A must see for novices: Qifeng cake(xin shou bi kan qi feng dan gao )

A must see for novices: Qifeng cake

Introduction:

"This novice is sure to succeed. PS: when I pour it into the mold, it's too full, resulting in too much expansion during baking.. I!!... It's very easy for novices to do this ~ "

Production steps:

Step 1: mix the yolks first.

Step 2: add sugar and continue to stir.

Step 3: add milk and mix well.

Step 4: sift in the low gluten flour and mix well.

Step 5: beat egg white until hard foaming.

Step 6: first add some protein into the paste, cut and mix.

Step 7: pour the cake paste into the remaining protein, cut and mix well.

Step 8: put the batter into the oven at 210 ℃ for 40 minutes. The baking time and temperature can be determined by yourself, because they are not the same oven, and the temperature and time adjustment are also different.

Step 9: when it's out of the oven, the cake that I've trimmed. Would you like one?

Materials required:

Protein 4: 160g

4 yolks: 80g

Low gluten flour: 130g

8-inch mold: one

Sugar (egg white): 80g

Sugar (for egg yolk): 20g

White vinegar (or lemon juice): 3 drops

Note: egg white must be beaten until hard foaming.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Xin Shou Bi Kan Qi Feng Dan Gao