Making Qifeng cake for the first time(di yi ci zuo qi feng dan gao )

Making Qifeng cake for the first time

Introduction:

"Today, I finally try to call Qi Feng cake" seven crazy ". I'm so busy that I sweat! But Let's see the process! [Qifeng cake] (weight: one 8-inch round mold) ingredients: 4 eggs (about 65g each), 85g low gluten flour, 40g sunflower seed oil, 40g fresh milk, 50g fine granulated sugar (added to protein), 20g fine granulated sugar (added to egg yolk) baking: 160 degrees, about 1 hour. Referring to Jun Zhi's prescription, the sugar was reduced by 20g. Steps: 1. Separate the egg white and yolk, and sift the low powder. 2. Mix the egg yolk, add sugar, oil, milk, mix well, add low powder, do not circle, in order to avoid gluten batter. 3, beat the egg white, add 1/3 sugar to fish eyes, add 1/3 sugar when thick foam, when the texture appears, (wet foaming) plus the remaining sugar. Beat until hard foaming. Preheat the oven. 4. Take 1 / 3 of the protein, add it to the egg yolk paste, quickly mix well, do not circle, just like stir fry. 5. Mix well, add 1 / 3 protein, add the last 1 / 3 protein, mix well. 6. Pour into the mold and shake it twice to shake out the bubbles. 7. Put in the oven, 160 degrees, lower layer, up and down the fire. About one hour. "

Production steps:

Step 1: sift the low powder and reserve.

Step 2: separate the egg white and yolk. Mix the yolks with a hand beater.

Step 3: add milk, oil and 20 grams of sugar to the egg yolk, and stir well.

Step 4: add the sifted flour and mix well. Don't circle. To avoid gluten in the batter.

Step 5: start beating egg whites with an electric beater. When the eye blisters appear, add one third of the remaining 50g sugar and continue to beat.

The sixth step: to thicker, milky white foam, add 1/3 sugar.

Step 7: when lines appear, add the last third of the sugar. Keep hitting until there is a strong foam tip. Preheat the oven.

Step 8: take out one third of the beaten protein and add it into the yolk paste. Stir well. Repeat the same method. Add the remaining protein into the yolk paste twice and quickly mix well.

Step 9: take out one third of the beaten protein and add it to the yolk paste. Stir well, then add the remaining protein to the yolk paste twice in the same way and quickly mix well.

Step 10: take out one third of the beaten protein and add it into the yolk paste. Stir well. Repeat the same method. Add the remaining protein into the yolk paste twice and quickly mix well.

Step 11: This is a well mixed cake paste. Quickly pour into the mold.

Step 12: pour the cake paste into the mold and shake it twice. The bubbles come out. Into the oven, middle and lower, 175 degrees, about 1 hour.

Step 13: cake out. Serious collapse! Depressed! I don't think it's in place! You must pay attention next time.

Step 14: bottom of cake

Step 15: cut it open.

Step 16: there are bubbles! It seems that when pouring into the mold, the shock is not in place. But the taste is OK.

Materials required:

Low gluten powder: 85g

Eggs: 4, about 60g each

Fine granulated sugar: 70g

Sunflower seed oil: 40g

Milk: 40g

Note: the protein must be hard foaming, which is the key to the success of the cake! There is to add protein after the stirring, must be fast, can not draw circle, to stir up and down, like cooking action. Take out immediately after the buckle, baking process do not open the door to watch, otherwise there will be collapse.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: sweet

Chinese PinYin : Di Yi Ci Zuo Qi Feng Dan Gao