It is said that Qifeng is a barrier for beginners to bake. It cant afford it, it cant be soft, it can be baked, or it can be scorched outside or wet inside. I want to share with you some of my experience in Qifeng: 1. Egg whites should be in place, if there are liquid egg whites, it must not be in place. 2. The soft structure of the cake is caused by the expansion of air in the egg whites paste by heat, so if the cake does not have the following reasons: (1) the batter is too thick, the bubbles can not withstand a week after being heated. Surrounding batter (2) The oven temperature is low, the temperature should be higher at the beginning of baking, so as to let the bubble expand (3) The egg white paste is beaten well and refrigerated in the refrigerator to prevent defoaming. If the bubble disappears, the cake will not rise. 3. Cake surface cracking and wetness in the outer coke are one reason. The baking temperature is too high. The temperature is too high, the outer coke is wet and the surface cracks slightly higher. In order to prevent cracking, we can observe it in half time. If there is cracking, we can lower the temperature by about 10 to 20 degrees, so that the bubble expansion is not so intense, and the cracking surface will not be crested. Of course, if you dont add orange peel, its the ordinary Qifeng cake roll, and you can open the cake roll after setting. Its also very delicious with light cream or jam.
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