Montblanc Qi Feng Cake

2024-05-24 15:00:55 74

Montblanc Qi Feng Cake
Today I made a Montblanc Qifeng cake with millet puree. When eating it, I paired it with millet puree. It usually has a light millet aroma, like the taste of autumn< br>

Details of ingredients

  • yolk3 pieces
  • protein3 pieces
  • milk40g
  • Fine sugar30g
  • Corn oil25g
  • Millet mud40g
  • Low powder55g

Technique

  • difficultybeginner
  • workmanshipbaking
  • tasteSweetness
  • timean hour

Steps to make Montblanc Qi Feng Cake

  • 1. Prepare the ingredients
  • 2. Separate the egg yolks and beat them with an egg beater until the color turns slightly white
  • 3. Add milk and stir to blend
  • 4. Add corn oil and stir to blend
  • 5. Sieve in low gluten flour, mix up and down, and gently mix to form a delicate batter (do not over mix, the batter will produce gluten)
  • 6. Add millet puree and mix well
  • 7. Separate the protein and place it in a deep bowl without oil or water. Add a few drops of white vinegar and stir with an electric egg beater to create a thick foam
  • 8. Add one-third of the sugar and stir at high speed
  • 9. When delicate bubbles appear, add the remaining half of the sugar and continue stirring at high speed
  • 10. Beat for about 1 minute, add the remaining white sugar and continue stirring at high speed
  • 11. When it's almost done, turn to low speed and stir until it's hard and foamy (or keep going at high speed). The egg beater can pull out a firm right angle, and the protein cream is ready
  • 12. Take 1/3 of the protein cream and mix it with the egg yolk batter. Use a scraper to stir up and down evenly, without drawing circles, and start preheating the oven at 160 degrees
  • 13. After mixing the batter, take another 3 parts of this 1 protein cream and stir evenly with a scraper up and down
  • 14. Pour all the mixed batter back into the remaining protein cream, and stir evenly with a scraper up and down
  • 15. The mixed batter is fluffy and delicate in volume
  • 16. Pour the batter into a 6-inch mold (either hollow or flat), smooth the surface, and lift it to shake the internal bubbles a few times
  • 17. Put it into the preheated oven, select the cake function, place the middle layer, and adjust it to 155 degrees for 25 minutes (my oven has a cake function and is equipped with hot air. Please set the temperature according to your own oven)
  • 18. After the time is over, gently tap the surface of the cake with your hand, there is no flowing rustling sound, or insert a toothpick without batter to take out
  • 19. Take it out and invert it, let it cool before demolding.
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