Camouflage Qi Feng-You Are Foodie

By Nigel
66

Camouflage Qi Feng

I like food with high appearance. I can't help pulling weeds when I see it. This Qifeng was originally a six inch mold. I only have an eight inch mold. It looks good when I make it. Qi Feng, a camouflage from Song Zhongji, fell in love with it at a glance. It's convenient to find it after recording it

Main Ingredients

Auxiliary Ingredients

Matcha powder 4 g
Cocoa powder 5 g

Their ovens have different temperaments. Observe the coloring at any time during the baking process. Too long baking time will affect the appearance (⊙ o ⊙)

Step 1 . Separate the egg yolk and protein, and put the protein into the refrigerator for cold storage. Put egg yolks into three bowls respectively. Divide the milk and corn oil equally into three parts, and mix them with the egg yolk evenly. Sift 4G cocoa powder +25g low powder into one portion; A portion of cocoa powder 1g +25g low powder; A portion of Matcha 4G +25g low powder, stir them evenly

Step 2 . Sugar is added into the protein three times, beaten into dry foaming, put into the egg yolk liquid in three parts, cut and mix evenly with Z-shape to prevent defoaming

Step 3 . Pour the three color batter into the mold at random and stagger to shake out large bubbles. When shaking, be sure to press and hold the chimney in the middle to prevent the batter from overflowing from the bottom

Step 4 . Put it in the lower layer of the preheated oven, 170 degrees for 40 minutes, and cover it with tin foil when baking for 20 minutes. After taking it out, shake the hot air, immediately reverse it until it is completely cool, and then demould it

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