Original/Tea Yogurt Qifeng (8-inch Chimney Mould)


Original/Tea Yogurt Qifeng (8-inch Chimney Mould)

Qifeng cake is a transliteration noun. The Chinese prefix Chiffon is interpreted as silk-like softness, so Qifeng has a light taste like clouds, less tender than spring breeze.

Food Material List

  • 1 Egg Five (about 300 g)
  • 2 Salad oil 60g
  • 3 Berry sugar 75g
  • 4 milk 80g0
  • 5 Yogurt 0115g
  • 6 Low gluten powder 90g80g
  • 7 Tea powder 010g
  • 8 salt 14tsp
  • 9 Vanilla essence 14tsp

Operational steps

  • 1 Prepare the ingredients, separate the yolk and egg white, and refrigerate the egg white. The frozen egg white is smaller than the air bubbles emitted by the normal temperature protein, which can make the protein cream more delicate and stable.
    Original/Tea Yogurt Qifeng
  • 2 Make egg yolk paste. Add vegetable oil, milk/yogurt, salt, vanilla extract and egg whisk into the yolk bowl. Lecithin in egg yolk has emulsifying effect and can make water and oil blend. This side of the oil can be salad oil, corn oil, in order to Qifeng elegant taste, do not recommend the use of butter or peanut oil, olive oil and other rich flavor vegetable oil.
    Original/Tea Yogurt Qifeng
  • 3 The powder is sifted into the egg yolk pot, and the scraper is turned over until there is no dry powder. The aunt uses Xiao Weis teachers technique. At this time, the preheating oven 200 degrees, higher than the baking temperature 180 degrees. Screening can make yolk batter more delicate, more secure, left picture is not screened, right picture is screened, the difference is obvious.
    Original/Tea Yogurt Qifeng
  • 4 Make protein cream. Remove the egg white from the refrigerator, whisk it to the fish eye blister at low speed, add 1/3 white sugar, whisk it at high speed until the bubble is dense, add 1/3 white sugar, continue whisk until the egg is pumped with a big hook, add the remaining white sugar, whisk it until the egg is pumped with a small triangle, but it is not completely upright. Change the speed and tidy up the bubbles. Successful protein frost bubbles are firm, not easy to crack, small and even.
    Original/Tea Yogurt Qifeng
  • 5 Mix egg yolk paste and protein cream. Each time take a third of the protein cream and add the yolk paste, the scraper is turned over, until the mixture is even, still using Xiao Niu teachers technique. Mix egg yolk paste and protein cream. The batter is poured into the mould from a height of about 15 cm, and then falls freely at the same height to drive out the bubbles. Use toothpicks to puncture small bubbles on the surface.
    Original/Tea Yogurt Qifeng
  • 6 Bake. Enter the oven at 180 degrees for 30 minutes.
  • 7 The cake is taken out and falls freely at about 20 centimeters high. The water vapor is shocked and buckled. The mould is cooled and demoulded.
    Original/Tea Yogurt Qifeng

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Healthcare food category

Refreshing, Oven recipes, Snack, Meat 1, Children, Cake, Cumin


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