Qifeng cake is difficult to make? Introduction score of "0 fault" in domestic oven

In the longest "holiday" in this history, the dishwasher and oven at home are in the second spring. Grounding g

Qifeng cake is difficult to make? Introduction score of "0 fault" in domestic oven

In the longest "holiday" in this history, the dishwasher and oven at home are in the second spring. Grounding gas at home has also inspired the enthusiasm of the whole people to make cakes. I am eager to see it, too.

Yesterday was my wife's birthday, and my daughter wanted to eat a cake for a long time, so she is not going to buy it this time. She challenged Qifeng cake, which frightened the novice, and took the first diy cake in her life as a birthday present for her wife.

Serve the finished product first

Then explain the topic, why dare you say "zero failure"? Because I only did it once, hahaha. As a novice, is this ok? I read a lot of recipes online before, and then I asked my friends who bake around. Here I would like to share with you my experience and precautions in the production process.

Note: I didn't expect to succeed at first, so I didn't shoot much in the early stage, so I borrowed some net pictures.

Ingredients: milk, eggs, fine sugar, corn oil or salad oil, low-gluten flour, (corn starch, lemon juice)

Tools: wok, sieve, electric egg beater, manual eggbeater, electronic scale, 6-inch /8-inch movable bottom cake mold.

"Very important" All tools must be oil-free and water-free!

Step 0 1

Egg yolk and egg white are separated, so don't mix them together!

Pour pure milk and corn oil into the egg yolk, and let the pure milk and corn oil wrap the egg yolk. At this time, don't break up the mixture first, it is easy to crust prematurely, and wait until the pastry is finished.

Step 02

The next step is the highlight. Sending egg whites to make protein cream directly affects the effect of the cake. Prepare fine sugar and divide it into three parts.

(If you have lemon juice, drop it at this time) Start using low-grade beating (never use high-grade beating as soon as you come up, it's easy to beat, so I wasted four eggs directly). After breaking up, it turned to high speed and the protein began to bubble.

When the egg whites are stirred into large bubbles, add the first portion of fine sugar.

Continue to send until the coarse bubbles disappear into small bubbles, and then add the second sugar.

Then continue to spread until the granules become clear and add the third sugar (if there is corn starch, add it at the same time)

Then shift to high gear. After adding fine sugar, the pastry will soften. After foaming, the pastry will gradually harden and turn to low speed. Then the pastry will start to have resistance, and the eggbeater will gradually become heavier. The eggbeater should face the egg basin vertically, draw a circle in the middle of the egg basin and beat it slowly. This is to make the white paste form uniform small bubbles, suck all the big bubbles and send them until the foaming degree of the pointed hook increases (dry). Never send too much.

"knowledge point"

As a small white, I am generally confused about this degree of cancellation, but the effect of cancellation directly affects the effect of cake (different cakes need different degrees of cancellation), so I should study hard. The picture below is more intuitive.

Step 03

At this time, you can put the beaten pastry aside for a while and start preheating the oven. Remember the egg yolk peanut oil milk mixing in step 0 1? Now handle it and make egg yolk paste. Sift in the low-gluten flour, stir well with a manual whisk, and emulsify.

Until the flour and other ingredients are completely mixed and the batter becomes sticky, you can draw circles, so that you can quickly mix the flour. The spilled oil must be scraped off with a scraper. It takes about 2-3 minutes to mix them evenly and become sticky, sticky and particle-free, so that the yolk paste is ready. (This time is faster; If it takes too long, the state of the frost will change. )

Step 04

After the egg yolk paste is done, check the state of the egg white cream standing. If there is no difference from the previous state, you can go directly to the next step. If not, use a manual whisk to stir a few times.

Step 05

Add 1/3 egg white cream into the egg yolk paste and stir well. Then pour the egg yolk paste into the remaining egg white cream at one time and stir well. Until you can't see the white cream, the mixed batter has a fine texture and no obvious big bubbles.

"particularly important"

Stirring technique: scrape off the pastry at the edge first, then draw it in the middle, grab the bottom, turn the egg basin, lift it to the edge of the basin, and repeat it repeatedly.

Step 06

Slowly pour the evenly stirred batter into the mold from the height of 15-20cm, so that the big bubbles in it can be eliminated automatically. After pouring, smooth it with a scraper, then gently shake the mold and fall freely from a height of about 5cm 1-2 times to automatically eliminate the big bubbles inside. Don't use too much force or too many times to avoid air intake from the bottom. If there are bubbles on the surface, you can prick them with a toothpick. The mixed batter should be sent to the oven as soon as possible to avoid defoaming (the oven must be preheated).

Step 07

Put it in the middle and lower layer of the oven (if the oven is too close to the lower tube and the temperature is too high, you can put a baking tray on it) 150℃ and bake for 60 minutes. Because the oven size and temperature control are inconsistent, the time is for reference only, and it is normal to float up and down 10 minutes. Visual inspection shows that the surface is raised to a certain height, and it collapses a little, indicating that it is ripe. If you are not sure, you can insert a toothpick into it and bake it without batter.

Step 08

After the baked Qifeng is taken out, it should fall at the height of 15-20cm above the table, and the heat in the cake can be shaken out once or twice. Then reverse the top button until it is completely cooled and demoulded. If it is not completely cooled and then demoulded, it is easy to "waist". I did hang up for two hours.

Step 09

When demoulding, gently press the cake along the edge of the mold and push it to the center of the mold, so that the side of the cake is separated from the mold by two-thirds height, then lift the bottom to take out the cake, and then gently push it upward to easily demould.

Does the first Qifeng cake look ok?

Whip whipped cream

Because there is no turntable, we use a baking tray instead of simply plastering.

Decorate it, so my wife's birthday cake is ready, and the technique is still very unfamiliar. Don't laugh. As a rookie who has just arrived in into the pit, I feel that as long as I have patience, care and good equipment, I will be able to bake a satisfactory cake.

This answer comes from Qi, a good user, more decoration strategies and home experience. Welcome to the Good Life APP.