Healthy, nutritious, soft and fragrant Qifeng cake-You Are Foodie

By Riva
45

Healthy, nutritious, soft and fragrant Qifeng cake

A friend told me that Qifeng cake is the basis of baking, so we must learn how to make this cake that is instant and soft. And don't say anything, right? But the cake is really delicious. I think as long as you want to learn how to bake, you will not miss it.It tastes soft, healthy and nutritious. It is a good choice for breakfast, afternoon tea or making snacks for children.

Main Ingredients

Low powder 85 G
egg 4个260 g

Auxiliary Ingredients

1: An egg is the weight of a shell.2: Containers for protein should be clean, free of oil and water.3: Add a few drops of lemon juice to the egg whites to beat them better.4: When the egg yolk paste is mixed with the beaten egg white, it should be mixed up and down to avoid easy defoaming. If the egg white is beaten first to make the egg yolk paste, the egg white can be put into the refrigerator for cold storage.5: The cake mold in the recipe is 8 inches and the oven is 30L.

Step 1 . Weigh all raw materials.

Step 2 . Separate egg yolk protein and add 30g fine granulated sugar to egg yolk.

Step 3 . Stir well with a hand beater.

Step 4 . Add milk and stir well.

Step 5 . Add corn oil and stir well.

Step 6 . Sift in low powder.

Step 7 . Stir evenly in an irregular direction to form an egg yolk paste.

Step 8 . Squeeze 5 or 6 drops of lemon juice into the egg whites, stir with an electric egg beater until foamy, and add 20g of granulated sugar.

Step 9 . Continue to stir until it is thick silk, and add 20g white sugar for the second time.

Step 10 . Continue to stir until wet foaming (turn off the egg beater at this time, and the protein will appear soft sharp corners when lifted), and add 20g white sugar for the third time.

Step 11 . Continue to stir to form dry foaming. At this time, lift the egg beater, and the sharp corners of the protein appear obviously straight.

Step 12 . Add 1/3 of the egg white to the egg yolk paste.

Step 13 . Use a rubber scraper to mix up and down evenly in an irregular direction.

Step 14 . Then pour the egg yolk paste into the remaining 2/3 of the egg white paste.

Step 15 . Continue to mix in an irregular direction by turning up and down.

Step 16 . Pour the mixed cake paste into a clean, oil-free and water-free cake mold, lift the cake mold and shake it several times to remove the large bubbles in the cake paste. Then put it into the preheated oven. 180 degrees, middle and lower layers, 1 hour.

Step 17 . After baking, there is no crack on the surface.

Step 18 . The baked cake shall be taken out and buckled immediately, and demoulded after cooling.

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