6 inch Qifeng cake(cun qi feng dan gao bu zai qi feng bu kai lie )

6 inch Qifeng cake

Introduction:

"I'm a novice in baking. When I first came into contact with baking, I didn't know about Qifeng cake. Another one was named Qifeng cake. After I practiced it, I finally knew what Qifeng was... I believe many of my friends and I have encountered the following problems: 1. The formula is right, the stirring method is right, but the baked cake smiles. 2. It's not easy to succeed. Qi Feng doesn't smile, but it's scorched outside, but it's not ripe inside. 3. After overcoming the above two points, the cake shrinks and collapses. It's really mad.... After several failures, just when I was going to give up, I met the advice of an expert

Production steps:

Step 1: weigh according to the formula

Step 2: separate the egg yolk and put it into a container without oil and water

Step 3: separate the egg white and put it into a container without oil and water

Step 4: add 30g sugar into the egg yolk and stir well

Step 5: stir well and add edible oil

Step 6: add milk and stir well

Step 7: stir the egg yolk liquid, add the sifted low powder, and stir evenly

Step 8: stir until there are no particles, as shown in the figure

Step 9: first put the salt and vinegar into the protein, beat it until it looks like a fish eye, and then add 1 / 2 sugar

Step 10: add the remaining 1 / 2 sugar when the protein is thick and there are lines on the surface

Step 11: add 1 / 3 protein to the egg yolk paste, gently mix with a rubber scraper

Step 12: add the protein into the egg yolk liquid in three times, and stir evenly with the same method until the protein and the egg yolk paste are fully mixed.

Pour the shaken cake into the mold and wipe it out. Put in a preheated oven, first 130 degrees for 30 minutes, then 160 degrees for 15 minutes

Step 14: time's up, let's go

Step 15: take the baked cake out of the oven and immediately put it on the cooling rack until it cools. After cooling, it can be demoulded

Step 16: success!

Materials required:

Eggs: 2

Low powder: 40

Soybean oil: 20

Milk: 20

Sugar: 45

Salt: right amount

White vinegar: 2-3 drops

Note: fish bubble: notes of Qifeng cake 1. Pay special attention when dividing eggs. The containers of egg white and yolk should not be stained with water or oil. The beater and basin should also be cleaned and dried completely. 2. When beating egg white, it must be hard foaming, that is, when you pick up the egg beater, you can pull out a short vertical sharp corner, otherwise the cake is not easy to grow high, but also easy to retract. You can add a small amount of Tata powder, lemon juice or white vinegar when beating the egg white, so that the egg white will be easier to beat and more stable (because they are all eaten by themselves, and the fish usually only put vinegar or lemon juice). 3. Add salad oil and milk, to add several times, not all at once, there will be uneven mixing. 4. When beating protein, most of the sugars are added in three times. The fish are lazy and they are all done in two times. This is not absolute. If they are added at one time, they can be passed away. It will take more time. 5. Add in the sifted flour and gently mix with a rubber scraper. Do not over stir to avoid gluten in flour (gluten in flour may make the cake taste too tough and affect the softness of the cake taste). 6. When mixing egg white and yolk liquid, cut and mix them. At the same time, the action should be fast and light. Remember not to draw circles. Otherwise, the egg white will be defoaming and collapse will occur. 7. Cake mold should not be oiled. Qi Feng adheres to the mold If the wall expands upward, it will not grow high with oil. Q & A of Qi Feng's production process 1. Retract? Collapse? The egg white is not hard foaming or defoaming during mixing, which will lead to shrinkage after baking. 2. The fishy smell of cake is very heavy. It can be improved by adding a little vinegar or lemon juice when beating egg white. 3. If it is cooked or not, you can use a chopstick to insert it. If there is adhesive paste on it, it is not cooked. 4. The temperature of the formula varies from oven to oven For example, you need to try more to find out its temper, or prepare a thermometer to measure the oven temperature in time, so as to adjust at any time, so as not to scorch. 5. The problem of cake coloring, because the temperature is too high, can reduce the temperature and prolong the baking time. At the same time, if the coloring reaches a satisfactory level, you can also cover with tin foil

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: Original

Chinese PinYin : Cun Qi Feng Dan Gao Bu Zai Qi Feng Bu Kai Lie