When making Qifeng cake, many people will shrink or crack, which always makes people disappointed. We should pay attention to the mixing method and the order of adding ingredients.
Baking temperature and time: 180 ℃ / 15 minutes
A. Vanilla cream filling method:
1. Beat the yolk with the beater until it is thick and slightly white.
2. Sift the low gluten flour and corn starch into the yolk paste. Mix the powder with the yolk batter.
3. Add sugar to the milk and pour into the pot to boil.
4. Slowly pour 1 / 3 of the boiled milk into the yolk paste, and stir constantly while pouring to prevent the yolk paste from caking.
5. Stir 4 evenly, then pour it back into the boiling milk 3, add the self-made vanilla essence, and stir. Turn on a small heat and stir until the batter boils and thickens. Leave the fire immediately.
6. Beat animal cream over ice until smooth and smooth.
7. Pour the batter into the ice separated bowl immediately, and then stir continuously to make it smooth and free of lumps. Cool the batter and put the film on the back cover and refrigerate. (1-6 can be made before making the cake, because the yolk paste needs to be cooled. After cooling, it can be stored in the refrigerator for 2 days.)
8. Add the frozen egg yolk paste to the whipped cream and mix well with a rubber scraper.
B. The practice of Qifeng in Hokkaido:
1. Separate the egg protein from the yolk. Add sugar to the yolk and beat well.
2. Add in milk and salad oil and stir well. Sift in the flour with low gluten and mix to make a uniform batter.
3. The protein was added to the sugar in three times. (remember to add the sugar in several times)
4. Beat until it can pull out the wet foaming shape with sharp corners.
5. Pour the batter back into the batter, and continue to mix it gently with a rubber scraper.
6. When the cake is baked, it will expand very high. After cooling, it will retract.
7. First, put 1 / 3 protein into the egg yolk paste, and gently stir with a rubber scraper.
8. Spoon the batter into a paper cup and fill it with 5-6 points. (don't scoop it very full, it will expand very high after being put into the oven) put it in the preheated oven, bake it at 180 ℃ for about 15 minutes, until the surface is golden yellow, and then it can be put out of the oven.