Perfect Qi Feng(wan mei qi feng )

Perfect Qi Feng

Introduction:

"Chiffon cake" is the transliteration of "chiffon cake". Chiffon means chiffon. Just look at the name, you can see that it is a delicate and soft cake like silk. This entry-level cake is also called "seven crazy". The first time roasted Qi Feng looked at me and was so happy that he couldn't close his mouth and laughed. There was a crack on the surface. It doesn't matter. I packed it and gave it to my colleagues. I'll fight Qi Feng that night. Dessert is not only for its taste, but also for its beautiful and lovely appearance and exquisite shape. "

Production steps:

Step 1: Ingredients: 5 eggs (about 50g / piece), 95g low gluten flour, 8g corn starch, 60g salad oil (tasteless vegetable oil), 40g fresh milk, 90g fine granulated sugar (added to protein), 20g fine granulated sugar (added to egg yolk), a little white vinegar or Tata powder to beat protein, flour needs to be sifted.

Step 2: separate the egg yolk. The basin containing egg yolk should be oil-free and water-free. Stainless steel basin is best

Step 3: production of egg yolk paste: after the egg yolk is dispersed with a manual beater, stir it evenly; pour in 20g egg yolk, use fine granulated sugar, and continue to beat with a manual beater until the egg yolk turns white

Step 4: pour in the vegetable oil in fractions, then add the milk, stir well and pour in

Step 5: sift in flour and corn starch, stir well and set aside

Step 6: use the egg beater to beat the protein until it looks like a fish eye blister, and add 1 / 3 of the fine granulated sugar (20g).

The seventh step: continue stirring until the protein starts thickening. When it is thicker, add 1/3 sugar. Continue to stir

Step 8: add the remaining 1 / 3 sugar when the protein is thick and there are lines on the surface. If you add too much sugar at a time, it will hinder the foaming of protein, so when beating protein, it is generally used to add sugar in batches.

Step 9: protein is an important part. Continue to beat for a while. When you lift the egg beater and the protein can pull out the curved sharp corner, it means that it has reached the degree of wet foaming. If it is to make Qifeng cake roll, it is enough to send the protein to this level. But if you want to make a regular Qifeng cake, you need to continue stirring. When the egg beater is lifted, the protein can pull out a short vertical sharp corner, which indicates that it has reached the state of dry foaming and can stop stirring.

Step 10: beat the egg yolk paste and protein and start mixing. First take one third of the protein and mix it with the yolk paste.

Step 11: batter mixing important part: still use up and down mixing, cut mixing method to mix evenly

Step 12: after mixing well, pour all the egg yolk paste into the basin containing protein, and mix well with the same method until the protein and egg yolk paste are fully mixed.

Step 13: pour the mixed Qi Feng paste into Qi Feng mold. Do not use non stick mold. The cake can be attached to the surface of the mold. The demoulding of the movable bottom mould is very convenient. The method of pouring is as follows: the basin holding Qi Feng paste is slightly higher, and there is a distance (about 25 cm) between the basin and Qi Feng mold, which is slowly poured into the mold; after Qi Feng paste is poured in, pick up the mold, shake it up and down gently, and then shake it on the table with a little strength, shake the atmosphere out of the mold, and then shake the mold back and forth, Make the surface of Qi Feng paste smooth.

Step 14: preheat the oven, bake at 150 ℃ for 30 minutes, then bake at 140 ℃ for another 30 minutes.

Step 15: control the important part of the surface cracking: about 25 minutes into the oven, it will be closer to your baking work, pay attention to observe the cake expression drum situation, generally more than 2cm mold, chocolate cake 1.5cm, feel blowing can break, baking will crack, you can open the oven door to lower the temperature. Then turn to 140 degrees to bake. Such a height will automatically retract to the same level with the mold after the cake is cooled, which is also one of the criteria of perfect Qi Feng. After turning 140 degrees, you should also pay attention to the situation in the oven. If you continue to drum, you should immediately open the oven door to cool down.

Step 16: bake the cake out of the oven immediately, put it on the baking net and cool it for 30 minutes before demoulding. There should be a certain gap at the bottom of the shelf to ensure that the heat and moisture inside the cake can be released as soon as possible.

Step 17: interact with your baking as much as possible and pay more attention to its state changes. If we just give it to the oven for automatic operation, and wait for it to "Ding" to call you, then the final baking will surely be perfunctory to us. The cake baked in the above steps can guarantee perfect surface, no crack and no sink.

Materials required:

Eggs: 5

Low gluten flour: 95g

Corn starch: 8g

Salad oil: 60g

Fresh milk: 40g

Fine granulated sugar: 110g

White vinegar or Tata powder: appropriate amount

Note: the main reasons for Qi Feng's failure are as follows: 1. The batter is not evenly and finely stirred, including egg yolk paste and mixed egg paste. 2. It's not in place. 3. When baking, the temperature is not in place. According to the above steps, you can bake your own perfect Qifeng

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Wan Mei Qi Feng