Chestnut Qifeng Cake

By ViolaReichel

Chestnut Qifeng Cake
Ingredients: salt,low-gluten flour,milk,eggs,white sugar,salad oil,white vinegar,corn starch

Recipe Recommendations

  • low-gluten flour 100 grams
  • eggs of 4
  • milk 60 grams
  • white sugar 110 grams
  • salt 1/2 tsp of
  • salad oil 25 grams
  • white vinegar a little
  • corn starch 2 grams

Steps for Chestnut Qifeng Cake

  • Make step 0
    1
    Ingredients: 90 grams of flour, 30 grams of sugar, milk, eggs
  • Make step 1
    2
    Take two larger containers and separate the egg yolk from the egg white
  • Make step 2
    3
    Add 30 grams of sugar, salt, and 1/2 grams of starch to the egg yolk
  • Make step 3
    4
    Stir the ingredients evenly until they begin to turn white
  • Make step 4
    5
    Add milk, add salad oil in three times, and mix until small bubbles arise
  • Make step 5
    6
    Sift the flour into the egg yolk paste
  • Make step 6
    7
    Slowly stir evenly until there are no obvious grains. Don't stir for a long time to avoid being beaten. Serve with the egg yolk paste and set aside first
  • Make step 7
    8
    Put 1/2 of the starch (which serves as a solid foam and is not easy to defoam) and white vinegar (which removes the fishy smell in the egg, and can be replaced with lemon juice) into the egg white, and beat with an egg beater at first position until it is roughly foamed.
  • Make step 8
    9
    Add one-third of white sugar to 90 grams of white sugar and beat with an egg beater until fine lines appear, then add 2/3 of white sugar and continue to beat at high speed
  • Make step 9
    10
    Finally add the remaining white sugar and beat at high speed until it is hard and fluffy
  • Make step 10
    11
    Pull out the egg beater and make it sharp (the chopsticks will not be dropped). At this time, the egg whites are finished.
  • Make step 11
    12
    Take 1/3 of the beaten egg white and add it to the egg yolk paste, mix it from the bottom up, and then constantly cross the paste to mix it evenly, gently to avoid vigorously defoaming
  • Make step 12
    13
    Mix it into the picture
  • Make step 13
    14
    Pour the mixed paste into the remaining egg white
  • Make step 14
    15
    Repeat steps 12, gently turn over from the bottom, and then cross the egg batter evenly (not hard), gently mix well
  • Make step 15
    16
    Add chopped corn kernels to the mixed egg paste and gently mix well
  • Make step 16
    17
    Pour the cake paste into an 8-inch cake mold, scrape it evenly with a spatula, and gently shake the cake mold (the effect is to shake out the bubbles to make the tissue soft)
  • Make step 17
    18
    Put the cake mold into the second-to-last layer of the preheated oven (I use the heat to 250 degrees and turn it on for 6 minutes), turn the oven to 130 degrees, and bake for 36 minutes.
  • Make step 18
    19
    The baked cake is immediately inverted on the grill (to prevent retraction) and removed for a while.
  • Make step 19
    20
    Because I didn't do much decoration for taking pictures, I casually placed them on the stage to take pictures. There was less decoration, but it was still quite beautiful. It was beautiful when baked at 130 degrees. I saw other teachers baking at temperatures ranging from 140 to 150 degrees. Because my oven has a small temperature difference, I chose 130 degrees. The finished product is super good
  • Make step 20
    21
    The cut tissue is very fine, the aroma is fragrant, the flavor is full of egg, the entrance is smooth, soft and delicious, it is great

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