Qifeng cake baked out of routine(bu an tao lu kao chu de qi feng dan gao )

Qifeng cake baked out of routine

Introduction:

"I really didn't follow the routine. I used to bake an omelet with four eggs. When I saw that the egg was small, I added two eggs. In this way, I used six proteins and five yolks. Because I didn't bother to calculate other ingredients, I baked Qifeng cake instead. The amount of other ingredients was also random. Originally, the low flour was 85g, I used 100g, and originally the milk was 65g. I poured 15g more. Alas, that's not true I don't know what will happen to the baked cake. According to most people's pastry, protein and sugar are added in three times. I usually add them all at one time, but rarely add them twice. Protein is usually sent at high speed. In a few minutes, the eggs are not too fresh, and the yolks are scattered. Instead of using an eight inch mold, I pour them directly into the baking pan, anyway. However, the cake shop outside sometimes only buys broken eggs, and the baked cakes are just the same, so I don't think it's necessary to pay too much attention to baking cakes. Of course, those who have just learned how to bake Qifeng should go step by step. After you know your oven temper, you can do what you want. The cake is surprisingly good. It's OK without any trouble. "

Production steps:

Materials required:

Protein: 6

Yolks: 5

Sugar: 70g

Corn oil: 50g

Milk: 80g

White vinegar: Xiao Xu

Low powder: 100g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Bu An Tao Lu Kao Chu De Qi Feng Dan Gao