Maotai Qifeng Cake (Lessons learned and shared with beginners like me, notes)

Published Jul 7, 2021 at 01:59am ET

Qifeng cake is the most basic type. The more basic the cake is, the more important it is to make it in reverse until it succeeds. (This cake has tormented me for a long time) I love dessert. I always like baking and soft and fluffy cakes. So for the first time, I gave up the easy-to-operate biscuits and started a long way to study Qifengs "madness". For the masters and entrepreneurs, maybe they have more than enough skills for such basic funds, but for the novice, we are facing the problems of oven temperature regulation and protein whipping and turning. So I decided to take a small note of my successful experience as a novice and discuss and study it together.

Food Material List

1 Egg 5
2 Low powder 70g
3 Corn oil 50-70G
4 milk 100ml

Operational steps

1 Five yolks, put in 30G granulated sugar
2 25G granulated sugar in oil-free and water-free egg white
3 Stir in 2-3 gear until its like this.
4 Pour in the remaining half and stir in 3-4 gear. Stir until a delicate whipping protein appears.
5 Start mixing in gear 2. When you see Cheng Shun, its very delicate to adjust to first gear. Stirring will stop for a while, and
use a stirrer to pick up the protein. If the protein is vertical, it will be OK. (Dry protein) as shown in the figure. Refrigerate in the refrigerator.
6 After adding sugar, the yolk should be beaten with an electric mixer for a long time. It will not be beaten normally. After mixing sugar and yolk, the yolk should be beaten.
7 Stir in corn oil 50-70G (according to personal taste, Ive tried both Gs) and mix until there are no obvious oil stars.
8 Mixed as shown in Figure 1.
9 Pour in milk and mix well. Do not mix excessively. Just mix it all together and OK.
10 Tea powder and starch foam powder were mixed and sifted. Pour in the yolk paste. I still like scrapers. Scraper I like to mix, after the flour is poured, gently from the bottom to the top. Until mixed. Cut and mix, then wipe like touching the wall. Pure personal preferences, you can also use electric and manual pumping. Dont disturb clockwise.
11 After mixing, as shown in the figure
12 Remove one third of the frozen protein and put it into the yolk paste. Cut, cut, mix and mix.
13 A third of the mixed egg paste is shown in the figure.
14 Then pour the mixture into two-thirds of the protein, and continue to cut and mix. (In this case, we need to preheat the oven.)
15 Mix the cake paste and pour it into the container.
16 The oven is preheated. Fire on middle and lower floor 150. 55 minutes. Roast it. (I still chose to put tin paper, because the oven can not adjust the temperature, waiting for the cake to expand very high, after coloring, immediately lay tin paper. Quick.)
Last few minutes. Look at the state. Basically 55-60 minutes of cake is all right. But each oven is different. (You can take a toothpick and insert it. If there is no residue on it, it means the cake is ripe.)

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