Super soft face ironing(chao ruan tang mian qi feng geng jin yi bu de rou ruan qi feng )

Super soft face ironing

Introduction:

"We know that the characteristic of Qifeng cake is delicate and soft. We often use" delicate as clouds "to describe it. The tenderness of Qifeng cake is closely related to its moisture content and egg content. Chifeng in Hokkaido is an example of Chifeng with high egg quantity, but it is a bit extreme. And hot face Qi Feng, it is another Qi Feng of high moisture and high egg quantity

Production steps:

Step 1: add milk, salad oil and 20 sugar into the egg bowl. Heat over low heat while stirring until the liquid in the bowl boils. Remove from the heat immediately

Step 2: take up the egg bowl, shake the liquid in the bowl, slowly shake it one circle at a time, about 100 circles (the purpose of shaking is to cool the liquid in the bowl)

Step 3: sift the low gluten flour into the liquid before mixing

Step 4: until the flour and high temperature liquid fully contact and mix, turn into hot dough

Step 5: pour the yolk and protein into the egg bowl without water and oil

Step 6: after the hot dough is cooled to a non hot temperature, add it into the egg yolk and stir it evenly with a scraper to form the egg yolk paste

Step 7: put the egg yolk paste into the refrigerator and stand by

Step 8: add sugar into the protein three times, and beat until hard foaming

Step 9: add one-third of the protein to the previous yolk paste, and stir well with a scraper

Step 10: after that, pour the batter back into the previous protein, and continue to use the scraper to make the cake batter by cutting and turning

Step 11: pour the batter into the mold

Step 12: shake a few times, shake out bubbles, put the cake into the preheated 165 ° oven, middle and lower layers, heat up and down, bake for about 50 minutes

Step 13: when it's out of the oven, first shake it, and then turn it back to the air net to cool it

Step 14: after the cake is cooled, carefully tear it apart with your hands

Step 15: use the demoulding knife to make a circle around

Step 16: take off the bottom of the cake mold with the demoulding knife and cut it into pieces

Materials required:

Eggs: 5

Milk: 55g

Fine granulated sugar: 60g (added to protein)

Low gluten flour: 60g

Salad oil: 50g

Note: 1, hot face Qi Feng, the most important is the "hot face" process. The flour "hot" cooked, so that starch in flour gelatinization, and then absorb more water. However, flour can not be directly boiled with liquid to hot, so the temperature is too high, flour will over mature. After boiling the liquid, slowly shake about 100 circles, and then pour in the flour, mix well into "hot" can receive good results. 2. Basically, the other steps of ironing Qifeng are the same as those of ordinary Qifeng. For more details, please search our Qifeng cake. 3. The texture of this Qifeng is very soft, so you should be careful when demoulding. If you want to mount flowers, you should put them in the refrigerator one night in advance before you can use them.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Chao Ruan Tang Mian Qi Feng Geng Jin Yi Bu De Rou Ruan Qi Feng