If you master the method, you can change all kinds of patterns(zhang wo fang fa jiu ke yi bai bian hua yang bai xiang guo qi feng )

If you master the method, you can change all kinds of patterns

Introduction:

"Qifeng cake" is a transliteration of chiffoncake. Chiffon means chiffon. Chiffon feels soft and silky. Just like this, chiffon cake also has a soft, light and smooth taste. It has always been a compulsory course for beginners to bake. Another interesting homonym is Qifeng cake. That is to say, Qifeng who wants to make a success must go through the process of being mad. However, this classic cake is really worth learning Try again. At the beginning, I also had the process of being mad with anger. I tried to find the right formula, mastered the protein processing, and then I could make a successful Qifeng cake. Next, you can try to add your favorite ingredients such as juice, nuts or chocolate. The basic Qifeng can be changed into Qifeng with different tastes. Compared with the original Qifeng, they will have more flavor. "

Production steps:

Step 1: prepare materials.

Step 2: separate the protein and egg yolk, add 20g sugar into the egg yolk and stir well.

Step 3: add corn oil and stir well.

Step 4: add 10 grams of water to 60 grams of jam, mix well and pour into the mayonnaise.

Step 5: sift the low gluten flour into the egg yolk paste.

Step 6: sift the low gluten flour in several times. It's easier to mix well. This picture shows the mixed egg yolk batter.

Step 7: add 1 / 3 of sugar when the protein is in the shape of fish bubble.

Step 8: continue beating until the protein begins to thicken, then add 1 / 3 sugar.

Step 9: continue to stir until the surface is straight, and add the remaining 1 / 3 sugar when there are lines.

Step 10: when beating, turn the egg beater in the basin to make sure that it is evenly stirred all around until the beater can pull out a short vertical sharp corner.

Step 11: add 1 / 3 protein to the egg yolk paste. Use a rubber scraper to stir gently with the action of cutting (from the bottom to the top, do not draw a circle to avoid protein defoaming).

Step 12: stir the egg yolk paste evenly.

Step 13: pour all the egg yolk paste into the bowl with protein, and stir evenly with the same method.

Step 14: mix the egg yolk and protein paste well.

Step 15: pour the mixed cake paste into the mold, hold the mold and shake it on the table to shake out the air bubble.

Step 16: bake in a preheated oven at 170 ℃ for about 40 minutes, then turn it upside down and cool it thoroughly.

Materials required:

Eggs: 4

White granulated sugar: 60g

Passion Jam: 60g

10 g water

Corn oil: 50g

Low gluten flour: 70g

Precautions: 1. When separating the egg yolk from the protein, make sure that the basin where the protein is put is completely clean without oil and water, otherwise the protein will not be able to be sent. 2. In the process of protein whipping, white granulated sugar is added in three times. When whipping, the egg beater should also rotate in the basin, so that each position in the basin can be stirred. 3. Pay attention to the mixing method when mixing the beaten protein paste and egg yolk. Turn the mixture from the bottom and cut it. It will be easy to defoaming when mixing in circles. 4. It's best to use tasteless oil, such as corn oil, to make cakes. If you use peanut oil or olive oil, the baked cake will have a great oil smell. 5. When baking, Qi Feng will expand to a very high level, and the mold should be placed in the middle and lower layer of the oven. 6. When demoulding, wait until the cake is completely cool, use a knife to stick to the mold, and then slowly pull out the cake.

Production difficulty: Advanced

Process: Baking

Production time: one hour

Taste: Fruity

Chinese PinYin : Zhang Wo Fang Fa Jiu Ke Yi Bai Bian Hua Yang Bai Xiang Guo Qi Feng