Ingredients for 8-inch Qifeng cake
Material: (8 inches)
4~5 eggs
Milk 40 ml
40 ml of corn oil
70 grams of low-gluten flour
20g powdered sugar (for egg yolk paste)
50g powdered sugar (for protein paste)
4~5 drops of lemon juice (white vinegar)
Method of making 8-inch Qifeng cake
1, prepare a clean basin, pour 40ml of milk and 20g of powdered sugar into the basin, and beat with a manual eggbeater until the sugar melts. If the milk is too cold to melt, you can put a hot water basin under it and let it melt!
2. Pour 40ml of corn oil into milk at one time. At first, oil floated on it. Don't worry, beat hard with the eggbeater!
3, the fastest circle, until the milk is emulsified, the state is that you can't see the oil star, the milk and oil are integrated, and the eggbeater has lines crossed, which becomes like this in the picture, which is a bit thick! This is the trick to make the cake wet and tall.
4. Separate the egg yolk from the egg white, and take a clean, water-free and oil-free small bowl and basin. Protein's basin must be water-free and oil-free. Separate the egg whites from the yolk in a small bowl (the reason for using a small bowl is behind the tip). After separating one, put the egg yolk into the basin in step 3, pour the egg white into the empty basin, separate the eggs in turn, and put the egg white into the refrigerator for later use.
5. Beat the egg yolk and milk paste evenly and fully emulsify.
6. Add the low-gluten flour into the egg yolk paste several times, stir or cut evenly with an eggbeater or scraper until there is no dry powder. Flour must be put in batches, and don't put it until it reaches the right consistency. You don't need to play it all. Don't stir in circles, lest there be gluten in the flour and the cake will not taste good. After sieving for three times and stirring evenly, it becomes a thick state as shown in the figure. Use an eggbeater or scraper to stir up a part of the paste and keep flowing down, leaving a paste that will not disappear soon.
7. The paste left on the scraper becomes an inverted triangle. Note that the picture is in the state of egg yolk paste, which is delicate and shiny. Put it aside for use. If you are a novice, cover it with plastic wrap or something else, because the yolk paste will dry out after a long time.
8. Take the egg whites out of the refrigerator and start beating them. The eggbeater stick should be water-free and oil-free, and beat the egg whites into the fish's eyes with one gear. Add 4 ~ 5 drops of lemon juice, mainly to deodorize and stabilize the protein, and then add one third of the protein and sugar. Send a gear.
9. When the protein increases obviously and the foam becomes smaller, add one third of protein with white sugar. After the first gear is evenly played, turn to the middle gear (my highest fifth gear, I will use the third gear) and continue to send it away.
10, when the egg white has obvious lines, the eggbeater has a little resistance. When the eggbeater is lifted and the egg white on the eggbeater head is in a small hook shape, it is not successful at this time. Add fine sugar to the rest of the egg whites and turn to the next gear. At this time, you should use the first gear, because if you accidentally hit it, the lines will deepen and the resistance will be greater.
1 1. Lift the eggbeater, and the egg white frost on it will be straight without bending, but it is not particularly short. Now the egg white is 9 minutes wet and frothy. The eggs in the eggbeater are also pointed, and you must never beat them. If you hit them, they will lose luster. That won't work.
12. The egg beater has two sharp corners where it is lifted in the basin, so it will not bend and the inverted basin will not flow.
13 You can preheat the oven now. If it is baked at 140℃, the oven will be preheated at 150℃, because the temperature will drop when the oven door is opened. After preheating, the cake will be put in and quickly adjusted to 140℃. The so-called preheating means that the heating tube of the oven no longer turns red and begins to gradually return to normal color. It takes about five to ten minutes.
14, take one third of the egg white cream and put it into the egg yolk paste basin, and mix it evenly by stirring or cutting. In short, don't draw a circle in one direction, or the foam will disappear and the cake will become an omelet. .
15. Stir until almost no protein can be seen (in fact, it doesn't matter at all, because it needs to be stirred with other people in the army), then pour all the egg yolk protein mixture into the protein bowl and stir again, paying attention to the technique. It turns out that enough face cream in protein is not so easy to defoam. It is easier to be tossed. If it is easy to defoam, it is because it is not enough.
16, technique problem ~ The simplest thing is the technique when cooking. Insert the scraper into the bottom of the basin at 4 o'clock with your right hand, scoop up the white cream cover on the upper layer, turn the basin with your left hand, and repeat this step. Until the pastry layer is turned over and mixed with the yolk paste.
The second method is shear mixing, and the right hand writes 1 from the top to the bottom of the basin, which means drawing one vertically. Turn the basin in one direction with my left hand. I usually turn it counterclockwise. Draw 1 with your right hand at the beginning. Turn around and draw 1 until you can't see the frost.
I often combine the two. First, I turn the mixture over. Generally, when you can't see the frost, just cut it and stir it more evenly. As long as the technique is right, the cake is half done.
17, the mixed state is like this, it feels light and a little elastic, fluffy and thick. (Look at the picture) The scraper stirs up a part of the batter and flows down evenly and continuously, so that the batter will not be lost quickly. Hurry up and mix the pastry with the yolk paste, or your mixed cake paste may have been defoamed and thinned, and such a hurricane will not grow tall.
18. Pour the processed cake paste into an 8-inch mold. Don't put oil or oil paper in the mold, because it will hinder the growth of the cake. When you pour the paste, raise it higher. Almost ten centimeters, slowly pour it in. After all pouring, lift the mold to about 10 cm, shake it on the table a few times, and flatten the cake paste, mainly to shake out the big bubbles. You can see that there are big bubbles coming out, so the baked cake is very delicate and there are no big holes. You can also scrape it flat with a scraper. It doesn't matter if it's not very flat. It will gradually flatten out when baking.
You can see the consistency of the cake paste by looking at the picture. If you are thin, there is something wrong with the previous steps.
19, put it in the middle of the oven and bake it on the baking net. My oven is on the fourth floor, just on the penultimate floor, and the cake mold is placed in the middle of the oven. Mine is SKG25L oven, suitable for130℃ for 55 minutes. Different sizes and brands of ovens have different temperatures. One hour in a small oven may be 130℃, and one hour may be 1 10℃. Some people in the big oven are 150℃ or 160℃. This temperature is just a reference.
20. In about half an hour, the picture has grown almost flush with mold. If it reaches the top of the mold in ten minutes, it proves that the temperature is too high. Causes the outside to crack and the inside to be unfamiliar. If it takes half an hour, your cake is a little high, which proves that the temperature is too low.
2 1. If the surface color is too dark, your temperature should be too high. Remember to cover it with a piece of tin foil to prevent the color from darkening. Move quickly and don't open the door for too long (if the temperature is right, the color will not be very dark and there is no need to cover it with tin foil). It is recommended not to open the oven door when baking, because Qifeng cake is sensitive to temperature and easy to collapse. ) When you have a minute or two left, stick a toothpick in the thick part of the cake and pull it out to see if the toothpick is clean. If there is cake paste on the toothpick, it takes time. If it's dry, you can take it out. You can also pat the surface of the cake with your hands, which will be dry and rebound quickly, leaving no fingerprints and touching your hands. It's good to hear the poop-poop sound.
22. Shake the mold twice immediately after baking, this time to shake off the hot air inside. Hang upside down on the baking net to cool immediately. The baking net should be supported by something (for example, put a small bowl or plate at the four corners of the baking net, or put a big basin). If your cake is higher than the mold, don't buckle it upside down on the baking net, or it will be crushed. If it is higher than the mold, you can put the two chopping boards flat on the table, put the edge of the cake mold on the edge of the two chopping boards, hold the cake mold and don't touch the cake in the middle. Don't put it directly on the table, so the steam won't come out, the cake will shrink and the inside will get wet. Back up for at least two or three hours until it is completely cool, and the mold can be demoulded only after it is cooled.
23, completely cool can be demoulded! You can draw a circle in the mold with a special demoulding knife or demould it by hand. Then you can enjoy it! When demoulding, gently scrape the cake along the inner side of the mold by hand, and scrape it at each position in a circle to make the periphery of the cake leave the mold. Finally, drag the cake out and remove the bottom mold in the same way. Practice makes perfect.
In fact, Qifeng is mainly moist and light in taste and delicate in internal organization. Height and cracking are not the most important. Of course ~ life is the process of pursuing perfection, I wish you all the best in your heart ~
Cake FAQ
Why doesn't a cake grow tall and collapse?
① Are the eggs fresh? Is it refrigerated? Please put the eggs for making cakes in the refrigerator when you buy them, and take them out when you make cakes. When making egg yolk paste, put the egg white liquid in the refrigerator for later use. Although refrigerated eggs are more difficult to deliver than those at room temperature, the pastry delivered is stronger and more resistant to tossing, and it is not easy to collapse after baking.
(2) Is protein in place? Do you want to stick the basin? Is the amount of sugar arbitrarily changed? The eggbeater should not be too big, and the eggbeater should be inserted vertically into at least two thirds of the egg white liquid. If it is not enough, please tilt the basin with one hand and beat it with the eggbeater with the other. If it is not enough, please change to a small basin. When beating eggs, the eggbeater should be attached to the basin, slightly touching the edge and bottom of the basin. When holding the eggbeater, you should turn around the inside of the basin or turn the basin with one hand to beat the egg whites in all parts, otherwise the egg whites at the edge and bottom of the basin will not be hit, and it will inevitably defoam when stirring the egg yolk paste.
The sugar content of this recipe is normal, not very sweet, so reducing sugar is not recommended. Because sugar is also an important factor to help stabilize the cream, if the amount of sugar is too small, the cream can't tolerate tossing, and if you don't pay attention to the technique when stirring, then defoaming is certain.
(3) Hybrid technology, right? Do you see or hear obvious defoaming? Never draw a circle when stirring! Whether stirring or cutting, don't draw a circle in one direction. Otherwise, it must be a densely baked egg roll. The stirring speed should be fast, light and steady. The problem of manipulation can only be practiced more
④ Did the cake paste shake a few times after it was poured into the mold? Did you stay out too long before putting it in the oven? Has the oven been preheated? There is a lot of air in the process of making cake paste, and there will be large and small bubbles after baking. So shake it a few times before entering the oven, and you can see the bubbles slowly float up and burst.
It takes more than 6 minutes to preheat the oven, so I calculated the time and started preheating the oven about 6 minutes before making the cake paste. When the cake paste is ready, put it in. Don't preheat the cake paste until it is ready. When preheating, the cake paste must have different degrees of defoaming. Skilled friends can preheat the oven when beating egg whites. If you are not skilled, you can preheat the oven first. If there is no oven thermometer, it proves that the red heating tube in the oven no longer deepens red, but begins to turn black.
⑤ Do you often open the oven door during baking? Still open for a long time? As we all know, Qifeng cake is very sensitive to temperature. It is not recommended to open the oven door or lower the temperature during the whole baking process. When the cake reaches the highest point and begins to drop slightly, the cake is cooked. Even if you open the door for inspection, please open the door quickly and insert a toothpick or pat it with your hand. In fact, sometimes a half-cooked cake can't bring out the cake liquid with a toothpick. It is suggested to open the door quickly and pat the surface of the cake with your hand. Elastic, non-sticky, will rebound quickly, without leaving fingerprints. When you hear a crack, it proves that it is cooked. The surface of the cake is not as hot as you think. A shot will stop the fever. Just be careful not to touch the oven wall or the heating pipe. Always use the oven. If you know the temperature and time, you don't have to open the door to check.
⑥ Did the cake fall off and get hot after baking? Is it reversed quickly to leave room for the cake to dissipate heat? Is it cool before demoulding? When the baked cake is taken out, it will shrink slightly after quenching. But it should still be in full mode. If it retracts a lot, the above items are not done well.
The cake just taken out is full of hot air. When it is cold, it will quickly condense into water droplets, so shake it quickly, let some hot air run out, and then reverse it immediately. Don't use a baking net for the upside-down cake protruding from the mold, or it will be shortened.
Recently, you can put two chopping boards on the left and right, with the cake mold upside down in the middle and the cake mold on the edge of the chopping board. This does not touch the surface of the cake, which is beautiful and has a drop-down space. If you are not satisfied with the mold, you can buckle it on the baking net, and the baking net must find something to support it. Don't put the baking net on the table, there is no room for heat dissipation, just like there is no upside down. If you are not in a hurry, wait for more than three or four hours for the cake to cool completely before you come and demould it. Lianggao, the bottom and side of the mold are cold. It will take two or three hours to worry again. Otherwise, the cake without complete heat dissipation will shrink unsteadily, and it will collapse when it is cold, and there is water vapor in it that is particularly wet.
Can you use peanut oil, sesame oil, butter and other oils?
Only odorless oil can be used. Can you put your nose to the oil bottle and smell it? Is peanut oil spicy? Are you going to make Qifeng with peanut oil flavor? You can use salad oil and corn oil, but olive oil is really bad. Don't use anything else.
Can I turn milk into water?
Yes, but only by mastering the essentials of making chess style and not comparing the steps can we make a good chess style. If you are not familiar with what you are doing now and have various problems such as collapse, I suggest you not to change it indiscriminately. After all, it's no trouble to buy a bag of pure milk.
Can I use a non-stick mold? In order to demould, can you coat the bottom surface around the mold with grease or pad oil paper with tin foil?
Can't say no completely. But it is not recommended. Aluminum movable bottom anode die is very cheap, cheaper than non-stick die, and it is better to make Qifeng. Because Qifeng mainly climbs up against the inner wall of the mold that is not smooth enough. If it is a smooth and non-stick mold, it will not climb high.
When making Qifeng, you can't apply any messy oil anywhere in the mold. Affect climbing. Many people can do it by padding oil paper and tin foil for demoulding, but the hot air at the bottom can't be discharged. If you are skilled, you can just pad it. If you are not skilled, don't touch the mat.
Why is the cake so wet? Why does it smell like eggs? What shall we do? This is a hurricane with emulsification technology, and the taste will be softer. The difference between Qifeng and sponge cake is also here. Sponge cake is dry and Qifeng cake is wet. As long as your cake is well made, it is normal to be wet. If you don't like it, refer to other recipes or make sponge cakes directly.
If the cake is ready, it will not have obvious egg flavor, unless your eggs are too long, close to the mixed state of egg white and yolk, and will soon go bad. You can squeeze more lemon juice when beating egg whites. I tried to squeeze seven or ten drops, and it won't be a problem. Lemon juice can deodorize and help stabilize protein tissue, and it can also be replaced by white vinegar and tartar powder. If you can't stand the smell of eggs, you can drop a few drops of vanilla extract in the yolk paste. But I never use essence, and I don't have a strong egg smell. Most eggs smell like eggs, except that they are not fresh or the cake is not ready.
Why is it wet and sticky among the six cakes?
This situation is mostly immature and sub-mature. First of all, the baking process of Qifeng should not exceed one hour. Too much water evaporates in Qifeng for more than an hour, and the taste becomes worse. Make sure to raise the temperature properly or extend the time within one hour. If not, look at the first answer about collapse. Have you made everything in it?
Seven must be emulsified? How to emulsify?
Not necessarily, you can also mix the materials except the low flour evenly, and directly sieve the sugar into the low flour after melting and mix evenly. Other steps are no problem, and it will also make a good peak. Emulsification is to make Qifeng taste wetter, thicker and softer, and the height will be higher. The process of emulsification is mainly the complete fusion of water molecules and oil. I pour the milk and sugar first, then the oil, and then I beat it with a manual eggbeater. . . Don't worry about whether you can circle, just play casually. When you beat the emulsion, there will be lines when the eggbeater crosses the liquid, and you can't see the oil floating on it. Then pour in the egg yolk, mix well and sift in the low powder.
Of course, you can also directly pour all the milk, sugar, oil and egg yolk into the basin and beat them together, or you can beat them until emulsified. Both egg yolk and sugar can help emulsify water and oil.
Can you bake with other molds such as long baking pan and square baking pan? Can I bake it in a rice cooker and microwave oven?
The cake paste is the same, of course, it can be baked in different molds. However, the oven temperature and time should be adjusted according to the size and depth of the mold. The shallower and smaller the mold, the shorter the time.
I think it's better to use an oven for cakes with high temperature requirements like Qifeng. .
Why does the surface of Jiubing crack? Qifeng is a little cracked, but it doesn't matter. If it cracks, first consider whether the temperature is too high. At room temperature, the cake will reach the full mold in about 30 minutes, reach the highest point in about 40 minutes, and can be baked after a slight drop. An hour at most. If it reaches the highest point in 20 minutes and is no longer high, it proves that the temperature is high, and the next cooling will extend the time.
Secondly, consider whether there is too much flour. Different flours have different water absorbability. The flour of the formula may not fit. Sieve it in three times, and stir it evenly every time. Don't put flour when the concentration is right. If the yolk paste is too dry, the cake will crack. Then there is whether the protein paste has been beaten.
6-inch film, 10-inch film, 12-inch film. How much material do you need?
Calculate the materials needed for 6 inches first. Our side is 8 inches, and on the basis of our side, each material is halved by 6 inches, which is 8 inches? 2。
10 inch on the basis of 6 inches? 3, that is, all the materials of 6 inches? 3。
12 inch on the basis of 6 inches? 4, that is, all the materials of 6 inches? 4。
Different sizes of eggs require different quantities. About 50 grams of small eggs with skin, 6 inches need 3. You need five for an 8-inch one. For large eggs with skin over 65g, 2 eggs in 6 inches are enough, and 4 eggs in 8 inches can be counted by yourself.
Tips:
1, all electrical appliances should be water-free and oil-free. This noodle is generally sweet, not very sweet, and it is not recommended to increase or decrease the amount of sugar. Try not to increase or decrease the amount of all ingredients.
2. If there is no low-gluten flour, jiaozi's medium-gluten flour can be mixed with corn starch to make low-gluten flour. The ratio of flour to starch is 4: 1. Because different flours have different water absorbances, it is only necessary to sift the flours for three times, and it is not necessary to use them all, depending on individual circumstances. If the mixed yolk paste is too dry to flow down, add a little milk, a little! ! If it is too thin, add a little flour.
3. The reason for separating the yolk from protein is that if the yolk and protein are mixed together or even rotten eggs, they can be put aside without him, so as not to waste the protein that was separated before. There should be no yolk in the protein, otherwise it will affect the delivery. I'm a little unlucky. Take it out with a spoon.
4. If you want to add dried fruits such as raisins to the cake after proficiency, you can wait until the cake paste is mixed, then add dried fruits and stir for several times. If you want to add cocoa powder to make Keke Qifeng, Matcha Qifeng, and cake rolls, please search for a special recipe, and don't take it for granted to add materials indiscriminately.
Finally, in fact, Qifeng cake is to make egg yolk paste, frosting, stirring evenly, baking and demoulding. It's that simple. Just remember a few key points, don't leave them out, don't just forget them. You will feel strange after you are proficient, but this is not the case ~ haha.
Guess you like:
How long does it take to bake 1. Is 8-inch Qifeng cake delicious?
The method of 2.8 inch birthday cake
3.8-inch cream cake making tutorial illustration
4. Eight-inch Qifeng cake oven practice
Baking time and practice of 5.8-inch Qifeng cake
6. How to make an 8-inch birthday cake