This is a Qi Feng used to make breakfast. It is six inches long, half of which my husband and I each have.
The making was done last night, and it was a little late when it was done. After roasting, I went to sleep before I had time to wait for it to cool down. This morning, I was going to get up ten minutes earlier to take more photos. As a result, not only did I not get up early, I was also seven minutes later than usual. I hurriedly removed the mold, but as a result, the skin on both sides was disfigured. I really regretted how much I regretted it!!
I used to make original flavors, but this is the first time I have made cocoa Qi Feng. For cocoa, 50 grams of low powder in the original flavor were replaced by 40 grams of low powder and 10 grams of cocoa powder, and the rest remained unchanged. The aroma I smelled when sifting in the cocoa powder already made me very sad for my neighbors (the kitchens of the two families are very close to each other, and someone is making something in the kitchen right now. I feel that if I smell this smell there, I will be greedy.) When I ate the cake this morning, even if I had imagined it, I still had more surprises than I expected ^_^
Well, I blushed a little when I praised myself like this. Let me talk about the process.
Coco Qi Feng
Recipe Recommendations
- sweetening
- roast
- ten minutes
- ordinary
Steps for Coco Qi Feng
1
Take 3 eggs and separate the egg whites and egg yolks. Note that the basin containing egg whites must be free of oil and water and no egg yolks mixed in. Whisk the egg whites, and add 35g of fine granulated sugar in 3 times until dry and frothy.
2
Put the beaten egg whites in the refrigerator first. If the subsequent operations were not so time-consuming, you wouldn't have to put it in the refrigerator! Take the egg yolks, add 20g of fine sugar, and stir well. Add cooking oil and milk, and stir well again.
3
Sift the low flour and cocoa powder into the egg yolk paste, and mix well. Be careful not to circle hard.
4
Take 1/3 of the beaten egg white into the batter and mix well by stirring it up and down.
5
Mix the remaining egg whites with the cake paste shown in 6, using the same technique as 6. Preheat the oven at the same time.
6
Put the finished cake paste into the cake mold and shake it twice to shake out the large bubbles.
7
Set the temperature of Changdi oven to 175 degrees, heat the middle layer up and down, and bake for 35 minutes. After taking out of the oven, invert the mold together until completely cooled. After completely cooling, demoulding and slicing.Coco Qi Feng Make Tips
p.s. 1. I think it is easier to separate egg white protein from refrigerated eggs... I used it today. I just bought it, and an egg yolk broke when dividing it, but fortunately it didn't fall into the egg white. 2. I usually only use one plate when weighing (except for powder, if I need another plate). Because it happens to weigh solids first and then liquids, and things are meant to be mixed together, I weigh them while doing it, so that I can wash less bowls later. Hehe. 3. The temperature stability of each machine is different. Everyone can find the temper of their own machine after doing it a few more times.