Eight-inch Qifeng Cake
By RyanCronin
Some time ago, a friend asked me why there was no way to make 8-inch Qifeng cakes in my blog? After thinking about it, it was true, so he promised to show it to her next time. I have learned to make cakes for more than 2 years. I was quite serious at first, but later, I became lazier and lazier, and I stopped taking process charts. This mother-in-law's birthday, I did it seriously. That's really lucky. It's a success.
Recipe Recommendations
- sweetening
- baking
- an hour
- ordinary
Steps for Eight-inch Qifeng Cake
1
Beat egg yolks, sugar, corn oil and milk until mixed.
2
Pour in the sifted low flour and corn starch, and use a rubber knife to mix until particle-free.
3
Put the egg white into a clean water-free and oil-free container, add sugar and vinegar, and beat it with an electric egg beater until it froths hard (I put sugar in all at once).
4
Take 1/3 of the egg white and mix well.
5
Pour into the remaining 2/3 of the protein paste.
6
Mix quickly and evenly. (Remember not to make circles when mixing, but to turn, mix, cut and mix.)
7
Pour it into an 8-inch mold and smooth it out, shake it hard a few times to create large bubbles.
8
Place in a preheated 350F/180C oven and bake for 35 minutes. (The temperature of each oven varies, and the time is adjusted as needed.)
9
Take out the upside down and place the cake until it is not too hot to get rid of the mold. (In order to keep the surface of the cake intact, I hold it upside down with my hand.)
10
When demoulding, use a knife to make a circle along the edge. After demoulding, gently wipe off the cake crumbs on the edge.
11
The flour I use now is Korean flour. I think this flour has low gluten and is suitable for making cakes. The price is much cheaper than low-gluten flour, but the water absorption is higher than that of low-gluten flour.