Delicate and soft Qifeng cake(xi ni rou ruan de qi feng dan gao )

Delicate and soft Qifeng cake

Introduction:

"The classic flavor - Qifeng cake, with its strong egg aroma and delicate and soft taste, can recall my childhood memories. The first time I made Qifeng cake, my family didn't buy a round cake mold, but in order to eat this cake, I made it with a toast mold, and it was successful. It's a classic cake to try again. It's your prescription. "

Production steps:

Step 1: separate the egg protein and yolk, and put them into oil-free and water-free containers (do not have water or oil in the container of egg protein, otherwise they will not be able to be whipped. Don't have a drop of egg yolk, drop it into the protein, or you can't get rid of it.

Step 2: use the electric beater to beat the egg white to the fish eye bubble, add 1 / 3 of the sugar, and continue to beat the egg white. For a thicker froth, add second times the remaining half of the sugar and then continue stirring. When the protein is thick, add the remaining sugar and continue to beat. Until you lift the egg beater, the protein can be pulled out of a sharp corner, not soft down, you can stop stirring. Put the beaten protein in the refrigerator to avoid defoaming. Don't overdo it

Step 3: add 30 grams of sugar into the egg yolk, beat it gently with the beater, don't beat it. (it doesn't need an electric egg beater)

Step 4: add salad oil and milk to the egg yolk in turn, and stir well. Then add the sifted flour and mix it evenly with a rubber scraper. (do not stir in circles or over STIR)

Step 5: take out the protein in the refrigerator, take out 1 / 3 of the protein paste and put it into the egg yolk paste. Turn it from top to bottom and mix it evenly (never stir in circles). Then pour all the mixture into the batter bowl. Mix from top to bottom until well blended.

Step 6: in order to wash the cake mold conveniently, I pad a piece of baking oil paper at the bottom, but do not spread oil paper around the cake mold, otherwise the cake will not grow high.

Step 7: pour the mixed cake paste into the cake mold and shake the mold on the table for 3 times. Then put it into the preheated oven, 170 degrees, middle layer, about 1 hour.

Step 8: when the cake is out of the oven, it will be put on the cooling rack immediately.

Step 9: until cooled, use a plastic scraper to draw a circle around the cake mold to demould.

Materials required:

Eggs: 5

Low gluten powder: 85g

Salad oil: 40g

Fresh milk: 40g

Sugar: 90g

Note: 1. Check whether the cake is baked, you can use toothpick or chopsticks to insert the cake, and then take it out to see if there is any residue, if not, it means that the cake is cooked. 2. The baking time is also determined by the oven, so when the baking time is about 40 minutes, you should go to have a look. Otherwise, if you bake too long, the cake will dry and the taste will not be so good. 3. It is not allowed to apply oil around the mold, because Qi Feng needs to rely on the adhesion of the mold wall to grow high. After applying oil, Qi Feng will not grow high. 4. Be careful when beating eggs, never let the yolk mix with the protein. I once dropped a drop of egg yolk into the egg white, but no matter how hard I beat the egg white, I couldn't beat the egg white. I used the egg yolk to make Qifeng. As a result, the cake froze, and finally I had to feed it to the garbage can. 5. When mixing protein paste and egg yolk paste, be sure to stir it up and down instead of in circles, otherwise it will defoaming. 6. According to this recipe, the Qifeng cake tastes very delicate, soft and delicious.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Xi Ni Rou Ruan De Qi Feng Dan Gao