Honey Bean Qifeng Cake

Published Jan 15, 2021 at 06:56am ET


Honey Bean Qifeng Cake

Food Material List

  • 1 Egg 5
  • 2 Low-gluten flour 85g
  • 3 Salad oil 40g
  • 4 Pure milk 40g
  • 5 Berry sugar 60g
  • 6 Powdered sugar 30g
  • 7 Lemon juice 5 drops
  • 8 Honey Red Bean 40g

Operational steps

  • 1 Prepare and weigh each material. Separate the egg from protein and yolk. (Pay attention to the protein pot to ensure that there is no water and oil, otherwise it will affect the distribution of protein)
    Honey Bean Qifeng
  • 2 First, the yolk paste was made. First, 30g sugar powder was added to five yolks at one time. Stir well with a manual beater without beating.
    Honey Bean Qifeng
  • 3 Stir well and add 40 g pure milk.
    Honey Bean Qifeng
  • 4 Add 40 g salad oil. (Its better not to choose peanut oil or rapeseed oil with a very strong taste, which will affect the taste of the cake.)
    Honey Bean Qifeng
  • 5 Sift in 85g low gluten flour with flour sieve, and turn it up from bottom to top with a scraper until it is even. (Dont stir in circles, dont stir excessively, so as not to stiffen the flour.)
    Honey Bean Qifeng
  • 6 Stir well and the yolk paste will be finished.
    Honey Bean Qifeng
  • 7 Next, make a protein cream. Now add 5 drops of lemon juice to the egg white. (lemon juice stabilizes the foam and helps the protein to pass away).
    Honey Bean Qifeng
  • 8 Whipping egg white is a key step to Qifengs success. Too much sugar added at one time will hinder the foaming of protein. So I add 60g sugar here three times.
    Honey Bean Qifeng
  • 9 Whip the egg white with an electric egg beater as shown in the picture. It is the first time to add 1/3 of the white sugar.
    Honey Bean Qifeng
  • 10 Continue beating until the egg white begins to thicken, then add 1/3 of sugar.
    Honey Bean Qifeng
  • 11 Then continue beating with the beater until it is thicker, and add the remaining 1/3 of white sugar when there are lines on the surface.
    Honey Bean Qifeng
  • 12 Continue beating for a while until the protein is dry and foaming. That is to say, lifting the egg beater, can pull out a small upright sharp corner, which means that the degree of whipping protein is just right, can stop beating.
    Honey Bean Qifeng
  • 13 Use a scraper to hold 1/3 of the protein cream in the yolk paste, and gently mix with the scraper evenly.
    Honey Bean Qifeng
  • 14 After mixing evenly, add 1/3 protein frost, repeat step 13 until all the protein frost and egg yolk paste are mixed evenly to get the mixed cake paste.
    Honey Bean Qifeng
  • 15 Add 40 g honey beans into the cake paste and mix well by turning.
    Honey Bean Qifeng
  • 16 Pour the honey bean Qifeng cake paste into the 8 inch anode mould.
    Honey Bean Qifeng
  • 17 Hold the mould on the table with both hands and shake hard several times, shaking out the bubbles inside.
    Honey Bean Qifeng
  • 18 Preheat the oven 180 degrees for 5 minutes, then put the mould into the middle and lower layer of the baking pan, and fire 180 degrees up and down for 50 minutes.
    Honey Bean Qifeng
  • 19 The baked cake is taken out of the oven, shocked by two shocks on the table, and then immediately buckled on the cooling net until the cake is completely cooled.
    Honey Bean Qifeng
  • 20 After cooling, draw a circle along the die with the demoulding knife, demoulding. Finally, cut into pieces and put them on a plate.
    Honey Bean Qifeng

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Healthcare food category

Muslim, Abnormal spicy, Summer Food


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