Qifeng cake(qi feng xiao dan gao )

Qifeng cake

Introduction:

Production steps:

Step 1: separate the egg protein from the yolk.

Step 2: add 30 grams of sugar powder, salad oil and milk in a small bowl with egg yolk, and mix well to form egg yolk liquid.

Step 3: sift the low gluten flour into the egg yolk liquid three times.

Step 4: stir well to make yolk paste.

Step 5: add the protein into the sugar powder three times. The first time is to add one third of sugar powder when the protein is beaten to the shape of fish eye bubble.

Step 6: for the second time, beat the protein until it is thick and foamy, then add 1 / 3 sugar powder.

Step 7: the third time is to add the remaining one-third of the sugar powder when the protein is beaten to the surface.

Step 8: stir again until dry foaming, that is, lift the egg beater, and the protein can pull out a short vertical sharp corner.

Step 9: first fill the egg yolk with 1 / 3 protein.

Step 10: stir from the bottom up.

Step 11: pour the egg yolk paste into the remaining two-thirds of the protein, quickly stir well.

Step 12: spoon the mixed batter into a small paper cup carefully, put it into the baking tray, fill it about 90%, shake it twice, put it into the preheated oven, and bake at 180 ℃ for about 20 minutes.

Step 13: the delicious little cake is out of the oven.

Step 14: finished product drawing.

Materials required:

Big eggs: 4

Egg yolk with sugar: 30g

Protein and sugar: 60g

Low gluten flour: 85g

Salad oil: 40g

Fresh milk: 40g

Note: 1, the protein must be sent to the dry foaming state; 2, when sending the egg white, the sugar must be added in three times; 3, the cake should be turned back immediately after coming out of the oven; 4, the paste poured into the mold should not be too full; 5, when mixing the sent egg white and yolk paste well, pay attention to the technique, the action should be fast, the range should be large, and the bottom should be turned up to mix, and strive to be in a short time Mix the batter well; 6. The oven temperature setting and baking time vary with the oven, so you must observe frequently in the baking process.

Production difficulty: simple

Process: Baking

Production time: one hour

Taste: sweet

Chinese PinYin : Qi Feng Xiao Dan Gao