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How to make Qifeng cake

Qifeng cake is one of the most popular cakes. It's light, delicate, smooth and soft. It's really delicious. If you are interested in making cakes, today's Xiaobian will show you how to make Qifeng cakes. Let's take a look.

Five simple steps to make Qifeng cake

Qifeng cake is one of the most common cakes. Qifeng cake has loose tissue, high moisture content, light taste and tender taste. It is one of the most popular cakes at present and the first choice for most of us to make cakes. Let's talk about how to make Qifeng cake.

First of all, preparation work: to choose ice eggs, so that the protein and yolk of ice eggs are easier to separate than fresh eggs; to separate the yolk and protein, the protein must be guaranteed to be put into a container without oil and water, in order to kill the protein;

The second step is to prepare the yolk paste: after the yolk is added with sugar, it must be stirred until it is milky white; then add the salad oil milk, mix evenly, add two kinds of purposes to make the cake more moist and soft; finally, add the low gluten flour and refined salt into the yolk liquid to mix, and pay attention to sifting the flour, so as to ensure the delicate taste of the cake;

The third step is to deliver protein: the quality of the whipping of protein is the key to making chiffon cake, and there are many factors that affect protein foaming: the equipment for beating protein should be clean, not grease and water; sugar can help the protein form a stable and lasting foam, so it is also critical to add sugar to the protein at two to three times when the protein is whipped. Until the protein is stirred to hard foaming, i.e. the egg beater is lifted, and the peak of the protein is upright, then we add some white vinegar (instead of the chemical Tata powder) to continue to stir, which can help to stabilize the protein bubble;

Step 4: the mixture of yolk paste and protein: the yolk paste should be diluted with part of the beaten protein, and then the diluted yolk paste should be mixed with the beaten protein. The yolk paste and protein should be mixed evenly in a short time. Pay attention to the mixing method, and pick up the mixture at the bottom from the bottom to the top, so as to facilitate the entry of bubbles; And mixing action should be light and fast, do not mix too long or too hard;

Finally, baking: Qifeng cake mold (or baking tray) cannot be coated with grease. Before baking, the oven must be preheated, the temperature should be set, and the corresponding temperature should be adjusted according to the size of the cake. After baking the cake, it should be taken out of the oven immediately, or it will cause shrinkage. Then take out from the cake mold when there is excess temperature.

After these five steps, you can eat a very soft, delicate, Q moist and elastic Qifeng cake. Of course, if you want to add some flavor to it like me, try my durian Qifeng cake.