The "Qi Feng Cake" has a fine and soft texture. After being prepared, it can be refrigerated and stored in the refrigerator. After refrigerated, the Qi Feng will never change its taste and lose its softness, but the disadvantage is that it tastes light.
Usually cake makers use Qifeng cakes to make various color cream cakes and mousse cakes."Qifeng cakes" are only used as blanks. A good piece of Qi Feng cake can be played and carved as you can imagine. In the hands of a skilled cake maker, a cake blank can be transformed into different varieties of small cakes with unique shapes and beautiful shapes in an instant. The huge multi-layered wedding cake is also made of Qi Feng, but the blank is baked bigger.
In daily life, the easiest way is to slice it and apply jam to make a simple and quick "cake and jam steak". With a little decoration, it is great to use it as breakfast or banquet dessert!
The calories of the "Qi Feng Cake" itself are not large, because there is no butter in it. When making, only salad oil or odorless and colorless general cooking oil is used, so it will not harden after refrigeration. If you like, add some juice or milk to improve its taste. It can also be made into the original flavor. Just add a few drops of vanilla essence into the cake paste, and the taste will be quite great!
After the "Qi Feng Cake" is baked, if you want to use it to process it into a small cake of color, it is recommended to remove the cake skin. But it seems too extravagant to peel a beautiful piece of Qi Feng that I have worked so hard to bake at home, haha! Home making should be based on the principle of economy. In the cake shop, you can blame the loss on the customers, while all the waste at home can only be borne by yourself. Therefore, the best way is to bake the Qifeng cake and dry it a little. When it is still warm, cover it with a piece of baking paper and dull it for a while. Then put on thin rubber gloves with both hands, just rub it gently on the surface of the cake, and then brush it off with soft hair. It is best not to throw away the cake crumbs. It also has a purpose. You can crush the cake crumbs, mix it with sugar and fruit ingredients to make a snack filling. It tastes good, too, haha!
Today, two six-inch "basic Qifeng cakes" with different shapes were made. The details are as follows;
Basic Qifeng Cake
Recipe Recommendations
- low-gluten flour 120 grams
- eggs four
- milk 20ml
- powdered sugar 80 grams
- baking powder 3 grams
- salad oil 20 grams
- salt 2 grams
- white vinegar 3 grams
- vanilla extract 1 grams
- milk fragrance
- baking
- an hour
- simple
Steps for Basic Qifeng Cake
1
Separate the egg white and egg yolk and place them in two basins. First, add salad oil into the egg yolk, add salt and baking powder, add milk, drop a few drops of vanilla essence, and add one-quarter of the powdered sugar. Set aside.
2
Add a few drops of white vinegar to the egg white and beat well at low speed first.
3
Then beat the egg white at medium speed until it is neutral and frothy, and then add the powdered sugar in three times. Beat the powdered sugar every time before adding it for the second time.
4
After adding powdered sugar in batches, adjust the eggbeater from medium speed to high speed to thoroughly beat the egg whites. After the egg whites are beaten, slow down the eggbeater in different gears to make it shift smoothly from high to low.
5
After beating the egg whites, start beating the egg yolks. When operating, be sure to beat the oil-free ingredients first, and then free up the egg beater to beat the oily ingredients, unless you use two egg beater, especially when the room temperature is low, if there is oil on the egg beater stirring blade, it will be difficult to beat the egg whites.
6
Beat the egg yolk with the ingredients added in advance until smooth, and sieve in the flour through a fine sieve.
7
Use a dough shovel to stir evenly, mix well the flour, add the protein paste in three times, add the protein paste every time, mix well, and then add it again.
8
When mixing the cake paste, you must not stir it vigorously. On the one hand, it will easily eliminate the foam and affect the hair during the baking process. On the other hand, it will easily cause the dough to become strong and affect the taste when eating.
9
After mixing the cake paste, pour half into a heart-shaped mold and make it 70% full.
10
Pour the other half of the cake batter into a round mold.
11
Heat the preheated oven to 160 degrees, lower the heat to 140 degrees, place the baking sheet and mold in the middle rack in the oven, and bake for 30-35 minutes.
12
Put the baked cake upside down on a steel bar drying rack. After letting it cool, you can use a shovel to release the cake.
13
Allow the baked round cake to cool in this way.
14
This is a heart-shaped Qifeng cake that has been removed and peeled.
15
This is a round Qifeng cake that has been removed and peeled.Basic Qifeng Cake Make Tips
Characteristics of Qi Feng cake: the aroma of eggs has the aroma of vanilla, the cake has a fine and soft organization, and the cake body is flat and slightly prominent without collapsing. Warm tips: 1. Check whether the cake is raw and ripe, you can use a toothpick to insert it into the center of the cake. After pulling it out, it will be dry to prove that the cake is cooked. Then increase the heat by 10 degrees and bake it for 3 minutes. It will make it look better. When taking out, open the door first and let it dry for a while before taking out. Especially in winter when the room temperature is low, if you take out immediately, the cake body will easily collapse when it is cold, but generally not in summer. 2. When whipping egg whites, use the low-medium-high-high-medium-low method to add or subtract gears, turn it into a habitual operation method, and the ideal cake will naturally be made. 3. When beating the whole egg or egg white of an egg, it is usually easy to beat at an environment of 25-35 degrees. If the temperature is below this, measures must be taken. Eggs that are kept fresh in the refrigerator must be taken out in advance and allowed to heat up naturally before using them. In summer, you can beat egg whites without tartar powder or white vinegar. You can also beat them. It is best to use up the egg paste within one hour. It will easily defoam after being left for a long time, which will affect the quality of the cake. This "basic Qifeng cake" with a big fried spoon is ready. It can be used to make cakes of many shapes and various characteristics. The photos shown below are Qi Feng cakes that have been skinned for your reference!