【 northeast 】 ten inch Qifeng cake
I bought a ten inch mold, but the eight inch one is not enough. Now I bake a ten inch one every time.The container containing egg white protein should be free of water and oil, and the protein should be sent to a hard degree. When baking, pay attention to the fire, look at the color depth and adjust the temperature at any time.
Step 1 . Separate the egg white and yolk, and put them into two containers without water or oil (the egg I used was small, with 9 eggs)
Step 2 . Separated egg white
Step 3 . Add 25g of fine granulated sugar to the egg yolk, stir well with a manual egg beater, and then add milk and salad oil
Step 4 . Stir to make it mixed evenly
Step 5 . Add low gluten flour and stir again,
Step 6 . Stir until no particles
Step 7 . Add a few drops of white vinegar to the egg white, beat it slowly until it becomes coarse bubbles, and add fine granulated sugar three times
Step 8 . Quickly beat to a grain shape
Step 9 . Finally, the state of small straight point appears
Step 10 . Add one third of the egg white to the egg yolk paste and stir with a scraper
Step 11 . Then add the remaining chicken egg white, gently scrape it from the bottom and stir well
Step 12 . Pour the batter into the mold and shake it to produce large bubbles
Step 13 . Put it into the preheated oven, count down the penultimate layer, bake it at 110 ℃ for 60 minutes, and bake it at 120 ℃ for 25 minutes (85 minutes in total)
Step 14 . When the cake comes out of the oven, it can be reversed and demoulded after it cools naturally.
Step 15 . Demoulding
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