Mango Qifeng cake(mang guo qi feng dan gao )

Mango Qifeng cake

Introduction:

"My husband brought me a huge mango. I made Qifeng cake with some mangoes. The cake was soft and moist, and the unique flavor of mango was revealed during chewing. When I was baking the cake, I was also making steamed buns, and the preheating time of the oven was less than 5 minutes, so the cake was much better than before, just a little cracked. It's best to concentrate on making cakes and pay more attention to the changes in the state of the cake. "

Production steps:

Step 1: mash the mango with a cooking machine.

Step 2: separate the egg white and yolk, take 2 yolks and put them into the basin

Step 3: add 40g sugar twice to egg yolk and mix well. Melt all sugar and lighten the color slightly. Then add salad oil and mix well.

Step 4: add plum wine and mango puree and mix well.

Step 5: add the sifted flour and corn flour twice, mix well with the egg beater and set aside.

Step 6: put the protein into the basin without water and oil, and drop a few drops of white vinegar.

The seventh step: beat the egg beater from 1 to 3 and then 5 stalls.

Step 8: when there are light lines on the surface, add a portion of sugar to beat the protein until it foams. That is, when the beater stops and lifts, the protein can pull out the short sharp corners. A chopstick won't fall down. (put the protein in the refrigerator temporarily to prevent defoaming.)

Step 9: when there are light lines on the surface, add a portion of sugar to beat the protein until it foams. That is, when the beater stops and lifts, the protein can pull out short sharp corners. A chopstick won't fall down. (put the protein in the refrigerator temporarily to prevent defoaming.)

Step 10: add a small amount of protein to the egg yolk paste.

Step 11: bake in a preheated oven at 150 ℃ for 30 minutes. In 20 minutes, it will rise. If the color is too deep, cover it with tin foil. After 30 minutes, low temperature will not crack. Adjust the temperature to 170 ℃ for another 10 minutes. (adjust the temperature according to your oven)

Step 12: take it out, put it upside down and demould it 30 minutes after it is completely cool.

Step 13: with the help of a spatula, divide the bottom.

Materials required:

Protein: 4

Egg yolk: 2

Sugar: 70g

Mango puree: 80g

Medium gluten flour: 64g

Corn flour: 16g

Plum wine: 1 tbsp

Salad oil: 40ml

Note: 1 eggs are fresh, refrigerated after a day, the protein basin must be water-free and oil-free, 2 oil must choose tasteless oil, 3 stirring method must be stir (stir means, with the method of stir fry, from the bottom up, and is fast, you can stir while hand rotating basin to help stir evenly) 4 cake mold inside do not map oil, do not pad oil Paper, because Qifeng cake needs to climb with the help of the edge of the mold, if you oil or pad oil paper, then your cake will not grow. The most taboo of Qifeng cake is to open the oven door frequently when it is not ripe, which is an important reason for the cake not to start. 6 important part of batter mixing: still use the method of turning up and down and cutting to mix evenly

Production difficulty: simple

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Mang Guo Qi Feng Dan Gao