8 inch Qifeng cake making method(cun qi feng dan gao zhi zuo fang fa )

8 inch Qifeng cake making method

Introduction:

Qifeng cake is a transliteration of chiffon cake, which belongs to the basic type of sponge cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very wet, not as hard as traditional butter cake. Therefore, it is more suitable for cakes with refrigeration needs. Qifeng cake also contains less saturated fat. However, due to the lack of rich flavor of butter cake, Qifeng cake usually needs rich juice, chocolate, fruit and other ingredients. Qi Feng cake history of blood and tears: I've made Qi Feng cake for almost six times, but I didn't get a few pieces. After I made it, I sent it door to door. Listening to the praise, I felt very happy. The first time I made it, it was not as difficult as some people said. It was easy to sag, and it didn't work. It tasted bad. But after I made it successfully, I thought that was it?! That's soeazy! After several repeated experiments, today we finally made a good Qifeng cake. "

Production steps:

Step 1: preparation materials: low powder 85g white sugar 90g eggs 5 pieces edible oil 40g milk 40g baking powder 1g Tata powder 3G eggbeater stainless steel basin * 2 scraper egg white separator powder sieve 8 inch cake mold

Step 2: separate the egg yolk and the egg white into two pots. The basin containing the egg white should be free of oil and water. The egg white can not be mixed with a little bit of egg yolk, but the egg yolk can be mixed with a little bit of egg white. Once there is water, oil or egg yolk protein in the egg white basin, it will not make hair.

Step 3: use a scraper or manual beater to break the yolk. Don't send it. Just plan to do it. Add 40g milk, 40g oil, 30g sugar and 1g baking powder to the yolk and mix well.

Step 4: sift 85g low gluten flour, be sure to use a sieve, otherwise many small lumps in the flour are not easy to mix.

Step 5: mix all ingredients in the yolk bowl.

Step 6: beat until the protein is thick, add 20g white granulated sugar, and continue to beat with electric beater at 3-5-7

Step 7: beat the egg white until it is creamy. Add the final 20g sugar. Continue to use the electric egg beater 3-5 gear carefully

Step 8: mix well.

Step 9: preheat the oven at this time. Preheat the oven at 150 ° for 10 minutes

Step 10: turn the cake to the lower layer, continue the fire, 150 degrees, lower layer.

Step 11: after 40 minutes, take out the cake and invert it. You have to take it out and turn it back, or the cake will retract.

Step 12: finally, demould. Cake success!!

Materials required:

Eggs: 5

Low gluten flour: 85g

Milk: 40g

Sugar (protein): 60g

Sugar (egg yolk): 30g

Salad oil: 40g

Tata powder: 3G

Baking powder: 1g

Note: do Qifeng must pay attention to: 1. Beat protein basin must ensure no oil, no water, no egg yolk. 2. Baked cake must be inverted. In addition, if your oven is relatively large, do not consider changing layer. Because my oven is 25 liters, relatively small, the cake will touch the top heating tube after it is made, so it will scorch, so I thought of changing the layer.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Cun Qi Feng Dan Gao Zhi Zuo Fang Fa