Qifeng cake 2(qi feng dan gao )

Qifeng cake 2

Introduction:

"This is the Qifeng cake made by the common baking method after the water bath method. But today's cake is not very successful. The top of the cake is cracked, not like yesterday. Later, I asked my friends who were playing with delicious food. I found out that I forgot to spray water on the cake. The purpose of spraying water is to prevent the cake from hardening too fast. After the experiment, a lot of questions are finally clear. Besides, the bubbles in the cake may be that I don't have enough strength to knock, so there are holes in the baked cake. We should pay attention to this problem next time. This time, the amount of three eggs is more or less. Next time, it should be changed to the amount of three egg whites and two yolks. I'm a good kid who studies with an open mind. If there's any master, please give me some advice! And demoulding the bottom is a bit difficult for me. I have let it cool, but it still sticks to the bottom, so I take off the cake surface. The funniest thing is that when I took off the tin foil on the cake, I was too anxious. I turned the cake upside down and tore off a small piece of cake with the tin foil. This time, the cake is not beautiful, but I am quite satisfied with the internal organization, except that there are a few holes in it. I specially did two different methods, and found that the water bath method is easier to succeed. But if you want to play with delicious food, you should try any method. I'm going to try this baking method again next time, of course, if I forget to spray water on the cake

Production steps:

Step 1: get the materials ready.

Step 2: put the egg yolk and protein in two pots without water and oil (pay attention not to mix the egg yolk in the egg white).

Step 3: add a few drops of white vinegar into the egg white, and use the electric egg beater to beat the egg white until hard. During this period, add the sugar three times.

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

Step 5: add the sifted flour into the egg yolk.

Step 6: mix the egg yolk paste evenly, and add 1 / 3 protein. Cut and mix well

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

Step 8: pour the cake paste into the 6-inch flexible bottom cake mold and knock the bubbles out.

Step 9: preheat the oven 150 degrees, put in the baking tray and hold the cake mold. Bake for 40 to 45 minutes.

Step 10: after baking and coloring the cake, cover it with tin foil. Yaguang faces the cake.

Step 11: when the time is up, remove the tin foil and put the cake on the baking net to cool. (I'm too anxious to tear the tin foil. I've torn off a small piece of cake. Next time, I need to cover it with high tin foil. Don't touch the cake.)

Step 12: after the cake is cool, demould it.

Materials required:

Eggs: 3

Low gluten flour: 56g

Milk: 40g

Sugar: egg yolk 10 grams

Grape seed oil: 30g

Salt: 1g

Note: when the upper surface of Qifeng cake begins to harden, spray water on it immediately. To prevent the cake from cracking. When the color of the cake is enough, it should be covered with tin foil to prevent overheating and dark color. Demoulding can't be taken off until it's cool enough.

Production difficulty: ordinary

Process: Baking

Production time: one hour

Taste: milk flavor

Chinese PinYin : Qi Feng Dan Gao