Milk Qifeng Cake
If you want to learn to make cakes, the first Qifeng cake is the most basic. But for beginners, not knowing what level of egg whites is the key to the success of Qi Feng cake, they are really unsure. Therefore, it often ends in failure, and some people find it difficult to make the cake. Today, I have specially written the operating steps in detail so that more enthusiasts can learn. A successful Qifeng cake should expand to an ideal height without collapsing, have a soft taste, and have a fine and elastic inner texture. I hope you like it.
Recipe Recommendations
- milk fragrance
- baking
- an hour
- ordinary
Steps for Milk Qifeng Cake
1
Prepare ingredients.
2
Separate the egg yolks and egg whites and place them in a water-free and oil-free egg beating bowl.
3
Make egg yolk paste first, put milk and refined oil in a basin, and stir well with a manual egg beater.
4
Then add one egg yolk at a time (like sweet, you can add 20 grams of sugar here).
5
Continue to beat evenly with a manual whisk until all are beaten. Beat well.
6
Sieve in the low flour in two times, beat well with a manual egg beater, beat well, and then sift in the low flour.
7
The beating time should not be too long, and no obvious particles can be seen.
8
Next, make a protein paste and pour N drops of white vinegar into an egg white basin.
9
After using an electric egg beater to rough soak at low speed (about 1 minute), add 1/3 of the white sugar.
10
Turn to medium speed (gear 3) and continue to beat until the meringue paste gradually becomes larger and beat until it is moist and frothy.
11
Add 1/3 of white sugar, beat for 3 minutes, add 1/3 of white sugar, beat until the egg whites in the egg beating bowl can stand upright and the peak bends slightly downward. At this time, the distribution status of 9 (also known as neutral foaming) is suitable for making Qifeng cakes, which means OK.
12
Take 1/3 of the meringue and add it to the egg yolk paste.
13
Use a rubber spatula to turn it up and down and mix evenly.
14
Pour the mixed cake paste into the remaining meringue.
15
Continue to mix well with a rubber spatula (this time it is fine, thick and flowing).
16
Pour the mixed cake paste into a mold lined with oil paper.
17
Shake it a few times on the table to remove large air bubbles.
18
Put the cake paste in a preheated oven, lower at 180°C, and bake for 35 minutes (you can use a toothpick, insert it and pull it out to see if there is still wet powder on it), remove the wet powder, upside down and leave it cool, peel off the oil paper.Milk Qifeng Cake Make Tips
1. The egg making bowl must be free of water and oil. 2. In winter, you can make egg whites by heating them out of water. 3. The egg white must be beaten in place. Qi Feng cake requires the egg white to be beaten until it is neutral and foamed.