Swan Qi Feng Cake

2024-05-20 02:59:05 436

Qi Feng cake is a cake made by beating egg whites, which is a transliteration of chiffon cake. However, by the name, it is clear that it is a delicate and soft cake as soft as silk. Although Qi Feng cake is delicious and delicious, it is not easy to make it successfully. The beating of protein, proper stirring, and baking temperature are crucial for Qi Feng's success. This Swan Qi Feng cake is based on the bare Qi Feng cake and is decorated with cocoa powder, sugar powder, and sugar beads. The white, gold, brown, and yellow colors complement each other harmoniously, making the cake even more exquisite.

Details of ingredients

Low powder60 grams
Eggs3 pieces
Fine sugar40 grams (protein)
Sugar powderA little (for decorative purposes)
milk40g
Sunflower seed oil40g
lemon juiceA few drops
Sugar beadsSeveral (for decorative purposes)
Cocoa powderA little (for decorative purposes)

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timeThree hours

Steps to make Swan Qi Feng Cake

1. Weigh the materials well for future use. This ingredient is a 6-inch aluminum cake grinder.
2. Use two clean and oil-free large bowls to carefully separate the egg yolk and protein (one of which is a double yolk egg, so three eggs have four yolks), and never leave the egg yolk in the protein.
3. Add 10 grams of sugar powder to the egg yolk and stir evenly with a manual egg beater.
4. Divide the sunflower seeds into egg yolks three times and stir evenly. Then add milk and mix well.
5. Sieve the flour into the egg yolk, mix it evenly with a manual egg beater, and then use a scraper to scrape off the batter adhering to the edge of the bowl and mix well together.
6. The mixed batter should be even and free of particles, and scraping it with a scraper will cause it to flow down.
Squeeze a few drops of lemon juice into the egg whites and stir with an electric mixer. (Reminder: The oven can be preheated at this time)
When fish eye blisters appear, add one-third of the fine sugar and continue stirring.
When fine bubbles appear, add one-third of the fine sugar and continue stirring.
10. When wrinkles appear, add the remaining fine sugar and continue stirring.
11. Lift the egg beater vertically, and a small pointed angle appears on the surface of the protein, indicating that it has been whipped properly.
12. Take one-third of the protein and put it into the egg yolk batter. Rotate the bowl with one hand and quickly flip it up and down in a J-shape with a scraper with the other hand, stirring evenly and lightly.
13. Pour the mixed egg yolk batter into the egg whites, rotate the bowl with one hand, and use a scraper to quickly flip up and down in a J-shape with the other hand to mix evenly. Do not stir in circles to prevent defoaming.
14. Pour the batter into the mold from a height of 15 centimeters, grind it flat with a scraper, and then shake the mold twice to produce large bubbles. Do not shake hard, the surface bubbles can be punctured with a toothpick.
15. Quickly put the mold into the oven for baking. First, bake at 150 degrees Celsius for 30 minutes, then turn to 170 degrees Celsius and continue baking at 150 degrees Celsius for 20 minutes. (The situation of each oven is different, and the baking time and temperature are for reference only)
16. After baking, shake it to remove some residual heat, immediately invert it on the drying net, and keep the air circulation below. Leave it for at least two hours and let it cool completely before demolding.
17. Draw the outline of the swan on a piece of hard paper and cut it out. Cut another 6 inch hollow circular mold.
18. Place circular pieces of paper over the cake and sprinkle a layer of cocoa powder evenly.
19. Put swan shaped paper on top, sprinkle a layer of powdered sugar, cover the color of the cocoa powder, and do not sprinkle too much. Be careful not to move the paper to prevent the graphics from being blurred.
20. Sprinkle golden sugar beads next to the swan pattern and tie a golden rope, preferably with a ribbon.
21. Appreciation of finished products.