Chi Fung Cake
By VicentaLakin
it's basically a success when you bake a kamikaze cake, but in the eyes of the bakers it's not a success. but after cooking so many twilight cakes, they also built up their own experiences and shared them with you, hoping to give a little bit of the lessons they started to learn. i started to bake cakes, but it was a bad taste, it wasn't wasted, it wasn't good, but it didn't hurt my appetite. so breakfast every morning。
Recipe Recommendations
- eggs
- low powder 85 grams
- white sugar
- milk 40 grams
- corn oil 40 grams
- lemon juice few drops
- sweetening
- baking
- several hours
- senior
Steps for Chi Fung Cake
1
1: Quantify all raw materials。
2
2: Pyroprotein is separated and contained in oilless and waterless containers. Add 30 grams of fine sugar to the yolk。
3
3. A smoother and looser state with a manual omelet
4
4: Join corn oil to full integration, when the state is better than when the corn oil is missing. Then we'll add milk and mix. It's completely even. Blending in the same direction。
5
5: Sift in low powder that has been screened once in advance。
6
6: Scroll up and down in an irregular direction, into a non-particle-free yolk paste, alternative。
7
7: 5 or 6 drops of lemonade in protein。
8
8. Low-speed mixing of eggs with electric shocks to bubbles。
9
9. Add 20 grams of fine sugar. I'm driving in the second, and the egg-beater's in the same direction
10
10: The egg-beater is added to the third stage and continues to mix, waiting for the protein to reach the state of silk, and 20 grams of sugar is added to the second. Two to three minutes
11
11: The egg batterer is added to the fourth stage and continues to mix into wet hair bubbles (at this point, the eggbeater is switched off and the sharper angles appear on both the protein surface and the eggbeater), and 20 grams of white sugar are added to the third. 2 minutes or so
12
12: The egg-beater is added to the fifth stage and continues to mix into dry hair bubbles, at which point the egg-beater is turned off, and it is mentioned that there are clearly straight angles on the protein surface and on the egg-beater. The protein won't fall off or move. 2 minutes or so
13
13: Take a third of the protein and add it to the yellow paste。
14
14: Up and down with a rubber razor in an irregular direction. ♪ Up and down ♪ ♪ Like cooking, not drawing circles ♪
15
15: And pour back two-thirds of the remaining two-thirds。
16
16: Continue in an irregular direction and mix it evenly with a tumbled hand. A good cake paste should be a non-particle, floated, light, delicate state。
17
17: Cake paste mixed into clean, oil-free, water-free cake smudges with a few strokes to remove the bubble from the cake paste. Then put it in the preheated oven. 170 degrees, lower middle, 50 minutes。
18
18: A little bit of crack and collapse, as long as it's not serious, it doesn't affect the taste or the cake。Chi Fung Cake Make Tips
1. Whether eggs need to be refrigerated. Ask a professional that egg whites should be easiest to beat at around 20 degrees, so many recipes mention that the eggs should be taken out of the refrigerator in advance and warmed when beating egg whites. This is the reason. However, because it is much easier to whip egg whites than whole eggs, the egg whites will be easy to whip even when refrigerated. Moreover, low temperatures help maintain the stability of the foam and prevent it from being defused too quickly. So, in fact, it's okay to call without returning to Wen.
2. Many students complained that Qi Feng had a fishy smell after roasting. Even if high-quality eggs were used and vanilla powder was added, they still had a fishy smell, which was not as delicious as those bought outside. My opinion is: It is very likely that Qi Feng has not been completely cooked. I have used many kinds of eggs, expensive ones and cheap ones, and there is not much difference in the effect. Moreover, they all taste very good. There is no flavor of eggs without adding spices. It is conceivable that cakes sold in the cake shop outside will not use too expensive eggs and too high-grade spices.
3. There are two methods to detect whether the Qi Feng is cooked. One is to press it to see if there is a rustling sound, and the other is to insert a toothpick to see if there is any residue on the toothpick. The first method is not very recognized by individuals. Although the second method is useful, it is sometimes not very safe. Sometimes the toothpicks are clean, and the inside of the cake may be a little moist and not completely ripe. It is best to make a comprehensive judgment based on your own experience in making it. For example, in my oven, it's just right to bake at 170 degrees for about 1 hour (Changdi CVR900). What about your oven? Let it tell you itself! (Of course, it is best to control the baking time within a reasonable range. If the baking time is too long, too much water in the cake will evaporate and the taste will be dry)
4. A successful Qi Feng is not only a complete appearance but not retracted. The slight cracking or slight retraction of the Qi Feng is not a serious problem. The soft and delicate taste is more important than the complete appearance.
5. Qi Feng has many recipes, and different recipes have their own tastes and characteristics. As long as the ingredients are controlled within a reasonable range, a successful Qi Feng can be made. But for novices, it is best to make Qi Feng according to a fixed formula. When you have enough experience and professional knowledge, you can try to adjust Qi Feng's formula. Don't take Qi Feng's recipe for granted-for example, don't think that adding an extra egg to the recipe will make the cake softer, which will make the cake harder.
6. Which layer should you place when roasting? Household ovens are generally small and are recommended to place them in the middle and lower layers to prevent the top of the cake from being burnt too close to the heating tube after it expands.
7. Note that Qi Feng cannot use anti-stick cake molds when baking, nor can he grease around the molds, because Qi Feng needs to rely on the adhesion of the mold wall to grow tall, otherwise Qi Feng will not grow tall (of course, laying oil paper around the cake molds is also prohibited).
8. About egg yolk
2. Many students complained that Qi Feng had a fishy smell after roasting. Even if high-quality eggs were used and vanilla powder was added, they still had a fishy smell, which was not as delicious as those bought outside. My opinion is: It is very likely that Qi Feng has not been completely cooked. I have used many kinds of eggs, expensive ones and cheap ones, and there is not much difference in the effect. Moreover, they all taste very good. There is no flavor of eggs without adding spices. It is conceivable that cakes sold in the cake shop outside will not use too expensive eggs and too high-grade spices.
3. There are two methods to detect whether the Qi Feng is cooked. One is to press it to see if there is a rustling sound, and the other is to insert a toothpick to see if there is any residue on the toothpick. The first method is not very recognized by individuals. Although the second method is useful, it is sometimes not very safe. Sometimes the toothpicks are clean, and the inside of the cake may be a little moist and not completely ripe. It is best to make a comprehensive judgment based on your own experience in making it. For example, in my oven, it's just right to bake at 170 degrees for about 1 hour (Changdi CVR900). What about your oven? Let it tell you itself! (Of course, it is best to control the baking time within a reasonable range. If the baking time is too long, too much water in the cake will evaporate and the taste will be dry)
4. A successful Qi Feng is not only a complete appearance but not retracted. The slight cracking or slight retraction of the Qi Feng is not a serious problem. The soft and delicate taste is more important than the complete appearance.
5. Qi Feng has many recipes, and different recipes have their own tastes and characteristics. As long as the ingredients are controlled within a reasonable range, a successful Qi Feng can be made. But for novices, it is best to make Qi Feng according to a fixed formula. When you have enough experience and professional knowledge, you can try to adjust Qi Feng's formula. Don't take Qi Feng's recipe for granted-for example, don't think that adding an extra egg to the recipe will make the cake softer, which will make the cake harder.
6. Which layer should you place when roasting? Household ovens are generally small and are recommended to place them in the middle and lower layers to prevent the top of the cake from being burnt too close to the heating tube after it expands.
7. Note that Qi Feng cannot use anti-stick cake molds when baking, nor can he grease around the molds, because Qi Feng needs to rely on the adhesion of the mold wall to grow tall, otherwise Qi Feng will not grow tall (of course, laying oil paper around the cake molds is also prohibited).
8. About egg yolk