Eight-inch Qifeng Cake
This is the Qi Feng cake that I used to bake as the bottom of the cake when I made orange mousse last time. Although the orange mousse last time was badly cooked and it was terrible, Qi Feng's cake was still quite successful ~
Recipe Recommendations
- eggs of 5
- low-gluten flour 85 grams
- cream of tartar 3 grams
- fresh milk 40 grams
- salad oil 40 grams
- fine sugar 30 grams，加入蛋黄中
- sweetening
- baking
- several hours
- ordinary
Steps for Eight-inch Qifeng Cake
1
Prepare all ingredients.
2
Separate the egg whites and egg yolks, and the basin holding the egg whites must be free of oil and water. It is best to use a stainless steel basin. (Wood and wood separation of egg yolk protein is done by directly opening the eggshell and pouring it back and forth to separate the egg yolk. It is recommended that children's shoes that have just begun to come into contact with baking can buy that egg yolk separator to separate egg yolk protein.)
3
Add 3 grams of tartar powder to the separated protein. If you don't have tartar powder, you can add a few drops of white vinegar. Because the protein is alkaline, tartar powder and white vinegar are both acidic and can balance acid-base, which helps. Beat the protein.
4
Use an egg beater to beat the egg white until it becomes fish-eye bubble, add 1/3 of the fine sugar (20 grams).
5
Continue beating until the egg whites begin to thicken and form a coarse foam, then add 1/3 of the sugar. (20 grams)
6
Continue beating until the egg white is thicker and the surface has lines, add the remaining 1/3 of the sugar. (20 grams)
7
Continue beating until the egg beater is lifted and the egg white can pull out a short upright corner, indicating that it has reached a dry foaming state and the beating can be stopped.
8
The egg white will not fall out even if the basin is turned upside down. If you are using a stainless steel basin to score protein, don't try this. Even if you score well, it will fall out because the walls of the stainless steel basin are very slippery.
9
Add 30 grams of fine sugar and 40 grams of milk to the 5 egg yolks.
10
Add 40 grams of salad oil and gently beat with an egg beater. Don't beat the egg yolks.
11
Sieve in 85 grams of low-gluten flour.
12
The cake paste after sifting in the flour will have many particles. You need to use a spatula to get rid of these particles so that the finished Qi Feng cake will not be bumpy.
13
Just like this, use a rubber spatula to spread it left and right on the wall of the basin, and the cobbled cake paste will become very delicate.
14
Pour 1/3 of the egg white into the egg yolk paste. Gently stir evenly with a rubber spatula (stir from the bottom up, do not stir in circles to avoid the egg white foaming).
15
After stirring evenly, pour all the egg yolk paste into the basin holding the egg white, and stir evenly using the same technique until the egg white and egg yolk paste are fully mixed. (Don't be timid when stirring the egg yolk paste and egg white. As long as the egg white is scored in place, the defoaming phenomenon will not be so serious. You can stir boldly, but never circle it. A cake baked by unevenly stirring the protein will have uneven distribution of protein.)
16
This is the mixed cake paste. After mixing, the state should be relatively thick and uniform, light yellow. Pour the mixed cake paste into the mold, smooth it out, hold the mold with your hand and shake it twice on the table to shake out the large bubbles inside. Place in a preheated oven at 170 degrees for about 1 hour.
17
Remove the baked cake from the oven and immediately invert it on a cooling rack until cooled. Then, remove the mold and cut into slices to enjoy. It can also be used to make various decorative mousse cakes. The soft and sweet Qifeng cake is definitely a great love for adults and children.