Chiffon Cake(qi feng dan gao )

Chiffon Cake

Introduction:

"How terrible is Qifeng cake? You have not been hurt by it to cry without tears, have cried really crazy seven times to succeed, I'm afraid only you try to know. Especially when we are groping at home and unwilling to use any additives, don't be afraid of failure. As long as we do it conscientiously and boldly, we will always see the perfection after failure. "

Production steps:

Step 1: separate egg yolk and protein.

Step 2: add 20g sugar and 50ml milk into the egg yolk bowl, stir with eggs until even, and melt all sugar.

Step 3: add 50ml salad oil in several times to make the egg liquid and oil blend into one.

Step 4: sift the low powder and salt twice and pour into the basin.

Step 5: stir evenly to form ribbon like egg yolk paste.

Step 6: add a few drops of lemon juice to the protein and beat at low speed until it is thick.

Step 7: add 60 grams of sugar in three times, and beat with medium speed.

Step 8: beat until dry foaming, about 9.

Step 9: add 1 / 3 protein into egg yolk batter, cut and mix well.

Step 10: pour back the protein, quickly cut and mix well.

Step 11: pour the batter into the mold, shake it on the table for a few times to remove the bubbles, and make the surface smooth; preheat the oven for 150 degrees, hold it in a baking tray, put it in the penultimate layer and bake for 50 minutes.

Step 12: take out the stove and turn it upside down. Demould it after less cooling.

Materials required:

Low gluten flour: 60g

Salad oil: 50ml

Pure milk: 50ml

Eggs: 4

White granulated sugar: 80g

Salt: 2G

Lemon juice: 2 to 3 drops

Notes: 1. Successful protein processing is the key to making Qi Feng. Adding granulated sugar to the protein will help to disperse the protein. But the granulated sugar is very heavy. If you put it in all of a sudden, the protein won't beat up. So we need to pour sugar into the protein three times, which is the so-called "protein Trilogy". In addition, because sugar is the material that helps to disperse, the amount of sugar can be appropriately reduced compared with the formula, but it can not exceed 20%, otherwise, it is difficult to disperse to the ideal level. 2. Mix the egg yolk paste and protein paste: in this step, use a rubber scraper instead of an egg beater. The method of cutting and mixing is to turn from the bottom to the top, do not stir in circles, so as to avoid protein defoaming. This technique is not difficult to say, but in fact, there are still some difficulties. If your Qi Feng shrinks, shrinks and collapses, the basic reason is that you don't master this method well, and defoaming occurs in the process of mixing egg yolk paste and protein paste. 3. Put the cake in the lower layer when baking. Because Qi Feng needs a space to climb up. Especially after climbing to the ideal height, the top is very close to the upper heating tube, which is easy to be burnt.

Production difficulty: Advanced

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Qi Feng Dan Gao