Qi Feng, translated from English Chiffon. The word "Chiffon" refers to extremely light and soft silk fabric, so Qifeng cake, as its name suggests, has a dense and meticulous taste.
Qi Feng was created by American Harry. Becca invented it. He kept his invention a secret for twenty years until 1947, when the method was made public. This cake, as soft as silk and light as feather, has since become popular in Europe and the United States. It conquered the taste buds of Europeans after 1960, and later invaded Japan and Taiwan. In recent years, as Taiwan-funded baking companies have entered the mainland market, Qifeng cakes have become popular and have been warmly praised by Meimei people who love baking. The word Qi Feng is probably the most frequently used word in baking.
Qi Feng cake refers to a cake made by beating the egg white and egg yolk separately during production, adding air, and then sending it to the oven to be heated and expanded. Because the batter of Qifeng cake has more water content, the finished cake body structure is softer and elastic than other types of cakes. It is also rich in egg aroma and oil aroma, which is endless aftertaste. Qi Feng cake has a fluffy structure, high moisture content, light and non-greasy taste, and a moist and tender taste. It is one of the most popular cakes at present. What should be noted here is that the texture of Qifeng cake is extremely soft. If the same weight of whole egg stirred sponge cake batter is baked at the same time as the batter of Qifeng cake, the volume of Qifeng cake may be twice that of the former. Although Qifeng cake is very soft, it is elastic and does not feel soft and rotten. It is delicious when sprinkled with various sauces. In addition, Qi Feng Cake can also be made into various cake rolls, Boston pies, etc.
Hurricane cake
Recipe Recommendations
- egg white of 3
- egg yolk of 3
- corn starch 6g
- low-gluten flour 54g
- sugar 50g
- milk 50ML
- salad oil 30g
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
Beat the egg whites and add the first sugar.
2
Add three-quarters of the white sugar and all the corn starch in portions, and beat with an electric egg beater (beat at low speed-foam at high speed-foam at low speed). Beat until medium dry foam occurs, with small sharp corners and hooks appearing.
3
Add the remaining sugar to the egg yolks and beat until twice as white.
4
Add milk, salad oil, and egg yolks, and stir with an egg beater to create bubbles.
5
(Sift the low-gluten flour into the egg yolk liquid, gently stir well, and then stir quickly a few times to make the finished product more elastic.
6
Add the egg white to the egg yolk in three times, stirring well each time before adding again. (When stirring, ensure that there is as little foam as possible, so cut and turn from the bottom up along the edge to prevent the egg yolk from sinking to the bottom, and turn the basin while stirring).
7
Pour the stirred batter into the shell printing mold.
8
Preheat the oven to 165 degrees, turn to 160 degrees when baking, and bake for 40 to 50 minutes. Turn it upside down and cool. It is best to cool it all night, so that the cake body will be more stable and elastic, and will not easily deform, collapse, etc.Hurricane cake Make Tips
You must pay attention to this step!