6-inch version of simple Qifeng cake
Step 1 . Prepare the above ingredients.
Step 2 . Separate egg white and yolk, freeze egg white for 15 minutes.
Step 3 . Corn oil mixed with pure milk.
Step 4 . Stir and emulsify.
Step 5 . Add low gluten flour.
Step 6 . Draw a line and stir evenly.
Step 7 . Add egg yolk and continue to draw the Z shape while stirring.
Step 8 . Stir until the egg is a paste, then preheat the oven to 130 degrees Celsius for 10 minutes.
Step 9 . Add 3 grams of lemon juice to the frozen egg whites and 38 grams of white sugar in three portions.
Step 10 . Drive at medium high speed until there are obvious patterns.
Step 11 . Add corn starch for the last time.
Step 12 . Rotate to low gear again until there are small sharp angles standing upright.
Step 13 . Mix 1/3 of the protein paste and egg yolk paste evenly.
Step 14 . Pour it back into the protein paste and stir evenly.
Step 15 . Pour into the mold and shake out bubbles.
Step 16 . Put it in the lower layer of the oven.
Step 17 . Bake on a flat top oven at 125 degrees Celsius for 35 minutes, then turn it to 150 degrees Celsius for 25 minutes.
Step 18 . The cake is starting to swell.
Step 19 . If you find that the expansion is too fast, adjust the temperature to a lower point.
Step 20 . After baking, the Qi Feng cake is placed upside down on the drying rack.
Step 21 . The cake will shrink slightly, which is a normal phenomenon.
Step 22 . Retraction and cracking are normal, there is no need to worry.
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