Qi Feng cake is a cake made by beating egg whites. Qi Feng Cake is a transliteration of chiffoncake. Chiffon means "chiffon". Just by looking at the name, you can tell that it is a cake that is delicate and soft as silk.
Of course, my Qi Feng cake is far from home. It can be regarded as a commemoration and testimony of my efforts!
Hurricane cake
Recipe Recommendations
- eggs of 5
- milk 40g
- low-gluten flour 85g
- salad oil 40g
- sweetening
- baking
- an hour
- ordinary
Steps for Hurricane cake
1
Prepare all materials.
2
When separating the yolk from the egg white, it should be noted that all utensils used to hold materials must be clean, water-free or oil-free.
3
Use an egg beater to beat the egg white until it is soaked in fish eyes (shown in the picture), then add 1/3 of the fine sugar.
4
Continue beating until the egg white begins to thicken and a finer foam appears (as shown in the picture), add 1/3 of the fine sugar.
5
Continue beating until the egg white is thick and the surface is lined (see picture), add the remaining 1/3 of the fine sugar.
6
Continue beating for a while. When you lift the whisk, you can stop beating when the egg whites can pull out the short sharp corners (as shown in the picture).
7
Next, treat the egg yolks and add 30g of fine granulated sugar to the egg yolks.
8
Use chopsticks to gently break it up. Be careful, just break it up.
9
Add 40g of salad oil to the egg yolks.
10
Add 40g of milk to the egg yolk and gently stir well.
11
Sift the low-gluten flour into the egg yolks.
12
Use a rubber spatula to stir from bottom to top (similar to frying) to mix the batter well.
13
Add 1/3 of the egg white to the egg yolk.
14
Use a rubber spatula to mix egg white and egg yolk in the same way.
15
Pour the evenly mixed batter into a bowl with egg whites.
16
Stir the batter evenly from bottom to top. The batter will appear thick and light yellow.
17
Pour the batter into the mold and smooth the surface with a spatula.
18
Preheat the oven at 170 ° C, transfer the batter into the oven, the middle layer, heat and bake for 45-50 minutes.
19
What the cake looked like when it first came out of the oven (it seemed a little darker, maybe my oven was too hot).
20
Turn upside down on the baking wire and allow it to cool.
21
Remove the cooled cake.
22
Cut it into slices and enjoy it, or use it to make the basis for decorating cakes.Hurricane cake Make Tips
1. When making Qi Feng cake, the egg whites must be completely eliminated. 2. The beaten egg white should not be left for too long, otherwise the foam will be defused and the cake cannot be made. 3. The above-mentioned bottom-up turning technique is to prevent the flour from becoming gluten, and the second is to prevent the egg white from defoaming. 4. When baking Qifeng cake, it needs to rely on the adhesion of the inner wall of the mold to climb upward. Therefore, when baking the cake, you cannot use an anti-stick cake mold, nor can you grease the inner wall of the mold, otherwise the cake will not grow tall. 5. What is more important is the lesson I learned from my failure in making Qi Feng: Western food is different from Chinese food after all. Western food has strict requirements for the amount of ingredients. Maybe there are deviations in the amount, and the snacks made will be vastly different. Therefore, if you want to make western cakes, it is best to prepare a kitchen scale and a set of measuring spoons. 6. My recipe is an 8-inch round cake, which is baked using 170 ° C medium heat for 45-50 minutes.