Soft Banana Qifeng
Published Jan 28, 2023 at 18:57pm ET
Qifeng cake is often used as the bottom embryo of the cream cake. Every time we eat the cake, the family doesnt like the butter. They like the cake embryo. So Qifeng cake is often choked after I started making the cake myself. These two days I made a banana flavor for my familys breakfast.
Food Material List
- 1 Low-gluten flour 90g
- 2 Salad oil 40g
- 3 egg white 3
- 4 Yolk 3
- 5 Fine sugar (egg yolk) 20g
- 6 Fine granulated sugar (protein) 50g
- 7 Banana puree 20g
- 8 milk 70g
- 9 Baking powder 3G
- 1 1. Separation of egg yolk and protein
- 2 Protein pots need to be clean, water-free and oil-free
- 3 Egg yolk with sugar 20 g until slightly white, three times along the way with 40 g salad oil (colorless and tasteless) and 70 g milk,
- 4 Sift 3G baking powder and 100g low gluten flour into yolk liquid, mix evenly and then add 20g banana mud to mix evenly.
- 5 When the protein is frozen in the refrigerator until there is a thin layer of ice around it, add a few drops of lemon juice to whisk it away. This is the way I saw in the book. Its much easier to whisk away the protein. 50g granulated sugar added three times
- 6 Protein is mixed with flour paste three times.
- 7 Pour into the mould and gently shake off excess bubbles.
- 8 160 degrees, fire up and down. About 30 minutes or so, just use chopsticks to punch without sticking. Turn upside down on the grill to cool and demould
- 9 Because of the addition of bananas, the taste is thicker. Sweetness is just right.
- 10 It can be used as afternoon tea or cake mounting. This quantity is a six-inch mold.
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