8-inch Chifeng cake(cun qi feng dan gao )

8-inch Chifeng cake

Introduction:

"I like the delicate and fluffy taste of Qifeng cake. I like it both for breakfast and afternoon tea."

Production steps:

Step 1: separate the egg white and yolk. The egg white should be separated in an oil-free and waterless basin. It can be separated easily by using an egg separator or pouring a few times with the cracked eggshell.

Step 2: whisk the yolk with sugar until the color is lighter and slightly thicker. In this step, you can use a manual egg beater or an electric egg beater.

Step 3: add the salad oil into the egg three times, and beat each time until it is completely blended.

Step 4: add the milk and stir gently.

Step 5: sift in the low gluten flour, turn and mix evenly to form a thick batter.

The sixth step: egg white with electric egg whisk to the fish eye vesicle, add 1/3 granulated sugar, continue to send to the fine foam, add 1/3 granulated sugar, continue to send to the wet foaming, bring up the egg whisk, the protein will form a crooked hook, add the remaining sugar, continue to send to dry foaming, bring up the egg whisk, the protein will become a straight upward hook. Insert a chopstick, the chopsticks will not fall down.

Step 7: put 1 / 3 protein into the egg yolk batter, mix well, then pour into the remaining 2 / 3 protein and mix well. Pay attention to the technique, is to use a scraper from the bottom up to stir, do not circle stirring.

Step 8: pour the batter into the mold, smooth the surface, knock a few times, knock out some big bubbles.

Step 9: preheat the oven, put the mold on the lower layer of the oven, heat up and down, 135 ° for 60 minutes. When the cake is out of the oven, it is quickly inverted on the baking net and demoulded after cooling.

Materials required:

Eggs: 5

Low gluten flour: 85g

Milk: 40g

Salad oil: 40g

Fine granulated sugar (for egg yolk): 30g

Fine granulated sugar (for protein): 60g

Note: 1, choose a large egg, separate the egg white and yolk, do not mix the yolk into the egg white. It's best to buy fresh eggs. Fresh eggs are convenient for the separation of yolk and egg white and the dispersion of protein. 2. Sugar with ordinary white sugar can, I was downstairs to buy 4 yuan a jin of loose sugar, no problem. 3. Wash and dry the beater before beating. 4. Protein is very important to send, must send to dry foam, novice had better try to see if chopsticks can stand in the protein. 5. The temperature of each oven is different. If the cake cracks in the baking process, it means that the temperature is too high. You can cover the tin foil in the second half of the baking time, and lower the temperature according to the actual situation in the next baking. Novices do not have a good grasp of the time, the best way not to open the oven. 6. One of the reasons for Qi Feng's collapse is that the cake is not baked well. If it is sticky in the middle after being cut, it means that the baking time is not enough.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Cun Qi Feng Dan Gao