[whole wheat Qifeng] - more nutritious and healthy(quan mai qi feng geng jia ying yang jian kang )

[whole wheat Qifeng] - more nutritious and healthy

Introduction:

"Whole wheat flour is a kind of flour made from wheat bran and germ. Bran in whole wheat flour is rich in nutrients, such as trace elements, minerals, vitamins and essential amino acids. Therefore, whole wheat flour has higher health and nutritional function, and has the effect of anti depression and anti constipation. Therefore, eating whole wheat food is very beneficial to the body, especially for the elderly. This whole wheat Qifeng is also made for my mother. My mother says it's better than ordinary Qifeng. "

Production steps:

Step 1: separate the egg yolk and protein and put them into two containers respectively. Add 10 grams of sugar to the yolk.

Step 2: stir until the sugar melts. Add milk and stir well

Step 3: add corn oil and stir well

Step 4: add whole wheat flour to the egg yolk paste

Step 5: sift the low gluten flour into the egg yolk paste, turn from bottom to top, mix well and set aside

Step 6: use electric egg beater to beat the protein to the state of fish eye blister, add 1 / 3 fine granulated sugar

Seventh step: continue to play until the bubble is rich, add 1/3 fine sugar.

Step 8: continue to beat until there are lines on the surface of the protein, add the remaining sugar

Step 9: continue beating until the protein is hard foaming, lift up the egg beater, and the protein is straight and sharp, which is hard foaming

Step 10: add one third of the protein to the egg yolk paste, turn from bottom to top, and stir evenly without circle

Step 11: pour the batter into the protein

Step 12: turn from the bottom to the top and mix it into a uniform and delicate batter. Don't stir it in circles. Pour it into the mold. Pick up the mold and shake it twice.

Step 13: put it in the preheated oven, 150 ℃ for 50 minutes or so. Immediately put it on the baking net

Step 14: cold cut and serve

Materials required:

Egg yolk: 4

Egg white: 5

Low gluten flour: 20g

Whole wheat flour: 60g

Corn oil: 50g

Milk: 45g

Fine granulated sugar: 60g

Note: 1, mixing technique is very important, be sure to flip from bottom to top mixing, do not circle mixing. The speed should not be too slow, otherwise it will cause protein defoaming. 2. The protein should be sent to the hard foam. Pay attention to the hard foam, which means that the protein is straight and sharp. You can't fight, otherwise Qi Feng will fail. 3. The oven temperature can be adjusted according to the oven temperature. 4. Cake must be baked, otherwise it will have egg smell, affect the taste or collapse. 5. Check whether the cake is baked. Insert the toothpick into the bottom of the cake. If there is no adhesion on the toothpick, it means the cake is baked. 6. In the baking process, if the cake surface color is too heavy, it needs to be covered with tin foil. 7. When the cake is demoulded, a scraper can be inserted into the joint of the cake and the mold, and the cake can be demoulded easily by gently sliding a circle. Be careful when sliding to prevent damage to the cake.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Quan Mai Qi Feng Geng Jia Ying Yang Jian Kang