Is the making method of Qifeng cake simple? What are the tips?

For many gourmets, baking is very attractive. This is also the reason why many people originally wanted to enter this field. After all, these snacks look attractive and children like them very much. It's quite a sense of accomplishment to make it yourself Today we will make an entry-level Qifeng cake.

We use the method of scalding noodles to make this cake taste more fragrant and soft, and it tastes particularly delicate and delicious. When breakfast and snacks are great choices, adults and children like them very much and never get tired of eating them! The most important thing is this Qifeng cake, which is very simple to make and has enough weight. It's great to eat directly or make a birthday cake.

Qifeng cake is simple and easy to succeed, and its taste is soft and moist. No matter how many times you do it, you won't fail! Come and experience this delicious cake with me today! In fact, baking can only do this, and it will be called food by everyone! Especially the fragrant and delicious cake is easy to learn. The key is that 0 failed, especially satisfied. Come and have a try.

Condensed milk hot noodles Qifeng cake

Ingredients: eggs, 6 low flours, 90g corn oil, 60g milk, 60g condensed milk, 20g fine sugar and 60g lemon juice.

Production method:

1, first sieve the low-gluten flour into the bowl;

2. Heat the corn oil to about 100 degree, and pour it into the flour and mix well;

3. Add egg yolk, milk and condensed milk;

4. Stir until it is smooth and particle-free;

5. Send the egg white again. The bowl containing egg whites should be clean, oil-free and waterless. First, add lemon juice to the egg white. When electric egg beater is used to beat fish eye bubbles, add 1/3 fine sugar, continue beating until the protein becomes fine, then add the remaining 1/2 fine sugar, and add the remaining fine sugar when there are obvious lines; Until the eggbeater is lifted with a small sharp corner, it is best to have a hook at the small sharp corner;

6. Then add the egg white cream into the egg yolk paste for three times, and mix evenly by stirring or shearing;

7. Finally, I poured it into an 8-inch hurricane mold. There is still a little batter here. I left some in the paper cup.

8. Preheat the oven in advance 10 minute, and bake for 30 minutes with fire 105 and 120; Then turn to high fire 120, and bake at high fire 150 for about 25 minutes; Shake out the hot air immediately after taking out the furnace, then reverse cooling, and then demoulding; Finally cut it into pieces and eat it!