Perfect Qifeng cake(wan mei qi feng dan gao )

Perfect Qifeng cake

Introduction:

"I haven't updated my blog for a long time. Of course, the main reason is that I'm lazy, and my mother's illness, so I'm not so enthusiastic about studying western point. In fact, making Qifeng cake has always been my weakness, because it seems that I have never succeeded. It turned out to be a small oven. It's hard for Qi Feng to bake bigger. Later, I changed to a big oven, but it was never successful. Either it's not cooked or it doesn't grow tall. This time my mother was ill and had a bad appetite. Every day my father made some porridge dishes. I think about my mother's lightness in recent days, and I think that I still want to make some Western food for her, because I know that the successful Qifeng cake is known as delicate and silky. If it is made successfully, my mother will love it very much! So with a worried heart, he began to make Qifeng cake. The first time still ended in failure, and the finished products didn't rise at all. But I still tried to eat these failed products, and at the same time I comforted myself that although they didn't grow high, the taste was OK. Of course, this kind of cake can't be given to mother. Depressed, he took his cake mold to play, and suddenly found that there was an "8" character written on the bottom of the mold, so he was shocked. Is his mold 8 inch? But I always thought it was 6 inches, and the prescription I used was also 6 inches! So I found a tape measure to measure the diameter of the mold. Sadly, I found that it was really 8 inches. There is no way, immediately change the prescription, find Jun's prescription to start action, found that the cake is not able to grow up, shriveled, very ugly. What to do? I have to do it again! We have learned a lesson this time. Let's put an end to the reason why we didn't succeed. Also called the master for advice. Later I learned that the main reason for the low growth was that the protein didn't get dry foaming. Think about mother is still sick, anyway, to make decent, silky taste of pastry for her to try. So I began to tell myself that I must stick to it. For the third time, I finally saw the legendary Qi Feng cake, which does not shrink, does not crack and tastes silky. On the same day, she took the cake to visit her mother. Her mother ate two small pieces at a time, saying that this is the real cake, which is a bit like the cake before the cultural revolution. You know, the cakes before the Cultural Revolution were all special. Dad also ate it by the way and cried out that it was delicious. I'm very proud to be able to let my parents who have raised me for many years eat the western style food that I made and they like to eat! "

Production steps:

Materials required:

Eggs: 5

Low gluten flour: 85g

Salad oil: 40g

Fresh milk: 40g

Fine granulated sugar: 80g

matters needing attention:

Production difficulty: ordinary

Process: Baking

Production time: three quarters of an hour

Taste: sweet

Chinese PinYin : Wan Mei Qi Feng Dan Gao