Original Qi Feng(yuan wei qi feng )

Original Qi Feng

Introduction:

"I didn't dare to challenge Qi Feng because I heard it was very difficult. This time, because of her birthday, I want to make a cake for my mother and thank her for her kindness. After consulting and consulting friends in many ways, I am determined to challenge the high difficulty. Who knows it was a success all at once. It seems that in the world, we can't believe all the hearsay. We should try our best to challenge it before we can have the joy of success. Try your best and leave no regrets. "

Production steps:

Step 1: separate the yolk from the protein.

Step 2: put them in containers without oil and water respectively.

Step 3: mix the milk and corn oil evenly.

Step 4: add the yolk.

Step 5: mix well.

Step 6: add 40g sugar.

Step 7: mix well.

Step 8: sift in 45g low powder.

Step 9: mix well.

Step 10: sift in 40g low powder.

Step 11: mix well.

Step 12: use electric egg beater to make big bubbles at low speed, and add 20g fine granulated sugar and corn starch.

Step 13: continue to low speed to fine state, add 20g fine sugar.

Step 14: when high-speed whisking is used to wet foaming state (the protein at the front end of the egg beater is long and curved), put in the remaining granulated sugar and continue high-speed whisking to dry foaming state (the protein at the front end of the egg beater is short and sharp, and the bowl is turned upside down, so the protein paste will not flow).

Step 15: add 1 / 3 protein paste into egg yolk paste.

Step 16: cut and mix evenly with scraper.

Step 17: pour the yolk paste back into the protein paste.

Step 18: continue to cut and mix evenly.

Step 19: the cake paste is fine and sticky.

Step 20: pour the cake paste into the 8-inch cake mold and shake it vigorously for a few times to make big bubbles.

Step 21: put the cake into the preheated oven, middle layer, heat 110 ° C, heat 100 ° C, bake for 30min, then turn to heat 140 ° C, heat 110 ° C, bake for 25min.

Step 22: drop the mold to achieve the purpose of vibration. Turn it upside down on the grill and let it cool naturally.

Step 23: demould to make original Qifeng, which can be eaten directly or made into various cream cake blanks.

Materials required:

Protein: 4

Yolk: 4

Low powder: 85g

Sugar: 100g

Milk: 60g

Corn oil: 50g

Salt: 1g

Corn starch: 2G

Note: please adjust the temperature according to the temperature of each oven. My oven is set low because the temperature is too high. The temperature should not be too high to prevent surface cracking.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Qi Feng