The height of water in the water bath method is between one-third and two-thirds of the height of the mold sidewall, so water is likely to seep back into the cake along the bottom of the mold.
The correct way is to wrap the movable bottom die with tin foil and then bake Qifeng in water bath. Pay attention to the height of tin foil packaging, preferably the whole side wall packaging, so as to effectively avoid cake seepage.
Extended data:
The main ingredients of the cake are flour, eggs, cream and so on. It contains carbohydrates, protein, fat, vitamins and minerals such as calcium, potassium, phosphorus, sodium, magnesium and selenium. It is very convenient to eat and is one of the most commonly eaten cakes.
Qifeng cake is one of the most popular cakes because of its fluffy texture, high moisture content, light but not greasy taste and moist and smooth taste. It should be noted here that Qifeng cake is extremely soft in texture. If you bake the same weight of whole egg mixed sponge cake batter at the same time, the size of Qifeng cake may be twice that of the former.
Qifeng cake tastes soft and sweet. It is an indispensable snack food for tourism and cinemas.
References:
Baidu Bai ke Wei Feng cake