8-inch Qifeng cake
I like the delicate and fluffy taste of Qifeng cake, whether it is for breakfast or afternoon tea.1. Choose a large egg. The egg white and yolk are separated. Do not mix the yolk with the egg white. It is best to buy fresh eggs. Fresh eggs facilitate the separation of yolk and egg white and the beating of protein.2. You can use ordinary white granulated sugar. I just bought 4 yuan a kilo of loose white sugar downstairs. There is no problem at all.3. The egg beater should be cleaned and wiped dry before beating egg whites.4. It is very important to beat the egg white until it is dry and foamy. Novices had better try to see if chopsticks can stand in the egg white.5. The temperature of each oven is different. If the cake cracks during baking, it means that the temperature is too high. You can cover it with tin foil in the second half of baking, and lower the temperature according to the actual situation during the next baking. If the novice can't master the time well, it's best not to open the oven halfway.6. One of the reasons for Qi Feng's collapse is that the cake is not baked well. If there is some stickiness in the middle after cutting, it means that the baking time is not enough.
Step 1 . To separate the egg white and yolk, the egg white should be separated in a slightly larger basin without oil and water. You can use an egg separator or pour a few times with the cracked egg shell to separate it easily.
Step 2 . Beat the egg yolk with sugar until the color becomes lighter and slightly thicker. In this step, you can use a manual egg beater or an electric egg beater.
Step 3 . Add the salad oil into the egg mixture three times, and beat each time until it is completely blended.
Step 4 . Add milk and stir gently.
Step 5 . Sift in the low gluten flour and stir it evenly to form a thick batter.
Step 6 . Use an electric egg beater to beat the egg white to the fish eye bubble, add 1 / 3 sugar, continue to beat until it is fine and foamy, add 1 / 3 sugar, continue to beat until it is wet and foamy, lift the egg beater, the egg white will form a hook, add the remaining sugar, continue to beat until it is dry and foamy, lift the egg beater, the egg white will form a straight upward hook, at this time, insert a chopstick into the egg white, and the chopsticks will not fall upright.
Step 7 . Put one-third of the protein into the egg yolk batter, stir evenly, and then pour into the remaining two-thirds of the protein to stir evenly. Pay attention to the technique, which is to use a scraper to pick up from the bottom and turn it over. Do not stir in circles.
Step 8 . Pour the batter into the mold, smooth the surface, knock it hard for several times, and knock out some big bubbles.
Step 9 . Preheat the oven, place the mold in the lower layer of the oven, heat it up and down, 135 ° for 60 minutes. The cake after coming out of the oven can be quickly inverted on the baking net, cooled and demoulded.
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