Perfect Qi Feng
Qifeng cake is the transliteration of "chiffon cake". Chiffon means Chiffon silk. Just looking at the name, you can know that it is a cake as delicate and soft as silk. This introductory cake is also jokingly called "seven madness". Qi Feng, who was roasted for the first time, looked at me and laughed happily. The surface was cracked. It doesn't matter. I packed it and gave it to my colleagues. That night, I fought with Qi Feng again. Dessert --- what we pursue is not only its taste, but also its beautiful and lovely appearance and exquisite shape to a large extentThe main reasons for Qi Feng's failure are as follows:1. The batter was not stirred evenly and finely, including egg yolk paste and mixed egg paste.2. The egg whites are not well served.3. The temperature is not in place during baking.According to the above steps, you can bake your own perfect Qi Feng
Step 1 . Ingredients: 5 eggs (approximately 50 grams per egg), 95 grams of low gluten flour, 8 grams of corn starch, 60 grams of salad oil (tasteless vegetable oil), 40 grams of fresh milk, 90 grams of granulated sugar (added to egg whites), 20 grams of granulated sugar (added to egg yolks), a small amount of white vinegar or tata flour is used to beat the egg whites, and the flour needs to be sieved.
Step 2 . Separate egg whites and yolks. The bowl for holding egg whites should be free of oil and water, and it is best to use a stainless steel bowl
Step 3 . Preparation of egg yolk paste: After manually beating the egg yolk with a whisk, gently stir and beat evenly; Pour in 20 grams of egg yolk and use fine sugar. Continue stirring with a manual mixer until the yolk turns slightly white in color
Step 4 . Gradually pour in vegetable oil in batches, then add milk and stir evenly before pouring in
Step 5 . Sift in flour and corn starch, stir well and set aside for later use
Step 6 . When using an egg beater to beat the egg whites until they form fish eye bubbles, add 1/3 of fine sugar (20 grams).
Step 7 . Continue to stir until the egg whites begin to thicken and form a thick foam, then add 1/3 sugar. Continue stirring
Step 8 . When the protein becomes thick and textured on the surface, add the remaining 1/3 sugar. If too much sugar is added at once, it will hinder the foaming of the protein, so when making the protein, it is generally customary to add sugar in batches.
Step 9 . Protein plays an important role. Continue beating for a while, and when the egg beater is lifted and the egg whites can pull out the curved corners, it indicates that it has reached the level of wet foaming. If it's making Qi Feng cake rolls, the egg whites should be whipped to this extent. But if making a regular chiffon cake, it still needs to be stirred. When the egg beater is lifted, if the egg whites can pull out a short, upright tip, it indicates that they have reached a dry foaming state and can stop beating.
Step 10 . The egg yolk paste and egg white have been beaten and mixed. First, take one-third of the protein and mix it with the egg yolk paste.
Step 11 . Important part of mixing batter: still use the method of flipping up and down and cutting to mix evenly
Step 12 . After stirring evenly, pour all the egg yolk paste into the bowl containing the egg whites, and stir evenly using the same technique until the egg whites and egg yolk paste are fully mixed.
Step 13 . Pour the mixed Qi Feng paste into the Qi Feng mold. Do not use a non stick mold. The cake can be attached to the surface of the mold to grow taller. It is very convenient to demold with a movable bottom mold. The pouring technique is as follows: hold the bowl of Qi Feng paste slightly higher and slowly pour it into the Qi Feng mold with a gap of about 25 centimeters between them; After pouring in all the Qi Feng paste, pick up the mold and gently shake it up and down out of thin air. Then use some force to shake it on the table a few times, shaking the atmospheric bubbles in the mold back and forth to make the surface of Qi Feng paste smooth.
Step 14 . Preheat the oven and bake at 150 degrees Celsius for 30 minutes. Then turn it to 140 degrees Celsius and bake for another 30 minutes.
Step 15 . The important part to control surface cracking: After about 25 minutes of baking, you should be closer to your baked goods. Pay attention to the bulging of the cake expression, which is usually more than 2CM above the mold. Chocolate cake is 1.5CM, and if it feels like it can be blown and broken, it will crack when baked again. You can open the oven door to lower the temperature. Bake at 140 degrees Celsius again. This height will automatically retract to a level with the mold after the cake cools, and is also one of the standards for measuring perfect Qi Feng. After turning 140 degrees, also pay attention to the situation inside the oven. If it continues to swell, immediately open the door to cool down.
Step 16 . The baked cake is immediately taken out of the oven and poured onto a baking net to cool for 30 minutes before demolding. There should be a certain gap at the bottom of the drying rack to ensure that the heat and moisture inside the cake are quickly dissipated.
Step 17 . Try to interact with your baked goods as much as possible and pay more attention to their changes in status. If we just leave it to the oven to work automatically and wait for it to 'ding' to call you, then the baking that comes out of the oven will definitely be perfunctory to us. The cakes baked in the above steps can ensure a perfect surface, without cracking or sinking.
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