Let the novice teach you how to make the basic cake -- Qifeng cake(rang xin shou jiao ni zuo xin shou bi xue ji chu dan gao qi feng dan gao )

Let the novice teach you how to make the basic cake -- Qifeng cake

Introduction:

"This is the recipe of Qi Feng cake."

Production steps:

Step 1: get the materials ready.

Step 2: get the tools ready.

Step 3: separate yolk and protein with egg separator

Step 4: add milk and sugar to the yolk and stir well.

Step 5: add oil and salt, stir well.

Step 6: sift in flour and mix well.

Step 7: This is the yolk paste.

Step 8: beat the egg white with electric beater until the fish's eye blisters, add one third of sugar.

Step 9: beat until close to wet foaming, then add the remaining half of the sugar.

Step 10: beat until it is close to hard foaming, lift up the egg beater and add the remaining sugar.

Step 11: beat until dry foaming, then lift the beater with sharp corners, do not bend down. The oven is preheated at 150 ℃

Step 12: take one-third of the protein cream and mix it into the egg yolk paste. Stir evenly with a scraper instead of directly circling. Stir evenly in an irregular direction.

Step 13: pour the mixture into the rest of the cream.

Step 14: mix well.

Step 15: tin foil is laid on the cake mold. My way of laying tin foil is special. You can see from step 2 and step 16.

Step 16: spread tin foil on the cake mold. My way of spreading tin foil is special. You can see from step 2 and step 16. Pour the batter into the mould, put it into the preheated oven, bake at 150 ℃ for 60 minutes, or bake at 140 ℃ for 35 minutes, then bake at 155 ℃ for 25 minutes. The baking time of both methods is 60 minutes

Step 17: after baking, turn back immediately, air to cool completely, draw a circle along the mold edge with a scraper, and gently press the bottom to demould.

Step 18: the baked cake does not collapse, retract, and fold.

Materials required:

Yolks: 5

Protein: 5

Sugar: 50g

Low powder: 85g

Oil: 50g

Milk: 50g

Salt: 1g

Precautions: ① taking out the eggs in advance to room temperature is helpful for whipping; ② the protein must be beaten until it is dry and foamy, and cannot be over whipped; ③ in the process of baking, the oven door cannot be opened frequently; ④ after baking, it must be turned back immediately, and demoulding can only be carried out when it is completely cooled, because if it is not cooled, the turn back will collapse and shrink severely, and the waist will be closed.

Production difficulty: ordinary

Process: Baking

Production time: several hours

Taste: milk flavor

Chinese PinYin : Rang Xin Shou Jiao Ni Zuo Xin Shou Bi Xue Ji Chu Dan Gao Qi Feng Dan Gao