A must for baking(xue hong pei bi zuo de qi feng dan gao )

A must for baking

Introduction:

"Qifeng cake" Qifeng cake is a transliteration of English chiffon cake, which belongs to the basic type of sponge cake. Qifeng cake has bulky tissue, high moisture content, light taste and tender taste

Production steps:

Step 1: prepare materials.

Step 2: separate the yolk from the egg white in two clean oil-free basins.

Step 3: beat the yolk with a hand beater, add (10g) sugar and stir well. Add salad oil and milk in turn and stir well.

Step 4: sift the flour with corn starch, salt and baking powder, add it to the egg yolk, and gently stir it with a rubber scraper until there are no granules (do not over stir to avoid gluten).

Step 5: add one third (10g) of sugar when the protein is beaten into thick bubbles with the egg beater.

Step 6: continue to beat until the protein volume becomes larger and thicker, add one third of the sugar.

Step 7: continue to beat the protein, and add one-third of the sugar to beat the protein when the texture appears.

Step 8: whisk until the egg beater is lifted to form a small triangle.

Step 9: add 1 / 3 protein to the yolk paste and gently stir it up and down with a scraper.

Step 10: after mixing, pour the egg yolk paste back into the protein, gently mix it up and down with a scraper, and let the egg yolk and protein mix evenly.

Step 11: pour into a 6-inch mold, shake out bubbles and put them in the oven.

Step 12: heat at 150 ℃ for 45 minutes. Put it on the grid to cool immediately after taking it out.

Step 13: heat up and down at 150 ℃, bake for 45 minutes in the middle and lower layers, take out immediately after baking and put it on the grid to cool.

Step 14: heat at 150 ℃ for 45 minutes. Take it out immediately after baking and put it on the grid to cool.

Step 15: heat up and down at 150 ℃ for 45 minutes. Take it out immediately after baking and put it on the grid to cool.

Step 16: heat up and down at 150 ℃ for 45 minutes. Take it out immediately after baking and put it on the grid to cool.

Step 17: heat up and down at 150 ℃, bake for 45 minutes in the middle and lower layers, take out immediately after baking and put it on the grid to cool.

Step 18: heat at 150 ℃ for 45 minutes. Take it out immediately after baking and put it on the grid to cool.

Materials required:

Eggs: 2

Milk: 60g

Common flour: 40g

Corn starch: 15g

White sugar (egg yolk): 10g

White sugar (protein): 30g

Salad oil: 15g

Vinegar: 3 drops

Baking powder: 2G

Salt: 1g

Note: Qifeng cake protrudes and cracks in the middle, which indicates that the oven temperature is too high, while the middle sink indicates that the temperature is low, and the oven power is different at home, so you often have to try it once before you have experience. Try to avoid opening the oven on the way to bake the cake. If the color on the surface is very deep, cover it with tin foil, but open the door quickly. In addition, bake the cake with low temperature method, about 130 degrees up and down, and bake for 90 minutes. This can make the baked cake not retract and easy to succeed. As long as you pay attention to the degree of egg white, the way of batter mixing, baking temperature and other issues, you can bake perfect Qi Feng.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Xue Hong Pei Bi Zuo De Qi Feng Dan Gao