Basic Qi Feng Cake

2024-05-30 02:59:29 332

Qifeng Cake is a transliteration of Chiffon Cake in English, belonging to the sponge cake type. It has a very light texture and uses vegetable oil, eggs, sugar, flour, and baking powder as the basic ingredients. Since vegetable oil is not as easy to bubble as butter (traditional cakes are made of butter), it is necessary to beat egg white into foam to provide enough air to support the volume of the cake. Qi Feng cake contains sufficient vegetable oil and eggs, so the texture is very moist and not as easy to harden as traditional butter cake< br>

Details of ingredients

Grass egg5
milk35g
Corn oil35g
Fine sugar80g
Low gluten powder80g
lemon juiceA few drops

Technique

difficultybeginner
workmanshiproast
tasteSweetness
timean hour

Steps to make Basic Qi Feng Cake

1. Prepare all weighed raw materials. Sieve the low gluten flour once.
2. Beat the egg whites and yolks separately in two large bowls, which must be completely clean, free of water and oil.
3. Mix the egg yolks evenly with a manual beater, and then pour in three portions of corn oil, stirring evenly each time.
4. Pour in milk and stir well.
5. Sieve the low gluten powder into the egg yolk batter
6. Use a silicone spatula to stir from bottom to top until the batter is smooth and free of particles. Set aside for later use.
7. A bowl filled with water at around 40 degrees Celsius should be placed under the protein bowl. Eggbeater beats egg whites at low speed.
8. Add a few drops of lemon juice when the egg whites have a large vinegar bubble.
9. Pour white sugar into three portions and continue to beat at medium to high speed. (Reminder: You can preheat the oven at this time)
10. Beat until stiff and foamy, lift the egg beater with straight pointed corners on both sides.
11. Take 1/3 of the protein into the egg yolk batter
12. Use a scraper to mix from bottom to top. Mix egg batter with your right hand and slowly turn the big bowl left and right. Stir the egg yolk batter evenly.
13. Pour the egg yolk batter back into the protein bowl
14. Still flip the batter up and down. Bite lightly and quickly. The mixed egg batter is delicate and smooth.
Pour into an 8-inch mold and smooth the surface with a scraper. Shake the chopping board a few times to break through the large bubbles.
16. Preheated oven. The baking net is placed in the middle and lower layers, and the mold is placed on the baking net. Heat up and down at 150 degrees for 50 minutes. (The picture shows the state after baking for 10 minutes)
In 17.20 minutes.
After 18.40 minutes, there was a slight retraction compared to 30 minutes. (The highest rise occurred in about 30 minutes, and I forgot to take pictures when doing other things.)
19. Bake Qi Feng cake for 50 minutes. After being fired, it is flipped upside down onto the baking net, cooled, and then flipped over to demold.
20. Observe the tissue after incision.
21. Grass eggs are a bit small, and the cake is not very high when baked.