Orange juice Qifeng cake
This cake was made before, and it is the only Qi Feng cake made so far. Although the appearance was not particularly successful, the taste was recognized by a big brother who had a better mouth. Her husband didn't like to eat cakes and ate a lot of cakes to give him face. I never tire of hearing good words. I took a lot of photos seriously, and I thought about it, no matter what I made, I had to publish them to record the growth process of these cakes in my hands.
Recipe Recommendations
- salty and sweet
- baking
- several hours
- ordinary
Steps for Orange juice Qifeng cake
1
Preparation: Weigh each raw material and lay oil paper on the bottom of the baking mold.
2
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3
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4
Separate the egg white from the yolk.
5
Pour the egg whites into a clean water-free and oil-free egg beating bowl.
6
Spare egg yolks.
7
Mix egg yolk paste: Orange juice + salad oil, whip with egg until a slightly thick and uniform liquid, translucent, and almost no oil stars can be seen on the surface. (About 1 or 2 minutes).
8
Sift in all the flour at once.
9
Stir it slightly, not too much to avoid tendons. It doesn't matter if there are small pimples. You just can't see the dry powder.
10
Finally add egg yolks and juice powder.
11
Still use egg sauce and mix well to make it easy to mix into a smooth and uniform batter.
12
Seal the plastic wrap and set aside for use.
13
Apply meringue cream: Add white vinegar to protein solution.
14
Start beating with an electric egg beater at low speed until it is rough, add sugar, corn flour, and salt in 3 times, gradually turn to medium and high speed until it is close to dry foaming, and then turn to low speed until dry foaming. At this time, lift the egg beater. The egg whites are short tips.
15
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16
The rubber spatula housing stands upright in the basin.
17
And the spatula is tightly wrapped in protein without gaps. The spatula is tightly wrapped with egg white without gaps, and the egg white does not fall off when the egg bowl is inverted.
18
You can preheat the oven at the same time during the third sugar addition process of making egg whites, 170 degrees (each person's oven is different, and the temperature has to be found by yourself) for 10 minutes.
19
Mix the egg yolk paste and the meringue: Spoon 1/3 of the beaten egg yolk paste into the egg yolk paste, and use egg to stir evenly.
20
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21
Spoon 1/3 of the meringue into the egg yolk paste, pick it up from the bottom of the pot with a rubber spatula, and stir quickly.
22
Then pour it back into the protein bowl, cut and mix with the last 1/3 of the protein cream to form a uniform cake paste.
23
Pour the cake paste into the mold and adjust the temperature: Pour the cake paste into the mold, 8-10cm above the table, and gently drop the mold down 2 - 3 times to break the bubble.
24
Put it in the lower layer of the preheated oven (as shown in the picture, I hold the 8-inch baking pan with a reverse button, so it is higher than the lower layer and pad the baking pan to prevent the base heat from getting too hot. It is suitable for a 3-layer oven)(My baking pan should be positioned further, and the baking tube on the side will just bake the edge of the cake, causing part of the edge to crack this time)
25
The whole process is about 60 minutes: my process is: starting at 170 degrees-turning to 160 degrees in 18 minutes-covering the top with tinfoil in 22 minutes-turning to 150 degrees in 23 minutes--removing the tinfoil in 50 minutes and turning to 140 degrees--baked in 60 minutes.
26
Turn 160 degrees in 18 minutes.
27
At 21 minutes.
28
Cover the top with tinfoil after 22 minutes.
29
Turn 150 degrees in 23 minutes.
30
After 50 minutes, remove the tinfoil and turn it to 140 degrees.
31
Bake out of the oven: Insert a smooth bamboo stick into the center of the cake. When pulling out, there is no cake paste adhered to it. Pat the upper surface with your hand. It is good to rebound well and there is no obvious rustling sound.
32
Remove the baking mold, smash it, shake it out, and immediately suspend it and invert it.
33
Until it is completely cooled, use a rubber knife to cut it around the mold, hold the bottom of the mold and push the cake upward, seal and pack it in the refrigerator for a few hours before serving it better.