Shepherd's purse rice noodles Qifeng cake(qi cai mi fen qi feng dan gao )

Shepherd's purse rice noodles Qifeng cake

Introduction:

"The shepherd's purse effect is not over yet. I'm still in a good mood to bake shepherd's purse into the cake. You can't take back what you say and what you put out. When I got home from work, I went on fighting. These two days, I was so tired for shepherd's purse that I didn't say anything. Lao Chen continued to work overtime at the end of the year to earn some money for Chinese new year, while I continued to practice. Practice the skill of eating with fur. "

Production steps:

Step 1: cut the shepherd's purse into water and set aside. Separate the egg protein and yolk

Step 2: beat egg yolk with 20g sugar until white, add salad oil and mix until thick, add rice flour and shepherd's purse

Step 3: add the remaining sugar to the protein in three times, until the small sharp hook as shown in the figure appears. Be sure to add sugar in several times, so that the protein is stable and not easy to defoaming

Step 4: add 1 / 3 of the egg white into the yolk paste, mix well

Step 5: add the mixed paste into the remaining protein, and mix it from the bottom to the top like a fish in a haystack until it is smooth. Then put it into the mold and bake it at 170 ℃ for about 45 minutes. Insert it with a toothpick to see if it is liquid. It does not indicate that it is ripe

Step 6: after coming out of the oven, buckle it upside down on the rack and demould it after cooling. The successful Qi Feng will not retract and its height is above 6cm

Materials required:

Eggs: 3

Sugar: 70g

Rice noodles: 50g

Shepherd's purse: 15g

Salad oil: 30g

Vanilla extract: a little

Note: this cake is still based on Qi Feng's formula, and then add broken shepherd's purse. Add water according to the original formula in advance, so when the rice flour is added in, it doesn't feel thick enough, so add another 20 grams of rice flour. According to the feeling, the yolk paste should be thicker, so that it won't defoaming when mixed with protein, and it won't shrink when baked, but the better way is not to mix With water, so that the amount of low powder does not need to increase, the taste will be better. Demoulding is always poor. Sometimes it's better and sometimes it's ugly. I don't use a regular Qifeng mold. In order to remove the film, I brush a little oil before putting the cake paste. I don't know if it's helpful for demoulding. It seems that it's necessary to buy a good mold. If you cut it, it's OK. You can see the green shepherd's purse. It smells like it's covered by the cake. If there's too much rice noodles, it's easy to drop dregs. The rest is good.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: milk flavor

Chinese PinYin : Qi Cai Mi Fen Qi Feng Dan Gao