Detailed explanation of classic foundation Qifeng cake -- my history of baking blood and tears(xiang jie jing dian ji chu qi feng dan gao wo de hong bei xue lei shi )

Detailed explanation of classic foundation Qifeng cake -- my history of baking blood and tears

Introduction:

"Qi Feng has been working tirelessly for one and a half years, in which he collapsed countless times, wasted countless eggs, and his confidence was killed countless times. It's really a history of baking blood and tears. Later, after reading countless posts and books, and experimenting for countless times, he finally made Qi Feng. In the past two days, I finally sorted out the elements of making Qi Feng. I hope Qi Feng's losers can learn from my experience and walk out of the shadow of failure ~ ~ ~ for a clear and large picture analysis of each stage of protein foaming, please refer to the food diary http://home.meishichina.com/space-76045-do-blog-id-420173.html It's the foundation of Qifeng cake's success to help parents make delicate and solid protein. The recipe is 6-inch Qifeng. If you want to make 8-inch cake, double the amount. In addition, for TX with only 8-inch mold, this is also a good news. Although the amount of 6-inch Qifeng paste into the 8-inch mold will be a little less. But TX, the thinner the batter, the easier it is to bake and mature the cake, and the less time it takes. In other words, it has two more chances of success ~ ~ ~ it's definitely a blessing. "

Production steps:

Step 1: material group photo

Step 2: add 10g sugar powder to 30g milk

Step 3: wait for the sugar powder to dissolve completely to form a uniform liquid

Step 4: add 25g corn oil

Step 5: draw a circle and mix well. Milk and corn oil form a uniform emulsion

Step 6: add 2 egg yolks, circle and mix well, no need to stir out many bubbles

Step 7: add a small amount of flour (about 1 / 3), cross and mix well

Step 8: add the remaining flour, draw a cross, and mix well to form a uniform egg yolk paste

Step 9: add a small amount of Tata powder into the protein, turn on the beater and circle it at low speed. PS: if you don't have Tata powder, use a few drops of white vinegar or a pinch of salt instead. This is mainly to adjust the pH value of the protein, so as to facilitate the treatment.

Step 10: add a small spoonful of sugar (non-standard amount of spoonful) to the blister, and continue to circle with gear 1. After about 15 seconds, add a second spoonful of sugar and continue to circle in first gear. After about 15 seconds, add a third spoonful of sugar and continue to circle in first gear. After about 15 seconds, add the fourth spoonful of sugar (about 1 / 3 of 25g of powdered sugar is left), and continue to circle for 1 minute. ps：

Step 11: reach the wet foaming stage (long and curved corners), add the remaining sugar and continue to beat. PS: my dispatch procedure is: one minute in first gear - two minutes in second gear - two minutes in first gear. This is a bit slower, but the bubbles are very delicate. The more delicate the bubbles are, the less easy it is to defoaming when mixing them.

Step 12: reach the rigid foaming stage (short and stiff sharp corners), stop whipping. PS: let's talk about how to pull out the standard sharp corner. The same basin of protein, from different angles, different speed out of the sharp angle will not be the same. In order to ensure a more accurate detection method, it is recommended that you follow the following method every time you pull out the sharp angle: turn off the egg beater and gently (not too fast) pull out the egg beater vertically, then you can get a more accurate sharp angle shape.

Step 13: put 1 / 3 of the protein into the yolk paste

Step 14: mix well by cutting and mixing

Step 15: pour the egg yolk paste back into the protein, cut and mix well

Step 16: the batter should be thick and delicate, and the texture is obvious

Step 17: quickly into the mold, shake out big bubbles, oven middle 130 degrees 55 minutes, 150 degrees 10 minutes. After taking out the oven, let the mold fall from a height of 10cm (the same operation as shaking out bubbles) for 2-3 times, turn the button upside down and cool it, then demould and take it out. PS: for different ovens, the baking time may vary. If the cake baked at this time will collapse, please extend the baking time of 130 degrees to find the most suitable baking method.

Materials required:

Eggs: 2

Low gluten flour: 45g

Milk: 30g

Corn oil: 25g

Sugar powder (adding protein): 25g

Powdered sugar (add egg yolk): 10g

Tata powder: 1 / 4 hour

Note: Qifeng cake seems not very difficult to say, but it is really a job with high requirements for oven temperature, whipping protein (sugar dissolution and whipping degree) and mixing technology. If a certain link is not done well, it will lead to the failure of the whole cake. Now focus on these three elements: 1, oven: the higher the empty oven, the better the finished product. Because the empty space in my oven is 25.5cm, which is relatively low, the upper surface is easy to burn under high fire, and the heating tube is close to the food, so the baking temperature is easy to be higher than the set temperature. Generally, the oven with inner space higher than 30cm has more uniform coloring, and the upper surface is not easy to be burnt, and the temperature is more accurate. Temperature control: different brands may have different technologies for temperature control. But as far as I know, the temperature control of my home oven is realized by baking a simple temperature controller (there is no accurate temperature sensor in the oven), so that after baking for a while, the temperature of the oven is 20-30 degrees higher than the set temperature, and according to my observation, the fire of the oven is fiercer than the fire. Here is the key problem in my history of blood and tears: when baking Qifeng cake, it requires a high heat and a low heat environment. If the fire is too strong, it will cause the cake to grow and crack. But as soon as you take out the oven, it collapses because you can't cook it in the middle. Now the solution is to put two plates in the middle layer of the oven and bake at low temperature. At present, the problem of the oven itself has been satisfactorily solved. Or use the water bath to put the bottom baking method, I use the water bath to bake the yogurt Qifeng. The bubbles are fine and uniform, but the disadvantage is that the whole body is wet, not so dry. 2. Whipping protein: This is absolutely a key step. The whipping quality of protein directly affects the quality of cake. Why do you want to beat until the blister to start adding sugar? Because adding sugar will increase the viscosity of protein, which is not conducive to whipping, so first use low speed to beat until the blister and then add sugar. It's best to add powdered sugar. If there is no powdered sugar, you can use soft white sugar or use your own cooking machine to make powdered sugar. Attention: after adding sugar each time, it must be stirred at a low speed. Only after the sugar powder (soft white sugar) is completely dissolved can it be stirred at a high speed after being adjusted to a medium speed. Sugar powder can be completely dissolved by stirring at low speed for about 15 seconds. For this reason, my point of view is that the bubbles produced by low-speed stirring are more delicate. After adding sugar, the low-speed stirring is to produce more delicate and stable bubbles. If you start with high-speed stirring, add sugar to stir the stable bubbles, and finally

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Xiang Jie Jing Dian Ji Chu Qi Feng Dan Gao Wo De Hong Bei Xue Lei Shi