Healthy nutrition, soft fragrance - Qifeng cake(jian kang ying yang mian ruan piao xiang qi feng dan gao )

Healthy nutrition, soft fragrance - Qifeng cake

Introduction:

"A friend told me that Qifeng cake is the basis of baking, so we must learn how to make this cake that melts at the entrance and is extremely soft. And don't talk right, but this cake is really delicious, I think, as long as you want to learn baking friends, will not let it go. It tastes soft, healthy and nutritious. Whether it's breakfast, afternoon tea or snacks for children, it's a good choice. "

Production steps:

Step 1: weigh all the ingredients.

Step 2: separate egg yolk protein, add 30g fine sugar to egg yolk.

Step 3: mix well with a manual beater.

Step 4: add milk and stir well.

Step 5: add corn oil and stir well.

Step 6: sift in the low powder.

Step 7: stir evenly in irregular direction to form yolk paste.

Step 8: squeeze 5 or 6 drops of lemon juice into the egg white, stir with an electric egg beater until it bubbles, and add 20 grams of sugar.

Step 9: continue to stir until thick silk state, add 20 grams of sugar for the second time.

Step 10: continue to stir until wet foaming (turn off the egg beater at this time, the protein will appear soft sharp corners when lifting up), and add 20g sugar for the third time.

Step 11: continue to stir into a dry foam. At this time, lift the egg beater, and the sharp corners of the protein appear obviously straight.

Step 12: add 1 / 3 of the protein to the yolk paste.

Step 13: turn up and down evenly with rubber scraper in irregular direction.

Step 14: pour the egg yolk paste into the remaining 2 / 3 of the protein paste.

Step 15: continue to stir evenly in the irregular direction by turning up and down.

Step 16: pour the mixed cake paste into a clean, oil-free and water-free cake mold, lift the cake mold and shake it with force to remove the big bubbles in the cake paste. Then put it in the preheated oven. 180 degrees, middle and lower, 1 hour.

Step 17: after baking, there is no crack on the surface.

Step 18: take out the buckles of the baked cake and demould it after cooling.

Materials required:

Eggs: 4 260g

Low powder: 85g

Milk: 40g

Corn oil: 40g

White sugar for protein: 60g

Yolk sugar: 30g

Note: 1: eggs are shell weight. 2: The container for protein should be clean, free of oil and water. 3: Add a few drops of lemon juice to the egg white. 4: When mixing the whipped protein and egg yolk paste, turn it up and down to avoid easy defoaming. If the whipped protein is used to make egg yolk paste first, put the protein in the refrigerator for refrigeration. 5: The cake mold in the recipe is 8 inches and the oven is 30L.

Production difficulty: ordinary

Process: others

Production time: several hours

Taste: sweet

Chinese PinYin : Jian Kang Ying Yang Mian Ruan Piao Xiang Qi Feng Dan Gao