Qifeng Cake 6 inches neat

Published Jan 13, 2021 at 04:44am ET

Legend has it that it takes seven crazy times to make a successful Qifeng cake. In fact, its not so difficult to bake as a process of seeking happiness. Its easy to succeed.

Food Material List

1 Low-gluten flour 80g
2 Egg 4
3 Powdered sugar 55g (egg yolk 30g)
4 Edible oil 45g
5 cream of tartar 1.5g
6 milk 40ml

Operational steps

1 Pour four egg yolks, 30g sugar powder, 45g cooking oil, 1g salt, 40ml milk into low gluten flour, stir well and set aside. (lazy, used to use electric egg beater, thinking that the back has to beat protein, wash to wash too troublesome, so this step is directly stirred with silica gel scraper, as long as mixing evenly, the effect is the same drop -)
2 Begin to go crazy with whipping proteins. Prepare a clean water and oil-free basin (as everyone knows), and put in four chicken proteins. Then, Gattata powder, start... Put the first sugar on the blister. Sugar is put out three times in total.
3 Crazy whipping, hit almost the same shape, just fine
4 Put three scoops of whipped protein into the flour paste made before. Dont circle it. Just like stir-fried vegetables, cut and mix it quickly and evenly. Dont press it. Act lightly.
5 After mixing the batter with protein, pour all the batter into the beaten protein. (Im lazy.) Use the same technique to mix quickly and evenly.
6 Pour the batter into a 6-inch mold (never use a non-stick pot mold, or your Qifeng cake wont climb up). Pick up the mould vertically and leave the desktop 20 cm high. Okay, let go. The bubbles come out after three or five bangs. Put it in the middle of the oven (oven preheated at 170 degrees for 10 minutes in advance), heat up and down, bake at 145 degrees for 60 minutes. (Oven is different, according to their own oven temper, appropriate temperature and time adjustment Ha)
7 Okay, its OK when its out of the oven and chilled upside down. Its so bulky and soft. Ill say at last I made it the base of the Muscat cake.

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