Red sugar, cinnamon, raisins and Qifeng

Published May 31, 2022 at 03:33am ET

Very, very fascinated with the taste of cinnamon, especially in the cold winter, baked a brown sugar cinnamon Qifeng, the room full of cinnamon fragrance, and then with a cup of black tea, all warm, eat to continue hibernation. Fangzi comes from "Super Q Run Qifeng". The following formula is suitable for 8-inch or 17-centimeter Qifeng model.

Food Material List

1 Yolk 40g (2)
2 Brown sugar 15g
3 Salad oil 40ml
4 water 80ml
5 Low-gluten flour 80g
6 salt 18 spoons
7 protein 160g (4)
8 Sugar 30g
9 Syrup: cinnamon powder 10g
10 Brown sugar 30g
11 water 2 tablespoons

Operational steps

1 To make cinnamon syrup: In a small pot, add cinnamon powder, brown sugar and water, mix well, and heat over low heat. Fire immediately after dissolving brown sugar to avoid burning. Raisins soaked for half an hour
2 Stir the yolk and brown sugar until the sugar dissolves.
3 Mix oil and water in step 2.
4 Sift the flour and mix it with the yolk paste.
5 Whipping protein: The protein is added into granulated sugar three times, beating until the protein is conical and erect, with a small hook (no need to hit the stage of dry foaming (right-angled tip). Then scoop a small part into the yolk paste, and quickly mix it with a scraper.
6 In step 1, the cinnamon syrup is poured into step 5, then the batter is picked up from the bottom and stirred three times with a scraper. The cake is marble without stirring evenly.
7 Add raisins. Raisins processing method: If the raisins are directly added to the batter, the raisins will sink to the bottom. After the soaked raisins are sucked out of excess water, the appropriate amount of flour is sprinkled, so that each raisin is covered with flour, and then mixed into the flour, the bottom will not sink.
8 Mixed batter
9 Mould insertion, shake off excess bubbles, 170 degrees 40 minutes.

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