Qifeng cake (two shapes)(qi feng dan gao liang zhong xing zhuang )

Qifeng cake (two shapes)

Introduction:

"Use eight inch Qifeng material to make two different shapes"

Production steps:

Step 1: put the egg yolk and protein in two pots

Step 2: put the egg yolk and protein in two pots

Step 3: Oil + 15 grams of sugar + water + salt, put in the bowl of egg yolk, set aside

The fourth step: pass the protein, use the electric egg whisk, open the 1 gear, when the protein is blown into bullae, put 20G sugar into it, open the 3 gear to make it thicker, then put it into 20G sugar, then 3 minutes after half a minute, then add the 20G sugar until the hard foam is formed (if the cake rolls are distributed into nine distribution).

Step 5: mix the ingredients in the yolk bowl, sift in the low flour and mix well. Finally, add eight dozen protein in three times and stir fry well

Step 6: shape 1:8 inch Qifeng. Pour the batter into the 8-inch cake mold, put it in the lower layer of the oven, bake at 150 ℃ for 30 minutes, then bake at 170 ℃ for another 30 minutes. OK, let it cool and demould, and the cake will be ready.

Step 7: shape 2: cake roll. Place the batter in a greased paper baking pan, middle layer, heat up and down, 170 degrees, 20-25 minutes

Step 8: after the baked cake is completely cooled, use a small rolling pin to roll up the oil paper, then you can roll the cake into a cake roll

Materials required:

Low powder: 85g

Eggs: 5

Sugar: 75g

Water: 50g

Oil: 50g

Salt: 1g

Note: when making a cake roll, you can put your favorite jam on it. It's my first time to roll it, so I didn't put anything on it, but the taste is really good. You can try it

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Qi Feng Dan Gao Liang Zhong Xing Zhuang