. 27). The remaining paste can draw several dots at will in the area without pattern. Take out the pattern paper, put the baking tray into the oven preheated at 180 ℃ and bake for one minute.

Step 28: pour the original cake paste in the egg bowl onto the pattern of small flowers (Figure 28).

Step 29: smooth the cake paste with a rubber scraper (Figure 29).

Step 30: hold the baking tray in both hands and gently drop it several times to shake off the big bubbles. Place in the middle and lower layers of the preheated oven (Fig. 30) and bake at 180 degrees for 21 minutes.

Step 31: tap the cake surface, elastic, not stick to the hand (Figure 31).

Step 32: remove the pan from the oven. With both hands holding the oil paper on both sides, take the cake out of the baking tray, put it on the cooling net, and carefully peel off the oil paper around (Fig. 32).

Step 33: remove the oil from the original paper and pour it on the new paper.

Step 34: lay a piece of new oil paper on the first cooling net, and turn the cake with oil paper removed back on the new oil paper. Spread the strawberry jam evenly on the surface of the cake, and a layer of strawberry jam is enough (Fig. 34).

Step 35: roll the oil paper with a rolling pin and roll up the cake. Roll the rolling pin back and the cake will roll forward naturally. Set for 10 minutes after rolling (Fig. 34).

Step 36: take a little Matcha powder, drop in a small amount of hot water and mix it into liquid. Dip the toothpick in Matcha water and draw the leaves on the flower. Cut off the irregular parts at both ends and you are done (Fig. 36).

Materials required:

Eggs: 4

Low gluten flour: 80g

Fine granulated sugar: 50g, 10g

Milk: 65g

Salad oil: 50g

Salt: 1g

Lemon juice: 5 drops

Monascus powder: 1 / 16 TSP

Matcha powder: a little

Strawberry jam: 30g

Note: 1, FIG. 26, pay attention to the decoration bag cut not too big, cut too big, a outflow of cake paste is too much, not easy to control, it is difficult to draw good-looking graphics. Cut the mouth first. If it feels too small, you can cut it again. If you cut it big for the first time, you can only change another decoration bag. 2. Figure 31. If you tap the cake with your fingers, the concave mark will be left on the surface of the cake, indicating that the cake is not baked. If you tap the cake with your fingers, the surface of the cake will break, indicating that it will break when it is baked. Only when you tap the cake with your fingers, the gravure on the surface of the cake can bounce back quickly, return to its original state, and do not stick to your hands, it means that the baking is just right. Because of the different temperature of the home oven, we must use the naked eye observation and hand touch to judge whether the cake is baked well. This step is very important. 3. Take a little Matcha powder, drop in a small amount of hot water, mix into liquid. Add less water at a time. If you think it is too thick after mixing, you can add a little more. Open the oil paper, dip the toothpick in the Matcha water, and point it on the irregular part at both ends of the cake roll (the last side to be cut) several times to test whether the concentration of the prepared Matcha water is appropriate, and practice the technique of stippling by the way. After everything is satisfied, use toothpick to dip in Matcha water to draw leaves on the flower.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Cai Hui Qi Feng Dan Gao Juan Hong Se Xiao Hua