Qifeng cake (10 inch square mold)
For cake molds of the same size, the square ones are much larger than the round ones. Today, Qifeng cakes made with 10 inch square molds have 1/2 more materials than those made with round molds. The cake has a large volume, and is slowly baked at low temperature. The surface of the finished product is flat without cracking, and the internal organization is fluffy, delicate, nutritious and delicious.1. The protein must be sent to the hard foaming state, otherwise it will affect the fluffy of the cake.2. After the cake comes out of the oven, the mold must be slightly shaken to shake out the internal hot air, so as to prevent retraction and collapse. It should be immediately buckled on the baking net and demoulded after cooling.3. Qifeng cake must be baked slowly at low temperature so that the baked cake will not shrink or collapse. The mature Qifeng cake must rise first and then fall back. When the fall back is stable, bake it for 5-10 minutes and it will be almost cooked. Gently press the cake skin with your hand to make it elastic without leaving fingerprints. If you take out the cake before the cake body falls back, it will be sunken because the middle is not ripe.
Step 1 . Put ordinary flour into a bowl, scatter it with chopsticks, cover the flour with a drawer cloth (or plate) to prevent steam from dripping the flour, cover the pot cover, steam it for 15 minutes after boiling, cool it, sift it, and then it can be used as low gluten flour.
Step 2 . Separation of protein and egg yolk. Put corn oil into a large basin, sift in corn starch and steamed flour, mix evenly (use oil and powder to avoid flour glutening), add milk and egg yolk, and mix them into a fine egg yolk paste, and set aside.
Step 3 . Add salt and vinegar to the protein, add sugar in three times, and beat it until it foams hard (you can pull out the small upright corners).
Step 4 . Put 1/3 of the egg yolk paste into the egg yolk paste, mix it evenly with a rubber scraper, and then pour the egg yolk paste into the remaining egg yolk paste. Mix it by cutting, mixing and stirring until the egg yolk paste and the egg yolk paste are completely fused. Pour the mixed cake paste into the mold, gently shake the mold, and eliminate large bubbles.
Step 5 . Put the mold into the preheated oven, the middle and lower layers, fire up and down, set the oven temperature to 100 degrees (after testing, the temperature of my oven is high, and the actual baking temperature in the oven is 150 degrees), bake for 80 minutes (the cake is large in volume, slow in low temperature, and the specific time and temperature are determined according to my own oven).
Step 6 . After coming out of the furnace, slightly shake the mold to shake out the internal hot gas to prevent shrinkage and collapse. Immediately buckle it on the baking net and demould it after it is completely cooled.
Step 7 . The surface is flat, without cracking and concave bottom. Confiscate the waist without collapse. Press it gently with the palm of your hand and rebound like a sponge.
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