Two egg version six inch foundation Qi Feng-You Are Foodie

By Jennifer
94

Two egg version six 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 cakeMy Qi Feng Road was not so smooth,I have tried this two egg version of the six inch Qifeng several times,It was made after changing the square several timesEverything about the height was very OKI have made three eggs before,But I feel too much egg liquid,It is easy to crack from the measuring edgeIn this recipe, I have basically written all the precautions in the recipe processNot in the tips So before making,I still hope I have read all the recipes,At the beginning of production... "

Main Ingredients

Granulated sugar 15g egg yolk+35g egg white
milk 35 g
Corn oil 30 g
low-gluten flour 50 g
egg 两个，每个60 g以上

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 . First deal with the egg yolk, add sugar, corn oil and milk to the egg yolk, and stir it well... (be sure to stir it until there is no oil-water separation...)

Step 3 . Sift in the low flour... Mix well and put it aside for standby (be careful not to stir too much to avoid stringing, which may cause the baked cake to collapse.)

Step 4 . Next, let's deal with the egg white... Add sevenoreight drops of white vinegar or lemon juice to the egg white and begin to beat it. When the fish eye foam is formed, add about one-third of the sugar, and first add 15 grams of sugar

Step 5 . When there are basically no big bubbles, like clouds, add 10 grams of sugar and continue to kill

Step 6 . When the egg white begins to have obvious lines, we add all the remaining 10 grams of sugar... Continue to kill

Step 7 . When the egg beater is lifted with an upright triangular tip, our egg white will be sent

Step 8 . Take about one-third of the egg white and add it to the egg yolk paste. Turn it over with a bottom pulling J-shaped mixer and mix it evenly. (note, don't use circled mixing, which will cause defoaming) (at this time, we can preheat the oven)

Step 9 . After mixing the cake paste, we pour the other two-thirds of the egg white. Also use the bottom pulling J-shape to stir it up and mix it evenly

Step 10 . Pour the mixed cake paste into the six inch cake mold

Step 11 . Scrape the surface slightly with a scraper... (drop vertically 20cm off the ground or table, shake it, and shake out the bubbles in the cake.) send it to the preheated oven.. 150 degrees for 55 minutes

Step 12 . In the oven, it looks like 20 minutes.... after baking the cake, take it out and buckle it upside down on the grid, cool it and demould it

Step 13 . Finished product, two egg version, six inch foundation Qi Feng, perfect finish

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