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Love Qifeng birthday cake
This is basically a Qifeng cake. Because it is my husband's birthday, I added cream and fruit to make a birthday cake. The cake was very successful because it was buckled when it was finally demoulded, resulting in the cake retracted and flattened. If it was not smeared with oil, it could be buckled. If it was smeared with oil, it would not be buckled. It tastes good.1. I actually made a Qifeng cake. The key to success is to beat the egg whites. I failed seven or eight times because the eggs were too cold after being taken out of the refrigerator. This time, I took the eggs out and put them on the heated ground all night. It's very easy to kill them. Fifteen minutes is enough.2. When egg yolk paste and egg white are mixed, chopsticks can be used to mix the first two times, which is also very convenient. I use the sesame oil from our hometown. The oil smell is very strong but very fragrant. Ordinary oil can also be used.3. My oven was too small, my hair was a little high, and I burnt a piece at last. Do not reverse buckle during demoulding, because if you smear oil, the reverse buckle will be flattened (mine is that the height of the reverse buckle cake is reduced by half).4. My husband made a birthday cake for him on his birthday, but it was really the first time to put cream on it. It was not good looking. Please give me some advice.
Step 1 . Prepare all the ingredients, pour the weighed milk and sesame oil directly into the small basin, separate the egg yolk and egg white, and put the egg yolk into the small basin.
Step 2 . Beat the egg yolk and other raw materials in a small basin with an egg beater for 3 seconds, and sift in the cake powder.
Step 3 . Mix the flour and egg yolk. The chopsticks I use are also very easy to use. Finally, add water and mix evenly and smoothly.
Step 4 . Start to beat the protein, and add one-third of the sugar when the bubble comes out.
Step 5 . As the volume increases, the bubble becomes smaller, and then add a third of sugar to continue beating.
Step 6 . When there is a big hook in the egg beater, add the remaining sugar and continue to beat.
Step 7 . Keep beating. From time to time, lift the egg beater and look at it. When there are small sharp corners and the pot doesn't buckle and the egg white paste doesn't move, it's OK.
Step 8 . Put one third of the beaten egg white cream into a small basin with egg yolk paste and mix well with chopsticks.
Step 9 . Mix well the previous step. The oven can be preheated at this time.
Step 10 . Add another third of the protein cream.
Step 11 . Use chopsticks to stir evenly, and the effect is like this.
Step 12 . Pour the egg yolk paste mixed in the previous step into the remaining protein cream basin.
Step 13 . Use a small spoon with a shovel of rice to turn it up and down and mix it evenly.
Step 14 . Lightly smear a layer of vegetable oil inside the clean eight inch mold.
Step 15 . Pour the mixed egg paste from 10 cm into the mold, knock it on the table several times to shake off the big bubbles, smooth it with a small spoon, and then put it into the preheated oven, 160 degrees, 35 minutes.
Step 16 . Pay attention to observation during baking. Finally, insert a toothpick into the cake and pull it out without adhesion. Take it out and cool it for demoulding.
Step 17 . Use a clean egg beater to beat 200ml light cream until the egg beater has a small sharp corner. If you mount flowers, you can beat it for a while.
Step 18 . Slice the cake horizontally and layer it, spread cream on the middle layer and the top layer, then put fruit on it according to your preferences, and smooth it all around. (it seems that it's not very good to sell appearances for the first time)
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