Six inch Chifeng cake
Introduction:
"I don't know when I began to like the Qifeng cake that I didn't catch a cold. I'm not like many people. I have no appetite and can't eat anything in the summer. I'm just the one who gives full play to the quality of food in the summer. "
Production steps:
Step 1: set of materials used
Step 2: separation of egg yolk. This is egg yolk~
Step 3: separate the protein into a container without salt, oil and water~
Step 4: add white granulated sugar into the egg yolk liquid and stir well~
Step 5: add milk and stir well~
Step 6: add salad oil and mix well~
Step 7: sift the low gluten flour into the egg yolk mixture, and stir until there is no dry powder~
Step 8: drop the protein into one or two drops of lemon juice~
Step 9: add white granulated sugar three times to make it hard
Step 10: take one third of the protein paste and add it to the egg yolk paste. Turn it up and down evenly without drawing circles~
Step 11: pour the remaining protein into the mixed paste and stir well~
Step 12: pour it into a six inch mold and shake it~
Step 13: preheat the oven to 170 degrees, bake for 50 minutes, take out the button, cool and demould~
Materials required:
Eggs: five (220g)
Salad oil: 30g
Milk: 20g
White granulated sugar (egg yolk): 35g
White granulated sugar (protein): 45g
Low powder: 95g
Lemon juice: one or two drops
Note: please don't overdo the egg white, otherwise the cake may shrink (I've seen it before) ❀ the oven temperature depends on your home
Production difficulty: simple
Process: Baking
Production time: one hour
Taste: sweet
Chinese PinYin : Liu Cun Qi Feng Dan Gao
Six inch Chifeng cake
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