Qifeng cake (perfect Qifeng without depression)(qi feng dan gao bu ao xian de wan mei qi feng )

Qifeng cake (perfect Qifeng without depression)

Introduction:

"After practicing n formula and adjusting a variety of temperatures, we finally made a Qifeng cake that was not sunken and cracked. The picture shows a 6-inch cake, just the right size for a family breakfast

Production steps:

Step 1: separate the egg yolk from the protein. The bowl must be free of water and oil,

Step 2: add 18G of sugar, salad oil and milk (or water) into the egg yolk, stir evenly with a manual beater, sift the low powder into the egg yolk with a sieve, stir evenly, lift the beater, and the liquid is in a continuous strip shape, then put the prepared egg liquid aside. If you want to make Matcha, chocolate and other flavors of Qifeng cake, just add the corresponding ingredients in this step.

Step 3: to beat the egg white, first beat the egg white into fisheye bubbles, then add 36g of sugar into the egg white in three times, and add while beating until the electric egg beater is lifted up to form a small upright sharp corner,

Step 4: select one-third of the protein into the egg yolk, stir (do not stir) evenly, and then pour into the remaining protein, stir (do not stir) evenly, this step must be fast, otherwise the protein will be easy to defoaming,

Step 5: the evenly mixed cake liquid can be poured into the mold and put into the middle and lower layers of the oven for baking. If the temperature is high, first provide one that I think is very good. The upper layer: 150 ℃ for 30min, then 145 ℃ for 40min. The lower layer: two or three degrees lower than the upper layer.

Step 6: put the cake on the grill for 5 minutes, and then put it on the grill. After cooling, the cake can be demoulded,

Materials required:

Eggs: 3

Fine granulated sugar: 36g + 18g

Milk: 24g

Low gluten flour: 51g

Salad oil: 24g

Note: ① the container of protein must be water-free and oil-free, otherwise it can't be whipped (the lesson of blood, finally it can only make soup...) ② when whipping protein, the soft foam is formed at the beginning, and the curved corner is lifted up. When making cake roll, the protein can be beat to this degree, and the hard foam will be formed after a while, which is what we need today Thirdly, when egg yolk and protein are mixed, they can't be stirred, otherwise they will also be defoaming, and the soft taste of the cake will be greatly reduced. Fourthly, the baking temperature here is just a reference, everyone's oven is different, which requires a lot of practice.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao Bu Ao Xian De Wan Mei Qi Feng