material
Ingredients: 3 eggs, 40 grams of corn oil, 60 grams of low-gluten flour, 60 grams of sugar, 60 grams of Dutch cows, 40 grams of cheese and milk.
A few drops of seasoning salt 1g vinegar.
The method of Qifeng cupcake
1。 Prepare the ingredients and sift the flour twice.
2。 Separate the yolk from the egg whites. Add 20 grams of sugar to the egg yolk and stir well.
3。 Add corn oil several times and beat well.
4。 Pour in milk at a time and beat well.
5。 Sift in the flour.
6。 Stir until it becomes smooth.
7。 Drop egg whites into vinegar and beat them into coarse bubbles. Add sugar three times.
8。 Stir until the head of the egg has a small vertical angle.
9。 Scrape one third of the egg whites into the yolk paste.
10。 Stir evenly from top to bottom with a scraper.
1 1。 Pour the yolk paste into the remaining meringue.
12。 Cut thoroughly with a rubber spatula and mix well. The cake paste after stirring is very slippery.
13。 Pour into the paper cup, 7 minutes full, shake out the bubbles.
14。 Put it in a preheated oven, 175 degrees, middle layer, upper and lower fire, 30 minutes.
Matters needing attention
To make Qifeng cake, it is very important to beat the egg whites and stir the egg paste. These are two key steps to make a successful Qifeng. As for baking, you need to explore the most suitable baking temperature and time according to the characteristics of your oven. The recipe is always only the reference of the baker. The key is to practice more and summarize more. You can make a successful Qifeng cake.
After the cake is baked, there is no need to turn it over and there will be no obvious retraction. Due to the large temperature difference between the inside and outside of the oven, the freshly baked cake will shrink slightly when it is cold. This is a normal phenomenon. If the epidermis retracts seriously or even droops, it means that there is something wrong with the cake making process or baking process. Regarding the retraction of Qifeng cake, it is suggested to search the relevant answers online.
If you are a novice, please don't change the proportion of the recipe at will, so as not to make Qifeng cake fail. The height of wind cake is closely related to the dosage of protein and the degree of sending. So it makes sense to suggest using big eggs.
After the cake is warm, it can be stored in a packaging bag or a fresh-keeping box. Cakes can be stored at room temperature in other seasons except in summer. Homemade cakes without additives are best eaten within three days after baking.