Qifeng cake (8 inches)(qi feng dan gao cun )

Qifeng cake (8 inches)

Introduction:

"Qifeng cake for nephew, ha, Junzhi's recipe"

Production steps:

Step 1: ready materials

Step 2: separate the egg yolk and the egg white. The bowl must be oil-free and water-free. Beat the egg yolk with 30g sugar until the sugar melts

Step 3: beat egg yolk with 30g sugar until sugar melts

Step 4: add milk and mix well

Step 5: add salad oil and mix well until water and oil are mixed

Step 6: add the sifted low powder

Step 7: add the sifted low powder

Step 8: add 60g sugar into egg white three times until it is dry and foamy

Step 9: mix it with egg yolk paste for 3 times to make a fine and glossy paste. Pay attention to this step, don't defoaming

Step 10: pour in the 8-inch round mold, take it up and shake off the internal bubbles

Step 11: pour in the 8-inch round mold and shake off the bubbles

Step 12: put it into the preheated oven, lower layer, bake at 170 ℃ for 10 minutes, turn it to 150 ℃ for 50 minutes, then put it out of the oven to cool~

Step 13: put it into the preheated oven, lower layer, bake at 170 ℃ for 10 minutes, turn it to 150 ℃ for 50 minutes, then put it out and cool it~

Step 14: it will flatten out after cooling

Materials required:

Yolks: 5

Egg white: 5

Low gluten flour: 85g

Salad oil: 40g

Milk: 40g

White granulated sugar: 3060g

Note: adjust the oven temperature by yourself

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Dan Gao Cun