Simple and perfect Qifeng cake(chao jian dan wan mei qi feng dan gao )

Simple and perfect Qifeng cake

Introduction:

"I've done Qifeng three times in two days. Am I addicted? Qifeng is the first hurdle for novices in legend. In fact, as long as you pay attention to the skill of protein whipping and stirring, success is really very simple! Qi Feng relies on protein to support the weight of the batter. I use two eggs (6 inches) to make it 5cm high. It's really not difficult. "

Production steps:

Step 1: prepare materials

Step 2: mix and sift low flour, corn starch and milk powder 25cm away from the table

Step 3: separate the yellow and white eggs with an egg separator

Step 4: add protein to lemon juice or white vinegar

Step 5: beat the egg with electric beater at low speed until it is thick, and add all the coarse sugar at one time. Gradually speed up to high speed and stir for 1.5 minutes until the beater stops, and then pull out the bent and drooping sharp corner（

Step 6: stir at medium and low speed, and remember to stop at any time to observe the state of the protein until the protein becomes hard and can pull out the short upright sharp corner (see Figure 3-3, the sharp corner is short but slightly sharp)

Step 7: add water, oil, sugar, salt and vanilla into the egg yolk, stir it with electric beater at low speed (about 5 seconds, see Figure 4-2), add the sifted powder, and directly stir it with the electric beater not opened to prevent the powder from flying away, then turn on the electric beater and stir it at low speed until the flour and yolk paste are completely mixed (about 5-8 seconds) Right, see Figure 4-3)

Step 8: add 1 / 3 of the egg yolk paste into the stirred egg yolk paste, use a scraper to pick up the paste at the bottom, turn it from bottom to top and mix it evenly (see Fig. 5-2 after mixing), then pour the egg yolk paste back into the remaining egg yolk paste and mix it evenly (forget to take the mixed state chart, see the paste state in the 5-3 mold, thick and fine), pour it into the mold, shake it on the table several times and mix the inside Then insert a toothpick into the batter and mark Z, continue to eliminate the bubbles, and then smooth the surface with a scraper

Step 9: put in the middle and lower layer of oven, bake at 150 ℃ for 30 minutes

Step 10: take out the demoulder

Step 11: demoulding

Step 12: finished product drawing

Materials required:

Eggs: 2

Low powder: 28g

Corn starch: 6 g

Milk powder: 2G

Tasteless salad oil: 16 g

Fine granulated sugar: 12g

Salt: 1 / 8 TSP

Lemon juice: 1 / 8 TSP

Coarse granulated sugar: 24g

Water: 16 g

Note: 1. The formula is 6 inches. If you want to make 8 inches, double the amount. 2. I like the unbreakable Qifeng (in the case of round mold), so I've been baking it at a lower temperature recently. In fact, cracking Qi Feng is also delicious. If you don't care about cracking, you can raise the temperature slightly and reduce the time. 3. The purpose of sifting powder at high place is to make the powder mixed with more air, which is easier to mix and make the cake taste softer.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Chao Jian Dan Wan Mei Qi Feng Dan Gao