6 inch Qifeng cake(cun qi feng dan gao )

6 inch Qifeng cake

Introduction:

"Life is like a train. Along the way, we don't know which station and who we will meet. We don't know how long these people on the train will accompany us. We can't predict who will get on the train at the next station. A train on the journey, we can not predict the future, just enjoy the scenery along the way. This 6-inch Qifeng cake is very suitable for families with few family members. Especially in the hot weather, it's best to make and eat it now, but it's not suitable for long-term preservation. The exquisite Qifeng cake is unforgettable, and it's suitable for a variety of production methods. It can be made into cupcakes, cake rolls, 6-inch and 8-inch cakes Qifeng cake can be used for mounting flowers to make birthday cake, which is worth recommending. "

Production steps:

Step 1: 60 grams of milk and 10 grams of sugar, pour into a large bowl, stir with a scraper until the sugar dissolves.

Step 2: add 35 grams of salad oil and continue stirring to blend the oil and milk.

Step 3: sift 60g of low flour and 0.5g of baking powder, and add it to the milk.

Step 4: mix well with a scraper in a straight direction.

Step 5: mix it to this level.

Step 6: separate the egg white and yolk.

Step 7: add 3 egg yolks to the flour paste and mix evenly.

Step 8: flour paste must be mixed straight, do not circle, circle will make flour strong.

Step 9: pour 3 egg whites into a basin without oil and water.

Step 10: whisk the egg white three times, beat until the big bubble, add 10 grams of sugar, and continue to whisk.

Step 11: then beat until the bubble, add 10 grams of sugar, continue to beat.

Step 12: continue to beat the sugar until it is 10 grams thick.

Step 13: make it wet foaming, with curved sharp corners. Let's see the effect.

Step 14: lift the egg beater, with a sharp corner slightly bent, indicating that the whipping is completed.

Step 15: add one third of the egg white into the flour paste and mix vertically.

Step 16: add the egg white into the yolk liquid three times, and mix well in a straight direction each time.

Step 17: mix it to this level.

Step 18: brush a layer of salad oil around the mold.

Step 19: pour the mixed cake paste into the mold and shake it.

Step 20: preheat the oven at 165 ℃. After preheating, put it into the middle layer of the oven and finish in about 35 minutes.

Step 21: prick the cake with toothpick. There is no sticky wet cake, indicating that it is well done.

Step 22: turn the cake upside down in the oven and cool it out slowly.

Materials required:

Eggs: 3

Milk: 60g

Low gluten flour: 60g

Oil: 35g

Baking powder: 0.5g

White granulated sugar (in egg white): 30g

White granulated sugar (in egg yolk): 10g

Baking conditions: 165 ℃ for 35 minutes

Note: 1, egg white should be sent three times, respectively, until the big bubble, fine bubble, fine texture state, sugar and then send, until sent to wet foam. 2. Flour paste mixing time should not be too long, do not circle, this will make the flour strong, so that the egg white defoaming, affect the taste of the cake. 3. If you want to make 8-inch Qifeng cake, the ingredients are as follows: 5 eggs, 100g milk, 100g low flour, 60g oil, 1g baking powder, 45g white sugar egg white and 15g egg yolk. Baking: 165 degrees for 60 minutes.

Production difficulty: simple

Process: Baking

Production time: half an hour

Taste: sweet

Chinese PinYin : Cun Qi Feng Dan Gao