Caragana fragrans(ning xiang qi feng )

Caragana fragrans

Introduction:

"Qi Feng is one of the foundations of baking. In the past year or so, I tried a lot of recipes, which I think is quite good. Most of the time, what is suitable for others may not be suitable for you. Only by constantly trying can you find the one that belongs to you. I always like Qi Feng. First, it takes a short time. Second, the tools are simple. The most important thing is that there is no butter in it. For me, baking without butter is a good recipe. Sure enough, I have a traditional Chinese stomach. It's usually made in the evening, with soybean milk for breakfast the next morning. It's safe and comfortable to eat. "

Production steps:

Step 1: get the ingredients ready

Step 2: separate the egg white and yolk with the egg white separator. (if the technique is good, it's OK to divide it by hand. In short, it's better to divide it cleanly.)

Step 3: add 20g sugar to the egg yolk and stir well.

Step 4: then add the milk box salad oil and continue to stir until it is fine without flocs.

Step 5: mix baking powder with flour, sift and add to egg yolk. (baking powder can be omitted. There is no difference in taste.)

Step 6: mix well with egg beater.

Step 7: use a rubber brush to grind the small particles that are not stirred inside until the yolk paste is completely fine and smooth. Put it aside.

Step 8: add lemon juice to the protein, beat it to a big bubble with resistance, and add 20 grams of sugar.

Step 9: beat to small bubbles and add 20 grams of sugar.

Step 10: add the last 20 grams of sugar when there are lines on the surface, then beat for a while, and then adjust the beater to the top gear to continue.

Step 11: until there is a small sharp corner when pulling out the beater.

Step 12: put one third of the protein into the egg yolk paste and stir well.

Step 13: be sure to stir until the egg yolk is integrated, and there should be no obvious yellow and white.

Step 14: add another third of the protein and stir.

Step 15: pour the egg yolk paste into the remaining 1 / 3 protein and continue to stir well.

Step 16: pour into the mold, shake it hard and remove the bubbles as much as possible.

Step 17: preheat oven 180 degrees, middle and lower layers, heat up and down for 30 minutes.

Step 18: take it out and buckle it on the curtain to prevent retraction.

Step 19: after cooling through, hold the mold in both hands, push the cake out with the power of thumb, and then take off the bottom with tools. (the western food knife I use, one hand on the bottom, the other hand around the bottom to take it off.)

Materials required:

Low powder: 100g

Eggs: 4

Fine granulated sugar: 80g

Milk: 40 ml

Salad oil: 40 ml

Baking powder: 2G

Lemon juice: 2 ml

Note: 1 must use fresh eggs, do not refrigerate 2 containers do not have water, 3 add lemon not only to kill protein, but also to increase the fresh taste. There is no lemon to add rice vinegar. Each step of mixing should be completely carried out, and the next step, egg white mixing must be thoroughly turned up from the bottom. My 8-inch mold

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Ning Xiang Qi Feng