8 inch original Qifeng cake

Published Apr 2, 2022 at 05:37am ET


8 inch original Qifeng cake

Lightweight, delicate and moist. This should be the taste of Qifeng cake.

Food Material List

  • 1 Egg 4
  • 2 Low-gluten flour 64g
  • 3 corn starch 16g
  • 4 Salad oil 50g
  • 5 milk 60g
  • 6 Fine granulated sugar (for egg yolk) 20g
  • 7 Fine granulated sugar (for protein) 60g

Operational steps

  • 1 Egg white separation
    8 inch original
  • 2 Mix 20 g fine sugar with milk and stir until sugar melts without granules.
    8 inch original
  • 3 Add salad oil and stir evenly.
    8 inch original
  • 4 After mixing starch and cornmeal, sift in the cake and stir evenly (dont over stir, you cant see the white powder).
    8 inch original
  • 5 Mix egg yolk with cake one by one.
    8 inch original
  • 6 Set aside the finished yolk paste
    8 inch original
  • 7 Add lemon juice to the protein, add 1/3 sugar and start beating.
    8 inch original
  • 8 Fine foam is added to 1/3.
    8 inch original
  • 9 When marked lines appear, add the remaining 1/3 of fine sugar.
    8 inch original
  • 10 Strike hard, as shown in Figure 1
    8 inch original
  • 11 Mix the egg white into the yolk paste three times and mix it quickly and evenly by cutting and mixing.
    8 inch original
  • 12 Mixed cake paste into the mold, with a scraper vertically in the batter up and down several times, remove bubbles, and then shake on the operating table.
    8 inch original
  • 13 Place in the middle and lower layers of the oven, bake for 35 minutes at 130 degrees and 140 degrees, then bake for 25 minutes at 160 degrees. After discharging from the oven, fall down and cool immediately.
    8 inch original

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