Flower Qifeng cake
Introduction:
Production steps:
Step 1: weigh all the materials first.
Step 2: separate the yolk from the white.
Step 3: mix the separated egg yolk with 25g of sugar, and beat it with a beater until it is bulky, thick and light.
Step 4: add the corn oil in three times. For each time, beat it with an egg beater until it is well mixed, and then add the next time.
Step 5: add milk and stir gently.
Step 6: mix the low gluten flour and baking powder.
Step 7: sift into the yolk.
Step 8: the sifted flour is very fine.
Step 9: mix well with a rubber scraper to make egg yolk batter. Put the egg yolk batter aside and set aside.
Step 10: wash and dry the egg beater, and then start to beat the protein. When the protein is whipped to the fish eye bubble state, add a third of the fine sugar. Continue to beat and add the remaining sugar twice.
Step 11: whisk the protein to the state of dry foaming, that is, after lifting the egg beater, the protein can be pulled out of the upright sharp corner.
Step 12: add 1 / 3 protein to the egg yolk paste.
Step 13: mix evenly from the bottom up with a rubber scraper.
Step 14: pour the batter into the remaining protein.
Step 15: continue to stir evenly.
Step 16: in this way, the cake batter is ready.
Step 17: pour the batter into the flower mold, about half full. Shake the mold on the table a few times to make big bubbles. After that, put it into the preheated oven, heat 150 degrees up and down, count the last two layers, and bake for 45-50 minutes,
Step 18: after the cake is baked, immediately put it on the baking net until it is completely cooled.
Step 19: carefully demould along the mold edge with demoulding knife.
Step 20: finished product drawing.
Materials required:
Low gluten flour: 100g
Egg white: 110g
Egg yolk: 60g
Sugar (add egg white): 60g
Sugar (add egg yolk): 25g
Milk: 65g
Vegetable oil: 50g
Baking powder: 5 ml
Note: 1, if there is no flower mold, you can use round mold, heart mold or other mold, are the same operation method, no more than different shapes; 2, the protein must be sent to dry foaming state; 3, when sending egg white, sugar must be added in three times; 4, the cake out of the oven to immediately buckle; 5, into the mold of the batter can not be too full, generally one The amount of 8-inch mold batter is about 500g; 6. Pay attention to the technique when mixing the egg white and yolk batter; the action should be fast and the range should be large, and the batter should be mixed from the bottom to the top in a short time; 7. The oven temperature setting and baking time vary with the oven, so the baking process must be observed frequently.
Production difficulty: ordinary
Process: Baking
Production time: several hours
Taste: sweet
Chinese PinYin : Hua Duo Qi Feng Dan Gao
Flower Qifeng cake
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