Basic Qi Feng Cake
By TodKshlerin
The problem is that there are too many improved varieties nowadays, and there is nothing right or wrong. As long as they are delicious, they are satisfied with it. I often do it casually, and the results are reasonable, but it can only be said to be a more successful cake, not a "Qi Feng cake". The production of real Qifeng cake is completely different. It does not require butter. It is a relatively durable cake. It can be refrigerated in the refrigerator and will not change in quality for a few days. Cakes with butter will harden after refrigeration, which is the difference between them and Qi Feng.
Recipe Recommendations
- salad oil 60ml
- fresh milk 40ml
- low-gluten flour 70 grams
- corn starch 35 grams
- baking powder 3 grams
- egg yolk 60 grams
- whole egg 1 piece
- protein 150 grams
- salt 2 grams
- fine sugar 95 grams
- vanilla extract 1 grams
- white vinegar 3ml
- milk fragrance
- baking
- several hours
- ordinary
Steps for Basic Qi Feng Cake
1
Use an egg separator to separate the egg white and yolk of the egg.
2
Place them in two steel basins respectively.
3
Beat another whole egg in the egg yolk bowl and beat it with an egg beater.
4
Pour in 1 g of vanilla extract, 40ml of milk, 60ml of salad oil, 20 g of fine sugar and 2 g of salt.
5
Use an egg beater to beat the egg yolk liquid on medium speed until it is sticky.
6
Sift in flour, corn starch and baking powder through a flour sieve.
7
After sifting the flour.
8
Gently use a rubber spatula to shovel the bottom and stir evenly, and stir the batter until there are no dry powder particles. Remember not to stir vigorously, otherwise, the effect will not be good after baking.
9
Rinse the tip of the egg beater with warm water, then pour 3 grams of white vinegar or tartar powder into the egg white, and start to beat the egg white. During the beating process, adjust the speed to high speed, and add fine sugar every time when the egg white is made into a large bubble. Add sugar while stirring, add sugar in 3-4 times, and stir the egg white until it is nearly dry and frothy.
10
After beating the egg white paste, stir the egg white into the egg yolk batter in 3 times.
11
After mixing the egg paste.
12
Lay a round baking cloth in the cake mold and cover the bottom of the mold.
13
Pour the cake paste into the mold and pour a little hot water into the baking sheet.
14
The amount of water is approximately at the time of baking, as long as it can dry in 15 minutes.
15
After the preparations are done, pick up the cake mold and shake it twice on the counter or ground to remove the bubbles in the cake paste, then place the mold into a baking sheet, and then place the baking sheet into the middle and lower layers of the oven for baking.
16
Heat up and down at 160 degrees and bake for 40 minutes.
17
After baking for 40 minutes, remove the baking sheet from the oven, insert a toothpick into the middle of the cake, and pull out the toothpick. The toothpick is dry and no wet batter proves that it is cooked.
18
Then flip the mold on the drying rack to cool, and then release the mold.Basic Qi Feng Cake Make Tips
1. According to this recipe, make two cakes with a 6-inch mold, or one cake with an 8-inch mold.
2. This temperature is suitable for baking; do not be impatient.
3. After the cake is baked, turn the mold upside down on a cooling rack and remove it from the mold only after it has cooled completely.