Bake cake in oven (Qi Feng cake)
The softest Qifeng cake you can't miss, 8-inch Qifeng cake~Oven: Kepu to5332 ovenKey to success:1. The plate used to beat the protein must be free of water and oil, and the egg yolk cannot be mixed in the protein, or it will affect the beating of the protein;2. The protein must be whisked to a dry state (adding oneortwo drops of white vinegar or lemon juice when whisking the protein can help the protein to be easier and more stable);3. When mixing batter, the batter should be mixed from bottom to top. Do not stir vigorously to avoid defoaming;4. When mixing, do not add all the proteins at one time, so it is not easy to mix evenly, and it is easy to defoaming the proteins;5. When baking Qifeng cake, stick mold must be used. Do not use non stick mold or apply oil on the mold, because it is difficult for the cake to climb, and the whole cake will fall out and shrink together when it is buckled;6. Qi Feng's batter contains a lot of water, so it needs to be baked at low temperature for a long time;7. The baked cake should be reversed immediately and completely cooled before demoulding, otherwise it will collapse easily.
Step 1 . Egg cream: put 5 egg whites in a slightly larger egg beater and beat them with an electric egg beater until they are in a rough bubble state
Step 2 . Add 1 / 3 of fine granulated sugar (50g of granulated sugar in total) to the egg white, turn it to medium high speed until it is fine and foam, then add 1 / 3 of fine granulated sugar, turn it to high speed and continue to beat it until it can show the texture
Step 3 . Finally, add the remaining sugar and continue to beat it until it is dry and foamy, that is, when the egg beater is lifted, the protein can pull out a short upright sharp angle
Step 4 . Egg yolk paste: put 5 egg yolks and 30g fine granulated sugar in another egg beater, and beat well with a manual egg beater until the egg yolk turns pale
Step 5 . Add 50ml of salad oil (corn oil can be used instead) while stirring, and add 50ml of milk while stirring
Step 6 . Finally, sift in 90g of low gluten flour and slowly mix until smooth and fine without granules
Step 7 . After the egg yolk paste is stirred, take 1 / 3 of the protein cream into the egg yolk paste plate and stir it evenly with a rubber scraper; Then take 1 / 3 of the egg white cream into the egg yolk paste plate, and stir it with a rubber scraper
Step 8 . Finally, pour all the batter in the egg yolk paste tray into the remaining egg cream tray, and completely stir until smooth and fine without particles
Step 9 . Pour the batter into the 8-inch round cake mold, and gently tap it on the table to shake out the atmospheric bubbles in the cake paste
Step 10 . Preheat the oven for 10 minutes, put the cake into the middle layer of the preheated oven, heat it up and down, 170 ℃ for 40 minutes
Step 11 . Once the cake is baked, take it out with insulating gloves, put it on the table for several times, and then buckle it on the grill. After the cake is completely cooled, it can be demoulded (demoulded with props)
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