Original Qifeng cake (6 inches)(yuan wei qi feng dan gao cun )

Original Qifeng cake (6 inches)

Introduction:

Production steps:

Step 1: 1. Separate the protein and egg yolk (the container for the protein should be free of oil and water, absolutely clean), and the protein should not be mixed with any egg yolk. 2. Add oil and sugar powder into the egg yolk, mix well, then add milk, then add the sifted low powder, mix well by cutting and mixing, and then make egg yolk paste.

Step 2: mix the egg yolk paste

Step 3: 3. Beat the protein to the fish eye blister, add baicuo and 1 / 3 sugar powder, continue to beat until the foam, then add 1 / 3 sugar powder, beat until the wet foam, add the remaining sugar powder, and beat the protein until the perceptual foam.

Step 4: state of dry foaming

Step 5: 4, scoop 1 / 3 of the protein into the egg yolk paste, mix well with the method of cutting and mixing, then pour it back into the protein, and continue to mix well with the method of cutting and mixing.

Step 6: 5. Pour the mixed cake liquid into the mold, shake a few times, shake out the gas, and preheat the oven at the same time. After preheating, put the cake liquid into the middle and lower layer of the oven and bake for 35 minutes. If the color in the middle is too deep, cover it with tin foil. Otherwise, try not to open the oven door.

Step 7: 6. Take it out after baking, turn it upside down until it is cooled and demould.

Materials required:

Eggs: 3

Low powder: 45g

Corn oil: 35g

Milk: 40g

Sugar powder: 40g

Bai CuO: a few drops

Note: baking: middle and lower layer, 136 degrees, 35 minutes

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Yuan Wei Qi Feng Dan Gao Cun