Mini original style(mi ni yuan wei xiao qi feng )

Mini original style

Introduction:

"The delicate and soft taste of Qifeng cake is its charm. How happy it is to feel the delicacy of clouds one by one ~ ~"

Production steps:

Step 1: separate the egg yolk and the protein, and first stir the egg yolk and the sugar evenly;

Step 2: add corn oil and mix well;

Step 3: add milk and continue to mix well;

Step 4: add the sifted low gluten flour and mix evenly;

Step 5: add salt and a few drops of white vinegar to the protein, add the sugar mixed with corn starch in advance in three times, and stir at low speed until the protein can pull up a small upright sharp corner, which is in the dry foaming state, and then finish the stirring;

Step 6: take out 1 / 3 of the protein and add it into the egg yolk paste, and mix well;

Step 7: pour back the remaining protein and continue to stir evenly;

Step 8: pour the batter into the mold, gently shake out the bubbles, preheat 170 degrees in the oven, put it into the mold, adjust the temperature to 155 degrees, bake for 30 minutes, take out the mold, turn it upside down and let it cool.

Materials required:

Yolks: 3

Fine granulated sugar: 10g

Low gluten flour: 80g

Corn oil: 30g

Milk: 55g

Protein: 4

Corn starch: 5g

Salt: 0.5g

White vinegar: a few drops

Note: 1, Le Kui mold easy demoulding, so the mold does not need to spread butter powder. 2. Low speed is recommended for whipping protein, so that the protein cream is stable, and it is not easy to defoaming when mixing. 3. The formula is suitable for 17 cm hollow mold.

Production difficulty: ordinary

Process: Baking

Production time: half an hour

Taste: Original

Chinese PinYin : Mi Ni Yuan Wei Xiao Qi Feng