Basic Qifeng cake
Qifeng cake is a transliteration of English chiffon cake. It is a sponge cake with very light texture. It uses vegetable oil, eggs, sugar, flour and hair powder as basic materials. Since vegetable oil is not as easy to bubble as butter (traditional cakes are made of butter), it is necessary to beat egg white into a foam shape to provide enough air to support the volume of the cake. Qifeng cake contains enough vegetable oil and eggs, so its texture is very wet, and it is not as hard as traditional butter cake.Qifeng cake is one of the most popular cakes at present because of its bulky tissue, high moisture content, light taste and tender taste.1. about Qi Feng's cake recipe. In fact, to be honest, I seldom have a fixed recipe for making Qifeng cake. There are many reasons. The most important thing is the problem of eggs: different sizes and varieties. Grass eggs are commonly used in my family. They are very small, usually 40 grams at most. Moreover, the yolk of grass eggs is larger, so Qi Feng is made entirely according to his own feelings. An egg yolk in the egg yolk paste contains 10g oil and 8g milk. After sifting in the flour, the egg paste is thick and can barely drip.2. about the oven temperature. In fact, Qi Feng cake is easy to control. Personally, I think the temperature of Qifeng cake is about 30-35 degrees lower when baking cookies. An 8-inch cake needs to be baked for 50 minutes to mature. The temperature can be adjusted according to the state of the cake in the oven in my recipe. If the rising speed is too fast or the color is too fast, it is recommended to reduce the temperature.
Step 1 . Prepare all weighed raw materials. Sift the low gluten flour once.
Step 2 . Egg beat the egg white and yolk into two large bowls at the same time. The bowls should be completely clean, water-free and oil-free.
Step 3 . Stir the egg yolk with a manual egg beater, and then pour the corn oil into the portion three times, stirring evenly each time.
Step 4 . Pour in milk and stir well.
Step 5 . Sift the low gluten flour into the egg yolk paste
Step 6 . Use a silicone blade to mix from bottom to top until the batter is smooth and free of particles. Put it aside for standby.
Step 7 . The bottom of the protein basin is a basin with about 40 ℃ warm water. The egg beater beat egg whites at low speed.
Step 8 . Add a few drops of lemon juice when beating the egg white until it bubbles with vinegar.
Step 9 . Pour in sugar in three times, and continue to pass by the medium and high speed. (reminder: you can preheat the oven at this time)
Step 10 . Send it to the hard foaming state, lift the egg beater, and there are straight sharp corners on both sides.
Step 11 . Take 1/3 protein into egg yolk paste
Step 12 . Use the scraper to turn the mixture from bottom to top. Mix egg paste with your right hand, and slowly turn the bowl left and right. Stir the egg yolk paste evenly.
Step 13 . Pour the egg yolk paste back into the egg white basin
Step 14 . Still turn the batter up and down. Bite lightly. The mixed egg paste is fine and smooth.
Step 15 . Pour it into the 8-inch mold and smooth the surface with a scraper. Shake it on the chopping board for a few times to break the big bubble.
Step 16 . Preheat the oven. The baking net is placed on the middle and lower layers, and the mold is placed on the baking net. Fire up and down 150 degrees, 50 minutes. (the picture shows the state after baking for 10 minutes)
Step 17 . After 20 minutes.
Step 18 . After 40 minutes, it retracted slightly compared with 30 minutes. (it rose the most in about 30 minutes, and I forgot to shoot other things.)
Step 19 . Bake Qifeng cake for 50 minutes. After coming out of the oven, buckle it upside down on the baking net, turn it over and demould it after cooling.
Step 20 . Look at the tissue after incision.
Step 21 . Grass eggs are a little small, and the cake is not very high.
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