65438+ When baking a seven-inch round model cake, just use 170- 180, put down the layer and bake until it is cooked. There is no need to change the temperature on purpose. Your melted cream has not been stirred, but has sunk to the bottom of the center. Remember to turn it over from the bottom and stir it! But the bottom of your egg paste is not beaten enough, and the bubbles are not delicate enough, which leads to the oil sinking to the bottom and it is not easy to stir. Just do it a few more times.
Fourthly, let me talk about my experience: I have baked Qifeng for a long time, and now I have some experience. Let's talk about our experience by baking an eight-inch cake in Huang 25B's oven.
1, the first stage: preheating stage. Preheat the egg white after beating, open the upper and lower pipes together, and set the temperature between 180 ~ 190.
2. The second stage (score 1-28): initial baking and coloring stage. Put the cake in the oven, put it on the grill on the penultimate floor (the next floor in the oven), and continue baking. The temperature is about 185 degrees. After about 15 minutes, you can smell the fragrance of the cake and then start coloring; About 20 minutes, you can see that the height of the cake has begun to exceed the mold, and the color has been basically uniform. It is light yellow at this time; After 26-28 minutes, the color of the cake will be good (the measure of color is: lighter than the final baked cake). At this time, take a "small tent" made of tin foil and gently cover it on the cake. Pay attention to this "small tent" and leave blank around it. At the same time, adjust the temperature to about 160 degrees. Special reminder: at this stage, the oven door is only opened once, so you should move quickly when putting the small tent, and don't delay too long.
3. The third stage (28-37 minutes): Continue the baking stage. Through the space left at the bottom of the small tent, you can see that the cake is still getting bigger. It takes about 37 or 38 minutes to open the sixth and sixth oven doors, remove the small tent and adjust the temperature to about 156 degrees. At this time, the surface of the cake must be the fourth stage of "sasha vujacic" (37-45 minutes): about 42 minutes, we can find that the cake that was originally higher than the mold gradually flattened. At about the 45th minute, open the oven door, pull out part of the grill and pat the cake surface. If there is no rustling, chopsticks are inserted into the cake, and there are no cake crumbs on the body and bottom of chopsticks, it proves that the cake is cooked. Generally speaking, when the surface is uneven (the center of the cake can be allowed to arch slightly), the cake must be immature. If you are unfamiliar, add another 5 minutes, but at this time, pay close attention to the changes of the cake in the oven to avoid baking. This is basically the way I bake cakes. The baked cake is thin and beautiful. Of course there are cracks, but they are not deep. I am very satisfied with them myself. How about you try it?
The raw material and formula balance of Qifeng cake: the raw material and formula balance of Qifeng cake.
First, the choice of raw materials
1. Flour-The moisture content of Qifeng cake is much higher than that of other cakes, so the properties of flour must be fresh and good, which can not only contain the moisture in the batter during mixing and baking, but also support the cake expansion and prevent the cake from shrinking after baking. Therefore, if ordinary low-gluten flour with good freshness is used, if the flour is old, moth-eaten and moldy, its gluten properties have been destroyed, and other raw materials in the batter cannot be combined and expanded in the furnace, resulting in shrinkage and collapse of the bread after baking. Therefore, the choice of flour is the most important for Qifeng cake. Medium gluten and high gluten flour are not suitable for making Qifeng cake.
2. Sugar-ordinary refined fine sugar is suitable for making all kinds of cakes, but when making Qifeng cakes such as dried fruits, some brown sugar or honey can be used instead of fine sugar to obtain special fragrance. Sugar promoter is not easy to dissolve in batter, so coarse sugar is not suitable for Qifeng cake.
3. Salt-The role of salt in Qifeng cake is to make other ingredients in the formula give full play to their proper fragrance. Adding salt to the batter can increase the sweetness of the cake, but it won't make people feel tired. If you don't add salt when making a cake, the baked cake will be sweet and tasteless, and it will make people very tired after eating. Therefore, I suggest you add some salt to flavor the cake.
4. baking powder-Qifeng cake consists of batter and emulsion, and baking powder is used as the puffing raw material in the batter formula.
5. Eggs-Choosing fresh eggs for Qifeng cake is the most important condition. This kind of cake needs to separate the yolk, which is used in the emulsification part (that is, the protein paste part) and the yolk is used in the batter part (that is, the yolk paste part). In summer, the toughness of eggs is poor, and the yolk is particularly soft and easily broken. If the yolk accidentally falls during the separation of protein, protein will not be stirred again. Therefore, in the hot weather season, it is best to put the eggs in the refrigerator for an hour or two before operation.
6. Oil-The batter of Qifeng cake contains more water than other kinds of cakes. When mixing the batter, you can quickly mix it evenly with less water, but it is difficult to mix it evenly with more water. Uneven stirring is one of the biggest reasons for the failure of Qifeng cake. Therefore, in order to make the batter easy to stir evenly in Qifeng cake, liquid oil should be used, and salad oil is the best, because it is colorless and tasteless and will not affect the original taste of the cake.
7. Water (milk, juice)-Choose water when adjusting the moisture and taste in the formula.
8. Tatar powder-Tatar powder is used in protein to neutralize the alkalinity of protein and enhance the toughness of protein.
2. The recipe is balanced. Qifeng cake is made by mixing two different kinds of batter, namely emulsion and batter. Therefore, the balance of the formula is not only related to the balance of the two kinds of batter itself, but also needs to be concerned about the balance after stirring.
First, determine the balance between batter and emulsion. The batter is based on flour 100%, the oil content is equal to or less than egg 10%, and the baking powder is 2.5-5%. The total amount of water, including milk, juice, etc. (excluding egg yolk), it depends on the type of product. Generally, the moisture content of larger and thicker cakes is 65%. Because everyone uses fresh eggs with shells, the same formula can be more suitable for the collocation of protein and yolk, so that there will be no protein or yolk residue in the same formula, which will not cause waste.
Therefore, in principle, if the protein in emulsified foam is 65,438+0,000%, it should be weighed according to the required protein quality, and the remaining yolk is the amount of batter, so there is no need to haggle over the amount of yolk, because the ratio of protein to yolk in general eggs is 2: 65,438+0, even if there is a difference, it will not be too much. Unlike batter cakes, every material needs to be counted.
In the Qifeng cake formula, there are only three kinds of raw materials, namely protein, sugar and Tatar powder. Generally, if the protein 100%, the sugar should be 66%, because the protein is mixed with two-thirds of its own sugar when stirring, so the protein is tough.
According to the above separate formulas of batter and emulsion foam, we can mix them to form a single formula. We can calculate that the total amount of eggs in the formula is 150%, and the sugar in the batter should be about 70%, because the sugar in the sponge cake formula should be equal to eggs at most, or lower than 30% of eggs, and there is no certain standard amount, which should be determined according to actual needs.
According to the experience, except that the total sugar content of chocolate Qifeng cake is about 170% (i.e. emulsion 66%, batter 104%), all other Qifeng cakes can use 135% (i.e. emulsion 66%, batter 69%). The flour and grease are shown in the following table. In this way, the preliminary formula balance of Qifeng cake was completed. There are many kinds of Qifeng cakes, and there are many Qifeng cakes on the market. Besides the balance of chocolate Qifeng formula, we should also pay attention to the use of cocoa powder and adjust the sugar content and water content in the formula. For example, other kinds of fruity Qifeng cakes can be made by only increasing or decreasing the amount of juice in the water according to the standard formula.