Zero Failure Qifeng Cake (Super Detailed 8-inch Round Die)

Published Feb 26, 2023 at 23:58pm ET

Has been scared by the name of "Qifengzi cake", no attempt, compared with N Qifengzi, and finally decided to try, the first success, and then several times failed, this recipe neither wastes yolk, operation is more detailed, to share with you.

Food Material List

1 Egg 5
2 Low-gluten flour 85g
3 Flavorless Baking Oil (Salad Oil) 40g
4 milk 40g
5 Fine granulated sugar 1 (protein) 60g
6 Fine sugar 2 (egg yolk) 30g

Operational steps

1 Preparatory tools: 8-inch round die (I think the bottom is more convenient), electronic scales, stainless steel egg bowl, salad bowl, electric egg beater, scraper, distributor
2 Protein yolk separated, all materials weighed, ready
3 When the protein is released, the coarse foam will come into the 1/3 sugar 1.
4 Add 1/3 granulated sugar 1 when the uniform foam is present, continue to send.
5 When this slippery texture occurs, add the last third of the sugar 1 and continue to whisk.
6 Many prescriptions are not detailed enough about dispensing, which makes many beginners become "irritation". Well, like the pictures, the situation of raising curved corners is called "wet foaming". It means that half of the way to make Chiffon Cake dispensing protein has been completed, but it still needs to continue dispensing. Otherwise, the cake will be wet. Easy to collapse
7 Open the crazy egg beating mode!!! It is not until the egg beater has such a sharp corner that the egg is beaten. After beating, it is refrigerated in the refrigerator to prevent defoaming. Ps: Dont be lazy! Its important that the proteins in the bowl all form sharp corners.
8 Add sugar 2 into the yolk, beat and stir the yolk evenly. Dont use an electric beater to beat the yolk. If the yolk is beaten, it will be wrapped in too much air. The cake will show a large void and the organization is not exquisite enough. I use a scraper to stir the yolk droplets directly, so as to brush an egg beater or a pair of chopsticks less? ???
9 Add milk and oil to the yolk and stir well until well combined.
10 Sift the flour into the yolk, mix evenly, pay attention not too much, as far as possible to use the method of turning and mixing, do not draw circles, in order to prevent flour gluten, resulting in cake is not soft enough.
11 During the mixing process, remember to prepare some water, otherwise you will be thirsty.
12 Add 1/3 of the protein into the stirred yolk paste, and continue to mix evenly (that is, insert the scraper at the bottom of the bowl, then lift it, then turn the scraper over, mix it in the yolk paste) Do not draw circles, otherwise it will lead to protein defoaming, then you can only make "Qifeng cake" after stirring evenly, and then again. Add 1/3 protein and reciprocate until the protein and yolk paste are well stirred.
13 When stirred evenly, it should show such a light yellow, delicate and smooth color.
14 Pour the cake paste into the cake mould, wipe the surface with a scraper, then put a clean cloth on the table, shake it hard for several times, and try to shake out the bubbles in the cake paste. If your protein is good enough to beat well and the protein is not defoamed when stirring, you dont have to worry that the bottom cake mould will leak out. If it leaks out, then To prove that the preceding steps are wrong basically means failure.
15 Put in the preheated oven, 180 degrees, 45-55 minutes, because each oven has a certain difference, the temperature and time can not be exactly the same, the size of the oven will also affect the baking time and temperature. In the process of baking, keep watching to understand your oven, you will gradually find that Qifeng cake is full and tall. See this process, congratulations, your Qifeng cake has basically seen the dawn of success.
16 After the cake is baked, it is immediately upside down on the baking net to reduce the shrinkage of the cake.
17 Success! Wood has waist collapse!
18 Success! Surface wood cracks! Baha ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha-ha
19 You can also whip some light cream to add flavor to the cake. Here is a few more words to help you improve the success rate:
1. Never use a non-stick die with coating points! Never use non-stick die with coating point! Never use non-stick die with coating point! Important things are to be repeated for 3 times! And dont paint the inner wall of the die! And dont put grease on it! When baking Qifeng cake paste, it depends on the friction of the inner wall of the mould to climb upward. If you adopt non-stick measures, then you are finished, your Qifeng cake can never grow tall. Sooner or later, you are "mad" and you are silly and dont know what happened;
2, about the oil you choose, try not to have a special flavor. Oil, do not use olive oil, soybean oil, peanut oil, which have special flavor and high density. Otherwise, the cake will have strange flavor. High density like butter will make the cake too dense and not light enough. But salad oil seems to be difficult to find in supermarkets because it is not healthy. Some special baking oils can be used. Through online shopping or to a special baking goods store, I use sunflower seed press oil, which is very effective, no weird smell, and low density. The most important thing is that my family uses this oil to fry vegetables everyday. So I dont need to take the trouble to accept baking oil. I feel great to
OK, so much nonsense. I wish you all success once and for all

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