Original Qi Feng(yuan wei qi feng )

Original Qi Feng

Introduction:

"After I bought the oven, I didn't really do the legendary" mad ". To tell you the truth, I'm a little scared. Think about it. Always tell your child that you have to try to succeed. You can't just talk about it. Every day I see the cake that everyone sends. They all did very well. I can't bear it at last. A patchwork recipe. It worked miraculously. It tastes really good. The finished product is very elastic, moist and not dry at all. Moderate salt and sweet. I like it. "

Production steps:

Step 1: weigh all the materials. Separation of egg yolk protein. I used four eggs. As long as it's about 260 grams, the size of the egg doesn't matter. Mix corn starch and sugar well. Put the albumen bowl in the fridge.

Step 2: first put the milk and oil in a waterless basin.

Step 3: beat the egg beater until the oil is invisible

Step 4: one is double yellow eggs. Hehe, there are only four eggs. Add egg yolk and stir.

Step 5: mix well.

Step 6: add the sifted low powder. I went through it twice. Stir well and put into refrigerator.

Step 7: take the protein out of the refrigerator and add salt and 1 / 3 sugar and starch mixture. Add 1 / 3 sugar to the large blister. Continue to beat the egg clockwise until it doesn't drip. Pour in the rest. Start to preheat the oven when beating the egg white, and heat it up and down for 130 minutes.

Step 8: beat until the beater head is raised to a small vertical point. The protein has a heavy feeling, and the upside down basin won't fall off.

Step 9: dig 1 / 3 protein into the egg yolk paste and cut half evenly. Don't be afraid of defoaming until the egg yolk and protein are completely mixed.

Step 10: pour back into the protein bowl and stir. Turn the bowl with one hand and turn the bowl with the other. After mixing, it is a fine paste.

Step 11: after mixing, the egg yolks are completely fused. Paste into a delicate, slow flowing state.

Step 12: pour in the 8-inch mold

Step 13: after scraping, shake a few times. There are no big bubbles.

Step 14: Fire 120 degrees

Step 15: Fire 100 degrees.

Step 16: bake in the penultimate oven for 90 minutes. It's like this in 20 minutes.

Step 17: in 40 minutes. It's not painted yet.

Step 18: 60 minutes slightly higher than the mold, slowly in the coloring.

Step 19: after 75 minutes, it slowly falls back. Color evenly.

Step 20: after 90 minutes, it's time to come out immediately. A few drops.

Step 21: turn it upside down on the baking plate. Baking on the Internet is OK. That's the mark. I want to make it more beautiful. Hee hee

Step 22: easy to demould.

Step 23: one on the side. No collapse, no retraction, no cracking. For the first time.

Materials required:

Egg: 266g

Low powder: 80g

Sugar: 75g

Salt: 3 G

Milk: 60ml

Oil: 50ml

Corn starch: 5g

Note: the protein should be added sugar three times. The protein is easier to disperse after adding starch. It only took me three or four minutes. The yolk is in a slow flow after mixing. Eggs can be put in the refrigerator first.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Yuan Wei Qi Feng