Six inch Qifeng cake -- non cracking cake
I don't know when Qi Feng started baking last month. Qi Feng was not satisfied. He collapsed. I recall that he had done it several times before. I remember that when I first came into contact with Qi Feng, I didn't collapse. I was just in a hurry to demould and retract. When I saw the baked Qi Feng now, I knew how imperfect Qi Feng was. It is because of imperfection that in the past oneortwo months, I have nothing to do but bake Qifeng. When I am free, sometimes I bake three cakes a day, and they collapse and bake. The collapsed cakes are also eaten silently by myself. I really have to reflect on myself after eating the cakes for so many days. I think the egg white I sent is OK, but it is not enough, so I corrected myself, I was not satisfied with the recipe of Jun Zhi, and then changed the recipe. Finally, I baked a cake that did not collapse, but it cracked. Although it was not seriously cracked, it was like a thorn in my heart. Or it could be said that I was suffering from obsessive-compulsive disorder. I wanted to have a perfect Qifeng cake. After trying it at high temperature and low temperature, it still cracked. It was said that the temperature of the fire was high, so I set the fire temperature low, Then there is the Qi Feng cake that doesn't crack and collapse. My heart is finally beautiful. I don't know why I can have such perseverance this time. I hope I will persist in this way in the future!1: There are several reasons for the collapse of the cake. Either there is too much liquid, or the egg white is not filled in place, or it is defoaming, and it is not cooked. Don't think what you think is what you think. Do you think your steps are right? Are you really right?2. How can the egg white be sent to the right place? It is not enough to just reverse the buckle. It must be hit until the egg beater can pull out the hard and fine sharp corners. Note that it is hard, not curved or soft;3 how can the egg yolk paste be mixed without defoaming? Be careful not to stir and stir in circles. You should turn around like holding a spatula for cooking, or cut and cut, or cut and turn and turn, and move quickly;4: How can we bake an unbroken Qifeng cake? In fact, cracking is also a good cake. But if the cracking is too serious, there must be a problem. The heating temperature is too high. As several temperatures have been tested to bake the cake, it is cracked, so turn the heating to 120 degrees and 160 degrees. After 20 minutes, turn it to 150 degrees and continue baking for 20 minutes. In this way, you can bake an unbroken Qifeng cake. You can refer to it
Step 1 . Weigh the required raw materials. The eggs used here are large, with a shell of 65-70 grams. Choose sunflower seed oil or rapeseed oil as the oil instead of peanut oil and butter
Step 2 . First, prepare two clean basins. The container containing egg white should be free of oil and water. Separate the egg white from the egg yolk. Add a few drops of lemon juice to the egg white. Adding lemon juice to the egg white will help the stability of the egg white after being beaten. The egg white that can be tried is not easy to defoaming. White vinegar or Tata powder can be used without lemon juice, which is the same principle
Step 3 . Open the egg beater at a low speed. When the egg white is beaten until dense bubbles appear, add one-third of the fine granulated sugar and continue to beat. The egg beater can be slowly adjusted to a medium speed
Step 4 . When the egg white is beaten until the bubbles are dense, add another third of the fine granulated sugar, and the egg beater can be slowly adjusted to the high speed
Step 5 . Beat the egg white until there is a grain, add the remaining one-third of the fine granulated sugar, and continue to beat it at high speed until it is hard to foam. When it is about the same, you can turn back to beating it at low speed for a while, so that the bubbles of the protein are more uniform and delicate
Step 6 . When you lift the egg beater, you can see the sharp corners that are straight and not crooked, and the bubbles of the egg white are very delicate, just like the whipped cream. If you don't hit this level, you should continue to use the egg beater to kill. The killing of the egg white is related to the success or failure of Qifeng cake, so you must pay attention to it
Step 7 . Put the egg white aside after being beaten or put it into the refrigerator for cold storage. At this time, you can preheat the oven, heat it 120 degrees and heat it 160-170 degrees. Now make egg yolk paste, add 10 grams of fine granulated sugar to the egg yolk, and turn on the egg beater to stir it evenly at low speed
Step 8 . While pouring the oil into the egg yolk, the egg beater continues to beat it at a low speed until the egg yolk is thick and there is no separation between the egg yolk and the oil
Step 9 . Pour the milk into the egg yolk and beat well
Step 10 . Sift the low gluten flour into the egg yolk
Step 11 . Stir with a scraper to form a non granular egg yolk paste
Step 12 . Take one third of the beaten egg white into the egg yolk paste, and mix well by cutting or turning
Step 13 . Pour the mixed egg yolk paste back into the remaining beaten egg white, and mix it well by cutting or turning it over. Don't be too careful, turn it over boldly, and don't mix it too long to cause the egg white to defoaming
Step 14 . The mixed cake paste should be thick and light, as shown in the figure
Step 15 . Pour the cake paste into the six inch cake mold, lift the mold and keep the horizontal line with the table top, and shake it hard for several times to break the big bubbles inside
Step 16 . Send it to the oven, heat it at 120 degrees, and bake it at 160-170 degrees. After baking for 20 minutes, the cake climbs to the highest point. At this time, adjust the upper and lower fires to 150 degrees, and continue baking for 20 minutes
Step 17 . The cake has been baked for 20 minutes. At this time, adjust the temperature to 150 degrees and continue to bake for 20 minutes before it can be baked out
Step 18 . After the cake comes out of the oven, throw it gently, buckle it immediately, and demould it after cooling
Step 19 . It's the most satisfying cake I've baked so far
Step 20 . It doesn't collapse or crack. It's perfect
Step 21 . The organization is not perfect, but it is still good
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