Must read for beginners ---- milk Qifeng cake
If you want to learn how to make cakes, the first Qifeng cake is the most basic. But for beginners, they don't know how much protein is the key to the success of Qifeng cake. They really have no bottom in their hearts. Therefore, it often ends in failure. Some people will find it difficult to make a cake. Today, I will write down the operation steps in detail, so that more lovers can learn. A successful Qifeng cake should be inflated to an ideal height, without collapse, soft in taste, and fine and elastic in texture. I hope you like it.1. the egg bowl must be free of water and oil.2. in winter, protein can be beat by heating in water.3. the egg white must be well prepared. Qifeng cake requires that the egg white be made into neutral foam.
Step 1 . Food preparation.
Step 2 . Separate the yolks and whites of eggs and put them in a water free and oil-free egg beater.
Step 3 . First, make the egg yolk paste, put the milk and refined oil in the basin, and use the manual egg beater to stir evenly.
Step 4 . Then add one egg yolk each time (like sweet, you can add 20g white sugar here).
Step 5 . Continue to beat well with the manual egg beater until all eggs are beaten.
Step 6 . Sift in the low flour twice, beat well with the manual egg beater, and then sift in the low flour.
Step 7 . The mixing time should not be too long, and no obvious particles can be seen.
Step 8 . Next, make the egg white paste and pour N drops of white vinegar into the egg white basin.
Step 9 . Use the electric egg beater to brew at low speed (about 1 minute), then add 1/3 white sugar.
Step 10 . Turn to medium speed (3rd gear), continue to stir, the protein paste gradually becomes larger, and turns to wet foaming.
Step 11 . Add 1/3 white sugar, beat for 3 minutes, then add 1/3 white sugar, beat until the egg white in the beating basin can stand upright and the peak is slightly bent downward. At this time, it reaches the distribution state of 9 (also known as neutral foaming), which is suitable for making Qifeng cake. That is OK.
Step 12 . Take 1/3 of the egg white cream and put it in the egg yolk paste.
Step 13 . Use a rubber scraper to mix up and down evenly.
Step 14 . Pour the batter into the remaining egg white cream.
Step 15 . Continue to mix well with a rubber scraper (this is a thin and thick flow state).
Step 16 . Pour the mixed cake paste into the mold with oil paper.
Step 17 . Shake the table a few times to remove large bubbles.
Step 18 . Put the cake paste into the preheated oven, and bake it at 180 ° C for 35 minutes (you can use a toothpick to insert and pull it out to see if there is any wet powder on it). Take out the wet powder and turn it upside down to cool it, and peel off the oil paper.
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