Qifeng cake(qi feng xiao dan gao )

Qifeng cake

Introduction:

Production steps:

Step 1: prepare materials. The flour should be sifted, the egg yolk should be separated, the basin containing protein should be oil-free and waterless, and the stainless steel basin is the best.

Step 2: use the egg beater to beat the protein until it looks like a fish eye blister, and add 1 / 3 of the sugar.

The third step: continue stirring until the protein starts thickening. When it is thicker, add 1/3 sugar.

Step 4: continue to beat until the protein is thick and there are lines on the surface, add the remaining 1 / 3 sugar

Step 5: continue beating for a while. When you lift the egg beater, the protein can pull out a short vertical sharp corner, which means that it has reached the state of dry foaming and can stop stirring.

Step 6: beat the egg yolk and sugar gently, no need to send.

Step 7: add 24g salad oil and 24g milk in turn, and stir well. Then add the sifted flour and gently mix with a rubber scraper.

Step 8: add 1 / 3 protein to the egg yolk paste. Mix well with a rubber scraper

Step 9: after mixing well, pour all the egg yolk paste into the basin filled with protein, and stir until the protein and egg yolk paste are fully mixed.

Step 10: pour the mixed cake paste into the mold, hold the mold by hand and shake it on the table twice to shake out the air bubble inside.

Step 11: put into the preheated oven, 160 degrees, about 35 minutes. Take the baked cake out of the oven and immediately put it on the cooling rack until it cools. Then, demould and cut into pieces to enjoy

Materials required:

Eggs: 3

Low gluten powder: 51g

Corn oil: 24g

Milk: 24g

White granulated sugar (added with protein): 35g

White granulated sugar (add egg yolk): 18g

Note: each oven has temperature difference, self control Forget about the oven parameters. I'll look at the beauty next time.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Qi Feng Xiao Dan Gao