Whole egg cake adapted from Qifeng cake(you qi feng dan gao gai bian de quan dan dan gao )

Whole egg cake adapted from Qifeng cake

Introduction:

"Qifeng cake" is a transliteration of "chiffon cake" in English. It belongs to sponge cake type. Its texture is very light. It uses vegetable oil, eggs, sugar, flour and baking powder as the basic materials. Since vegetable oil is not as easy to be bubbling as butter (traditionally used as butter), egg white needs to be beaten to form foam to provide enough air to support the volume of cake. Qifeng cake contains enough vegetable oil and eggs, so the texture is very wet, not as hard as traditional butter cake. Qifeng cake also contains less saturated fat. After so many introductions, you will ask, you are not making Qifeng cake. What do you do with these introductions. Yes, I'm lazy. Last time I made Qifeng cake, I didn't have the courage to make it again. But I wanted to eat it again. What should I do? After thinking about it, I adapted Qifeng cake into whole egg cake. There are many recipes, but the technology has changed. What do you think about the finished product? In fact, it tastes very good and delicate, that is, the food is half as small as 8 inches The mold is less than half of the height. The finished product of the same material is so poor. Why? I hope you can give me some advice. My mission is to create delicious food in the simplest way. "

Production steps:

Materials required:

Eggs: 4

Low powder: 70

Salt: 1 / 4 teaspoon

Baking powder: 1 / 4 teaspoon

Milk: 3 tablespoons

Sugar: 100g

Salad oil: 3 tbsp

White vinegar: 1 / 4 tsp

matters needing attention:

Production difficulty: ordinary

Craft: Skills

Production time: half an hour

Taste: Original

Chinese PinYin : You Qi Feng Dan Gao Gai Bian De Quan Dan Dan Gao