Egg yolk 5 fine sugar 35g
60 grams of milk and 40 grams of corn oil
Salt 1g low-gluten flour 10g
5 egg whites and 40g fine sugar.
Making steps of original Qifeng cake
1. First, prepare two clean and oil-free dry basins. 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. Ordinary hurricane recipes, the weight of eggs is calculated according to the head, and usually about 65 grams of large eggs are used. If it is a small egg, it 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 whites with electric egg beater. You can drop a few drops of lemon juice or white vinegar to neutralize the alkalinity of protein, which is beneficial to delivery. 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 agitator. Finally, you obviously feel 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. Take13 of the protein and put it into the egg yolk paste. Because the density of the two is different, it needs to be stirred several times.
Stir like cooking, bargain-hunting, scraping and stirring.
15. Add 1/3 protein to the egg yolk paste, stir and pour the batter in the egg yolk paste bowl into the protein bowl, then 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. basically air it overnight, or 3-4 hours, and then demould it after air drying is complete.
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.