In Western pastry baking, Qifeng cake is the introduction and foundation. Many people fail to make Qifeng, and they are really "mad".
I feel that I have a good grasp of several points as Qi Feng, and the success rate is still quite high:
1. The container holding protein must be free of oil and water;
2. The eggs should be fresh and the egg whites should be beaten in place;
3. Control the oven temperature and baking time.
Hurricane cake
By LisaBraun
Recipe Recommendations
- egg yolk of 4
- milk 100 grams
- low-gluten flour 120 grams
- protein of 4
- baking powder 1/2 tsp of
- cream of tartar 1/4 teaspoon
- salt a little
- white granulated sugar 50 grams
- sweetening
- baking
- an hour
- simple
Steps for Hurricane cake
1
Prepare materials.
2
Separate egg whites and egg yolks; stir egg yolks with salt and use a manual whisk, add salad oil and stir well, add milk and stir well, add vanilla essence and mix well.
3
Sift in low-gluten flour and baking powder together.
4
Use a rubber spatula to stir evenly to form egg yolk paste.
5
Add tartar powder to egg white and beat until rough foam. Add white sugar in 3 times, beat until dry and frothy, and distribute about 9 times.
6
Scoop out one-third of the egg white and pour it into the egg yolk paste and mix well. Then pour all the mixed egg yolk paste into the egg white and stir well.
7
Pour the mixed batter into the mold and shake it lightly a few times to create large bubbles. Preheat the oven at 150 ° C, penultimate layer, 50-60 minutes.
8
After roasting, you need to invert it upside down on a baking wire to cool; after cooling, demoulding.Hurricane cake Make Tips
1. When whisking egg whites, turn the eggbeater in the basin to ensure that they are whisked evenly on all sides. After 3 -5 minutes, the egg whites have lines and are snow-white and smooth. When curled up, they are elastic and stand upright but slightly curved at the end, making them moist. foaming. At this time, turn down at low speed and continue beating for about half a minute until the lines are more obvious. Raise the egg beating head and the tail is in a firm triangular shape. It is a dry foam, and it is distributed about 9 times. This is the best state for beating the egg white cake. 2. The baking temperature should be adjusted according to the conditions of your own oven. 3. If the eggs are fresh, you can beat them without adding tartar powder.