Eight inch foundation Qi Feng-You Are Foodie

By Idell
20

Eight inch foundation Qi Feng

Most people who play baking have reached such a consensus,If you haven't made Qifeng cake, you always feel like you haven't made a cakeIn this recipe, I have basically written all the precautions in the recipe processNot in the tipsSo before making,I still hope I have read all the recipes,At the beginning of production

Main Ingredients

Corn oil 40g
milk 40 g
berry sugar 30 g egg yolk+60 g egg white
egg 5
low-gluten flour 90 g

Auxiliary Ingredients

lemon juice A little

I have to say that the temperature of the oven is only for reference. Because the oven temperature varies from high to low, the specific temperature should be determined according to the temper of the oven!

Step 1 . Prepare all the materials, and separate the egg white from the egg yolk. (the egg white must be put into an egg basin without water or oil

Step 2 . Let's deal with the egg yolk first. Add sugar to the egg yolk and stir it well

Step 3 . Add corn oil twice and stir well,

Step 4 . Add milk and stir well

Step 5 . Sift in low powder

Step 6 . Mix well, (be careful not to stir too much to avoid stringing, which may cause the baked cake to collapse.)

Step 7 . Now let's deal with the egg white... Add ten drops of white vinegar or lemon juice to the egg white and start to beat it. When the fish eye foam is formed, add one-third of the sugar, that is, 20g. Then continue to beat it

Step 8 . When there are basically no big bubbles, like clouds, add 20 grams of granulated sugar and continue to kill

Step 9 . When the egg white begins to have obvious lines, we add all the remaining 20 grams of sugar... Continue to kill

Step 10 . When the egg beater is lifted with an upright triangular tip, our egg white will be sent

Step 11 . Take about one-third of the egg white and add it to the egg yolk paste. Stir it with a bottom pulling J-shaped mixer and mix it evenly. (note, don't stir it in circles, which will cause defoaming) (at this time, we can preheat the oven.)

Step 12 . After mixing the cake paste, we pour another two-thirds of the egg white. Also use the bottom pulling J-shape to stir it up and mix it evenly. (as for why we should stir it up, I'll say it again, because mixing will cause defoaming.)

Step 13 . Pour the mixed cake paste into the eight inch cake mold

Step 14 . Scrape the surface slightly with a scraper... (drop vertically 20cm off the ground or table, shake it, and shake the bubbles in the cake.) send it to the preheated oven.. 150 degrees for 60 minutes

Step 15 . In the oven, it looks like 25 minutes.... after baking, take out the cake, buckle it upside down on the grid, cool it and demould it

Step 16 . Finished product drawing, foundation eight inch Qi Feng

Step 17 . Finished product drawing, eight inch Qifeng foundation

Step 18 . Finished product drawing, eight inch Qifeng foundation

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