Six inch Qifeng cake-You Are Foodie

By Aries
19

Six inch Qifeng cake

This recipe can make a six inch cake I have always wanted to try to make Qifeng cake, but I have seen all kinds of recipes and all kinds of ideas about Qifeng cake; You have to go crazy seven times to succeed; I was deterred by your name But because my friend is going to have a birthday in a few days, I want to buy a cake, but my friend doesn't want to spend the money, so I can only reluctantly agree to do it The first time failed because the oven temperature was high and the protein was not sent to the dry foaming state The second time the temperature was adjusted. Although there was cracking, it was not as serious as the first time. Moreover, this time there was no collapse. The inside was very soft and meticulous. It should be regarded as a success Then the third complete success It's easy to make Qifeng cake by heart

Main Ingredients

Auxiliary Ingredients

berry sugar For 18g egg yolk

I personally think that as long as we follow the formula, we will succeed. There are only two points to note: 1 The egg white must be sent to the dry foaming state, that is, slowly lift the egg beater, and the angle pulled out is an upright sharp angle 2. the oven temperature must be suitable. Everyone's oven is different, and the temperature is different. However, I personally think that the temperature should be as low as possible, about 140 degrees. The time is usually about 45 minutes After the normal Qifeng cake is put into the oven, it usually starts to grow slowly in about 15 minutes, starts to color in about 25 minutes, grows to the maximum height in about 35 minutes, and then falls back slightly

Step 1 . Prepare all materials: 79g egg white, 43g egg yolk, fine granulated sugar, 18G (for egg yolk), fine granulated sugar, 40g (for egg white), 47g milk, 47g vegetable oil, 73g low gluten flour, 3G baking powder. (there is no vegetable oil in the picture, which is directly added during production, so it saves an oil bowl.)

Step 2 . First add 18G of fine granulated sugar to the egg yolk, and stir evenly with a manual egg beater

Step 3 . Pour 46g vegetable oil and stir well

Step 4 . Add 47g milk and stir well

Step 5 . Bubbles will appear during mixing, which is normal

Step 6 . Add 73g low gluten flour and 3G baking powder

Step 7 . Stir evenly with a rubber scraper. The mixing time should not be too long to avoid gluten. Put it aside and start to beat the egg white

Step 8 . The bowl containing egg white must be free of oil and water, otherwise it will affect the sending of egg white You can add sugar slowly while you are away. Don't add it all at once, and there is no need to add it three times

Step 9 . This is the picture of the first production. You can see that the sharp corners pulled out by the protein in the bowl are bent down, not straight sharp corners. At this time, the protein is only sent to the wet foaming state, and it needs to be sent to the dry foaming state. (the second production is dry foaming, no pictures...)

Step 10 . Take a third of the protein, add it to the egg yolk paste, turn it from bottom to top, and don't draw circles (you can preheat the oven before mixing the egg yolk paste, because the oven is different, and the temperature is also different. For example, the first time I used 150 degrees, it was a little high. This time I used 140 degrees, up and down the fire, 45 minutes)

Step 11 . After mixing, pour all the remaining protein into the egg yolk paste and stir well

Step 12 . Pour into the six inch cake mold

Step 13 . Gently vibrate out bubbles. Put them into the middle and lower layers of the oven

Step 14 . To check whether the cake is baked, you can take a toothpick and insert it vertically into the cake to see if there is any cake paste. If you take out the toothpick and the top is clean, it proves that the cake is cooked. Otherwise, you need to continue baking the cake. After baking, take it out and gently tap it on the table to shake out the heat inside. Hang it upside down in the air until it is cool

Step 15 . The third 8-inch one was successful without cracking. (if you don't mind the indentation on the top, you can take it out of the oven upside down and cool it on the baking net.) eight inch formula: egg white 132, egg yolk 72, fine granulated sugar 30 (for egg yolk), baking powder 5, milk 78, vegetable oil 77, fine granulated sugar 70 (for egg white), low gluten flour 123, eight inch baking time is 55 minutes

Step 16 . I was ugly and cried by my own mounting technology

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