Foundation Qi Feng-You Are Foodie

By Joanne
27

Foundation Qi Feng

[basic prestige] talk about how I do Qi FengFriends in the circle of friends keep asking Qi Feng what to do and why he can't do it well. Think about the festival that I used to go crazy. I said with a smile to my friends, don't be afraid of failure. I can sum up all kinds of experiences. That's how I came out.After all, I took time to take a detailed picture of Qi Feng, and wrote down what I thought and knew in this article, which is also convenient for everyone to communicate. For more clarity, the key points are crossed in step. Yuan Liang, I'm too busy. This picture was taken at night.Ingredients: medium egg 7 yogurt 70g corn oil 60g low flour 105g lemon juice right amount sugar 90gThe size of eggs can be divided into extra large, large, medium and small. We use medium eggs.Yogurt can well regulate the taste. In addition, it can also stabilize the protein. It can be replaced with ordinary milk or water. The number of grams needs to be adjusted to 60g or 55g.Corn oil is tasteless. It is better to make cakes. Of course, olive oil or other oils can also be used. Pay attention to choosing tasteless oil to avoid affecting the taste of cakes.Flour must use low gluten flour, so that the taste will be soft, and it is not easy to produce gluten during operation.The main function of lemon juice is to remove the fishy smell. It can be replaced with white vinegar. When yogurt is used to make cakes, acidic substances can no longer be added.The amount of sugar can be adjusted. There are 7 eggs with 90 grams of sugar. The sweetness is very general. You can add it to 140 grams and adjust it by yourself.Usually, 5 eggs are enough for an 8-inch cake mold. I think the cake is not thick enough, so I added seven eggs.Here's a five egg recipe:5 medium eggs, 80g low flour, 50g yogurt, 45g corn oil, 60g sugarThis is the recipe I am used to. Because our eggs are not quantified, other ingredients in the ingredients are not strictly quantified.If you don't make cake germ, it is suggested to use hollow Qifeng mold, which is easier to succeed. For a family of three, it is very convenient to eat three or four eggs in a six inch hollow mold. Do not use hollow mold, it is better to use flexible bottom for easy demoulding. Qi Feng cannot use the non stick mold, which is not conducive to Qi Feng's climbing, and is prone to collapse.Practice:

Main Ingredients

Step 1 . The egg white and yolk are separated in two containers. The egg yolk can be slightly smaller than the egg white in a slightly larger egg beating basin to ensure that there is no oil or water. I don't need a separator for beating too many eggs. If I'm new, I can use an egg white separator.

Step 2 . Add the milk and oil in the portion to the egg yolk, and add about one third of the sugar in the formula.

Step 3 . Mix the egg yolk with your hand.

Step 4 . Stir well. If you use coarse sugar, it's normal that it can't melt completely at the moment. Mix later.

Step 5 . Start the electric egg beater and add the remaining sugar while beating. It should be added in several times, which is more conducive to protein mixing. It is usually divided into three times, that is, the following three steps. In practice, I usually carry an egg beater in my hand, add sugar in one hand, and then add sugar in different states.

Step 6 . Add it once when there are rough bubbles in the protein.

Step 7 . Add it again after thinning.

Step 8 . Add it again after being finer.

Step 9 . After all the sugar is added, you can speed up the egg beater and beat it to the ideal state. The ideal state of Qifeng cake is not too hairy. Turn off the egg beater and pull out the egg beater. You can pull out the triangle. There will be protein curved tips on the egg beater. In fact, the resistance of protein to the egg beater can also be obviously felt during the beating process.

Step 10 . Well, after the egg whites are beaten, put them aside and start to deal with the egg yolk paste. Stir the egg yolk paste again until all the sugar is melted as far as possible. It is best to use cotton sugar or other small particles of sugar here. After mixing well, put the low powder into the egg yolk paste. The powder here can be sieved. Sometimes I add it directly to save trouble.

Step 11 . Hand pumping and rubber shovel are used together. Mix the egg yolk paste evenly. Try not to draw circles to avoid tendons. In fact, during the operation, the electric egg beater can also be used here to mix evenly at low speed.

Step 12 . The egg yolk paste and egg white paste are all ready. At this time, the oven is about to start preheating. Choose 170 degrees to start. The oven temperature is very different, and the degree of difference between the indicated temperature and the actual temperature sometimes exceeds your imagination. Therefore, you need to run in with your own oven. It is recommended to choose a high-quality oven to reduce the number of failures. The temperature and time of oven food can be adjusted within a certain range. If the temperature is low, it is possible to extend the time appropriately, in the middle

Step 13 . Take a small part of the egg white paste and put it into the egg yolk

Step 14 . Mix evenly by cutting or turning.

Step 15 . After mixing, this operation is convenient for mixing more evenly later.

Step 16 . Pour the egg yolk paste into the egg white paste.

Step 17 . Cutting is actually a method similar to cutting vegetables.

Step 18 . Or turn it over, start with the rubber shovel from the bottom of the basin, turn it over, and repeat this repeatedly until the egg white paste and egg yolk paste are fully mixed.

Step 19 . The mixed paste is smooth and delicate, and it is normal to have a little big bubble.

Step 20 . Pour the paste into the mold, knock it gently to remove the bubbles, or draw the word "Zhi" with a bamboo stick to eliminate the bubbles.

Step 21 . Put it in the oven, 170 degrees for 90 minutes. If it's five eggs, it won't take so long. The cake will grow tall and then shrink slightly in the oven. Carefully observe this process. After a little retraction, it is the time to come out of the oven.

Step 22 . After Qi Feng came out of the oven, he fell directly on the chopping board to effectively remove the water vapor, and then buckled. Qi Feng's buckled seven eggs really had some problems, so he had to hold it by hand for a long time and then stood up like this.

Step 23 . After it is completely cool, the fat top of the cake growing in the oven will disappear. After demoulding, it is basically successful not to retract the waist and not collapse.

Step 24 . In fact, Qi Feng still has a problem, that is, completely cool Qi Feng, and the section organization should be uniform. If it is uneven, part of it is fluffy, part of it is not fluffy, and the part that is not Fluffy is called deposition. This part usually appears on the top of the middle of the circular cake, that is, part of Qi Feng chimney. In the finished picture, this cake actually has serious deposition, because the temperature and time are not adjusted properly. On that day, I made three eight inch seven egg Qifeng. This one was cut, and the other two made cake germ. The later two were adjusted, and the deposition basically did not appear.

Step 25 . Well, that's all for big supremacy. Let's explore while doing it.

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