Qifeng cake (water bath method)(qi feng dan gao shui yu fa )

Qifeng cake (water bath method)

Introduction:

"I'm a novice in baking. My friends on gourmet.com have always said that baking Qiwang cake is easy to crack, so I remembered yesterday that the water bath method is used for cheese cake. Will the Qiwang baked by changing the water bath method crack? We are people who can do it as soon as we think about it, so we tried it immediately. The result is relatively successful, the real cake surface did not crack, it should be because there is water vapor, so the surface of the cake did not harden too much. But two eggs are a little less. I'll try three eggs next time. And I colored the cake to the extent that I like, and covered it with tin foil, so the quality is pretty beautiful, happy! This time, I specially added 1 gram of salt to make the cake smell. The inside of the cake is delicate and soft

Production steps:

Step 1: get the materials ready. This step can not be lazy, we must use the electronic scale to accurately measure the weight of each material.

Step 2: use two water and oil-free basins to hold egg yolk and protein respectively. Be careful not to mix egg yolk with protein.

Step 3: use the top grade of the electric egg beater to beat the protein. First add a few drops of white vinegar to stabilize the protein. During this period, add the sugar three times. Until it's dry.

Step 4: add salt, milk and oil to the yolk.

Step 5: add the sifted flour and mix into the batter.

Step 6: put one third of the protein into the egg yolk paste, cut and mix well.

Step 7: pour the egg yolk paste into the protein, cut and mix well.

Step 8: pour the batter into the 6-inch cake mold and knock hard.

Step 9: preheat the oven at 150 degrees, put hot water about 2 cm deep in the bottom baking pan, and put baking net on the top to hold the cake mold.

Step 10: look at the color on the cake next to the oven, and then prepare to put tin foil.

Step 11: cover the top of the cake with tin foil and face the cake with matte. (it's better that the tin foil is higher than the cake surface, so it's not easy to damage the surface of the cake. )

Step 12: when the time is up, take it out and turn it upside down until it's cool.

Materials required:

Fresh eggs: 2

Low gluten flour: 55g

Milk: 34 G

Xijie snow grape seed oil: 26G

Fine granulated sugar: 35g (protein)

Salt: 1g

Note: the plate containing protein must be waterless and oil-free. And adding a small amount of salt can improve the sweetness of the cake. When mixing the egg paste evenly, you can't turn it around, you can only turn it from below and cut it, otherwise it will be easy to get cramps.

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: Original

Chinese PinYin : Qi Feng Dan Gao Shui Yu Fa