Perfect original Qi Feng(wan mei yuan wei qi feng )

Perfect original Qi Feng

Introduction:

"Qi Feng's cake has been made many times, failed n times, and abandoned n cakes. At first, making it was a real failure. How to improve is futile. Finally, I read the recipe in a baking book, and then baked it at a low temperature for a long time. I finally had a little success, and I felt happy

Production steps:

Step 1: Materials

Step 2: separate the yolk from the white

Step 3: beat the yolk with the beater

Step 4: add milk and corn oil into the egg yolk respectively to disperse

Step 5: add powdered sugar into the egg white three times, and use the electric beater to beat it. If you can't get rid of it, just send it.

Step 6: sift the mixed low flour and baking powder into the egg yolk liquid, and stir evenly with a rubber scraper

Step 7: mix the egg yolk batter

Step 8: add 1 / 2 of the egg yolk protein into the egg yolk paste, stir carefully with a scraper, do not draw a circle to prevent defoaming, and then add the other half of the protein to mix well

Step 9: mixed cake paste

Step 10: pour the cake paste into the 8-inch cake mold, and scrape the surface to remove the bubbles

Step 11: bake at 120 ℃ for 120 minutes in a preheated oven

Step 12: just out of the oven cake will die upside down on the iron shelf

Step 13: demould after cooling

Step 14: it looks like a sponge

Step 15: put a POS, really delicious, soft and exquisite, super perfect

Materials required:

Low gluten flour: 100g

Eggs: 5

Powdered sugar: 60g

Milk: 70ml

Corn salad oil: 50ml

Baking powder: 2.5G

Note: the specific baking time also depends on the performance of the oven, my is Changdi 25B, generally almost when you use toothpick to insert non stick basic can

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Wan Mei Yuan Wei Qi Feng