Hokkaido Qifeng Cake
The Qi Feng cake that I learned to make under Teacher Junzhi was originally made from small paper cups. I didn't expect it to collapse after it was baked. Fortunately, I thought this shape was quite good and the taste was still very good.
Recipe Recommendations
- low-gluten flour 35g
- eggs of 4
- white sugar 80g
- milk 30g
- corn oil appropriate amount
- sweetening
- roast
- three-quarters of an hour
- simple
Steps for Hokkaido Qifeng Cake
1
Separate the egg white and yolk of the egg. Make sure that the basin holding the egg white is free of oil and water
2
Add 30 grams of white sugar to the egg yolks and beat well with an egg beater
3
Add corn oil and milk and stir well
4
Add sifted flour
5
Stir until egg yolk paste
6
Divide the egg white into the fine granulated sugar in three times, and stir until it is wet and foaming until you can pull out the curved corners.
7
Pour 1/3 of the egg white into the egg yolk batter, gently mix well with a rubber spatula,
8
Pour the mixed batter back into the protein bowl and continue to stir evenly with a rubber spatula.
9
Put the batter into a paper cup and make it 50% or 60% full. Don't fill it too full
10
Put it into a preheated 180-degree oven and bake for about 15 minutes until the surface is golden brown.Hokkaido Qifeng Cake Make Tips
The freshly baked cake was still very plump. For some reason, it collapsed back after being taken out, but it did not affect the delicate and soft taste at all. Hokkaido Qi Feng is generally made from 120ML square paper cups. Of course, you can use round paper cups. Depending on the size of the paper cup, the quantity made varies. In particular, it is important to note that before baking, the batter in each paper cup should not exceed 60% full, otherwise the batter will overflow when it expands during baking.