The key is to understand the essence of Qifeng cake. Many people blame it on the operation, not the formula. The recipe of Qifeng cake is actually very casual. I like sweet ones with more sugar, and tender ones with more milk. It's so casual. The following is the 6-inch Qifeng cake I just made, to share with you!

Materials?

55 grams of low-gluten flour

3 egg yolks

Three proteins

35 grams of fine sugar

35 grams of corn oil

A few drops of lemon juice

2 grams of salt

47 grams of pure milk

How to make the recipe of Qifeng cake (6-inch recipe) in a family with zero failure?

3 eggs, put the yolk and egg white into oil-free and waterless containers respectively. Remember, it must be oil-free and water-free, and there can be no yolk in the egg white! Put the egg whites in the refrigerator for use.

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Pour corn oil and milk into a container and stir thoroughly until no oil particles are mixed. You can use a manual eggbeater or a silicone scraper. There is no need to pay attention to skills here.

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Add three egg yolks in three times and mix with emulsifiable concentrate. You can put three eggs at a time and stir. I just want to mix them more evenly and make the cake more exquisite!

Sift in the low-gluten flour. You can't stir at will here. You must stir it horizontally in a word or zigzag. Never circle it. You can't thicken the batter. Stir until there is no dry powder and no large particles, and the time should not be too long. It is very important to do the operation of Qifeng well, and every step should not be too inky. When the batter is ready, put it aside for use. At this time, you can preheat the oven, 150 run the tube up and down to preheat it 10 minutes or so. Every oven has a different temper. Trial baking Qifeng temperature 150. Some people say that if the temperature is high, it will fail. In fact, the Qifeng baked by experts will crack. Let it crack naturally, which means that your formula is correct. protein has a good hair, and it will crack if it expands too much. Don't set the oven temperature too low to prevent cracking. This is absolutely wrong. Qifeng is baked at a very low temperature. ! It's tender when roasted at high temperature! ! Let's start with protein.

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Put a few drops of lemon juice or white vinegar in the egg whites! The purpose is to remove the fishy smell. If you use very good earth eggs, you don't need to remove fishy smell, and add 2 grams of salt to make protein more stable.

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Drive with electric egg beater at medium speed until fisheye foam appears, and add 1/3 sugar. Then drive on the highway.

Add sugar for the second time when lines appear. Continue to send at high speed.

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When there are multiple lines, pour the remaining sugar in and continue to send it at high speed.

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About 2-3 minutes, the egg white was sent away. Just lift the eggbeater and this stable hook will appear. My eggbeater is 300W W, and it may take about 5 minutes if the power is low.

Put the beaten pastry into the yolk paste of 1/3 and stir quickly, without ink marks and circles. Be sure to use the correct mixing method. If not, you can go to Baidu to search how to stir.

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Then pour it all into the remaining egg white cream, and continue to stir, quickly, without ink marks, and be careful that the egg white defoams. After mixing, pour into a 6-inch cake anode mold.

Pour into the mold from the height of 15cm.

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The distance is about 15cm. Shake the mold from top to bottom.

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Bake in the middle and lower layers of the oven at 150 for 35 minutes. This is a graph of 10 minutes.

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15 minutes.

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I have climbed to the top of the mold in less than 20 minutes.

After 25 minutes, it cracked a little. Don't worry about cracking, the best Qifeng cakes are cracked. Wait a minute. This is the bottom. You have to buckle it backwards. Qifeng cake is a birthday cake embryo made by a bakery. It doesn't matter if the bottom cracks, you need to apply cream. If you can understand what I mean, it means you are getting to know Qi Feng.

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Time's up. Poke it with a toothpick. The toothpick is cooked without batter. Take it out and shake it right away. Then let it cool backwards. Be sure to do it backwards. The gravity of the earth will stop it from shrinking.

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It's cold here. It will be cold for 40 minutes. A perfect Qifeng is like this, isn't it simple? The cracked side is at the bottom. I repeat, don't care about the cracking of Qifeng cake. Of course, if it breaks into that mushroom cloud and collapses, it is a failure. Pay attention to the egg white in place, and it will not fail in time.

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