5 yolk
35 grams of fine sugar
60 grams of milk
40 grams of corn oil
Salt 1 g
Low-gluten flour100g
Five kinds of protein.
40 grams of fine sugar
Making steps of original Qifeng cake
1.
First, prepare two clean dry basins without oil and water. The egg white basin must be clean, oil-free and water-free. If protein is mixed with other liquids, including egg yolk, the whole of protein can't be sent away.
2.
In the ordinary Qifeng recipe, the weight of eggs is calculated according to the head. Generally, about 65 grams of large eggs are used. If they are small eggs, they may fail because of the different proportion of egg liquid.
Break egg yolk
4.
Weigh in corn oil. Be sure to pour slowly, lest you pour too much. If you really have no bottom, pour it into a small bowl and spoon it slowly to avoid overdosing.
Weigh in milk
6. Add sugar and salt and mix well by hand.
7. Sift in low flour
8. Draw a Z shape by hand and mix well. Put it aside.
At this time, preheat the oven, 150 degrees.
9.
Beat the egg white with electric egg beater, you can drop a few drops of lemon juice or white vinegar to neutralize the alkalinity of the egg white, which is good for sending. Other liquids are not allowed. Tatar powder is also added to stabilize protein delivery.
10. When there are coarse bubbles, sugar is added for the first time, which is about 1/3.
1 1. protein added sugar for the second time at the beginning of thinning, which is also the total amount of 1/3.
12. The protein begins to have hooks, which are very delicate and close to wet bubbles. Add the last sugar and continue stirring.
13.
When beating egg whites, turn the bowl to turn the eggbeater. Finally, there is obviously resistance. You can lift it from time to time to judge the state.
After cleaning, slowly lift the eggbeater from the bottom of the basin, and the egg white on the head becomes a small peak, which can be slightly shaken, but not inverted.
14.
Take 1/3 protein and put it into the egg yolk paste. Because of their different densities, they should be stirred several times.
Stir like cooking, bargain-hunting, scraping and stirring.
15.
Then add 1/3 protein to the yolk paste. After stirring, pour the batter from the egg yolk paste bowl into the egg white bowl and stir at the bottom.
This pouring process can fully stir all the batter and avoid sinking to the bottom.
16.
Pour the batter into an 8-inch movable bottom mold. Lift the mold slightly, about 2 cm away from the desktop, and shake it horizontally and vertically to shake out the big bubbles. Bake in the oven
17. Bake in the penultimate oven 150℃ for 60 minutes.
18. Take it out of the furnace and cool it backwards.
19.
Dry overnight, or 3-4 hours, and demould after drying completely.
You can use a regular demoulding knife, or you can use a simple method to find a spoon with a thin handle, insert it behind the mold and cake, gently press the spoon and draw a circle along the edge of the mold.
Put the cup against the bottom, or vice versa, and you can take out the cake.
20. Separate the bottom by hand.
2 1. Cut into pieces and eat.