The practice of Qifeng cake

Qifeng is the same material-Hokkaido Qifeng cake material protein Group: 4 protein, 50 grams of sugar, a few drops of lemon juice.

Egg yolk group: 4 egg yolks, 30g sugar, 35g low-gluten flour, 30g milk and 30g salad oil.

Vanilla cream stuffing: 200g milk, 50g fine sugar, 2 egg yolks, corn starch10g, low-gluten flour10g, and a little vanilla extract.

Exercise 2. Let's talk about the method of vanilla cream filling first: beat the yolk until it is thick white with an eggbeater. Sift in low-gluten flour and corn starch and mix well. Add sugar to milk, stir well and heat in microwave oven.

3. Pour 1/3 of the heated milk into the yolk paste and stir well, then pour the remaining milk and continue to stir well. Pour a few drops of vanilla extract, stir, put a small fire, stir while heating until the batter thickens, immediately leave the fire and sit in a basin filled with ice water. And constantly stir the egg paste to keep it fine and smooth.

4. Stir until the custard is almost cooled, put the custard in a small bowl, cover it with plastic wrap and put it in the refrigerator for refrigeration. Pour the whipped cream into a small bowl and beat with electric egg beater until it is about 60% round. Pour the cold custard into the whipped cream and stir well. Vanilla cream filling is ready.

5. Let's take a look at the method of Qifeng cake: Beat the egg white: add a few drops of lemon juice to the egg white, beat the egg white with electric egg beater, and add the sugar three times. Send it until it's wet and bubbles in the corner. If it's hot, you need to beat the egg whites and put them in the refrigerator to prevent defoaming, but now the weather doesn't need it! In addition, you can beat the egg yolk first!

6. Add sugar to the egg yolk, stir well, add milk and salad oil, and stir well. Sift in the progressive flour and stir until it is evenly mixed from top to bottom.

7. Mix the egg white paste and egg yolk paste evenly for several times. Spoon the stirred batter into the paper cup until it is 6 minutes full. It is said that square paper cups are easier to use, but unfortunately I don't. Only round ones can be used. Preheat the oven 180℃ and bake for about 20 minutes until the surface is golden.

8. Put the vanilla cream stuffing into a flower bag, insert it into the cake from the middle with a flower nozzle with a small round hole, squeeze the vanilla cream stuffing into it, and squeeze it to the surface of the cake to bulge slightly. After pulling out the flower nozzle, the vanilla cream filling will overflow a little and form a small dot. The Qifeng cake in Hokkaido is ready. You can sprinkle some powdered sugar on it to decorate it.

7-inch Qifeng cake material: milk 25g, 15g millet flour, 3 egg yolks, 37g salad oil, 60g fine sugar, 40g low flour, 15g condensed milk and 3 protein.

Exercise 1. Mix milk, salad oil and condensed milk.

2. Add the sieved low flour and corn flour and mix well.

3. Add the egg yolk and stir well.

4. Add sugar to the protein and beat it until the protein looks short and curved.

5. Add 1/3 protein into the egg yolk batter and stir well, then add the remaining protein and stir well with a spatula.

6. Pour the batter into the mold and bake in the preheated oven 150℃ for 35 minutes. (Because my electronic temperature-controlled oven is relatively small and the temperature is relatively concentrated, it needs 150 degrees. Everyone should set the temperature according to the characteristics of their oven. )

7. After baking, back-buckle, cool and demould.

Strawberry Qifeng cake roll material flour 34g, vegetable oil 16g, fresh milk 16g, fine sugar 12g, strawberry jam and 2 eggs.

Exercise 1. Make the cake batter first. Beat the egg yolk well, add vegetable oil, 12g sugar and milk, stir well, sift the flour and continue stirring (like cutting vegetables).

2. Send protein to wet foaming. When the egg whites are beaten into coarse bubbles with an egg beater, add 1/3 fine sugar, continue beating until the egg whites begin to thicken, and then add 1/3 sugar. Continue to beat until the protein is sticky and obvious lines appear on the surface, and add the remaining 1/3 sugar.

3. Pour the prepared cake paste into an 8-inch baking pan covered with oil paper, wipe the flat paste as much as possible, and shake the baking pan a few times to let the big bubbles in the cake paste escape.

4. Put the baking tray into the preheated oven, heat it up and down 175 degrees, and bake it for 18 minutes. Bake until the surface is golden yellow. After taking out the oven, demould, tear off the surrounding cake paper and wait for the cake to cool.

5. The cooled cake is coated with jam (I used strawberry jam).

6. Take a rolling pin and wrap it with one end of oiled paper. When the oiled paper is rolled back on the rolling pin, push the cake forward by hand, and the rolled cake roll will be wrapped by oiled paper.

7. Twist both ends of the oiled paper into candy shape, put the rolled cake roll in the refrigerator 15 minutes or more to shape, and finally take out the torn oiled paper and slice it.

Four eggs, sugar 120- 150g, milk 60ml, salad oil 60ml, baking powder12 tsp, salt12 tsp, low-gluten flour 100g, a few drops of white vinegar or lemon juice.

Exercise 1. Separate egg whites from egg yolks in two large containers (the bowl containing egg whites should be clean without oil or water).

2. Add 40 to 50 grams of white sugar to the egg yolk and beat it with an egg beater until it is thick white; Salad oil is added in three times, and beaten evenly with an egg beater after each addition; Add milk at one time, put flour, baking powder and salt into a fresh-keeping bag, stir well, sieve, add into the yolk paste, and stir well with a manual eggbeater or rubber scraper for later use.

3. Beat the egg white until it is rough (about 15 seconds) and add a few drops of white vinegar. After adding sugar for the first time for three times, a large number of fine bubbles appeared after high-speed beating 1 min, and the volume increased obviously. Adding white sugar for the second time, then beating at high speed for 2 minutes, and adding white sugar for the third time after soaking. After 3 minutes of high-speed beating, it was already wet and close to hard foam.

4. Add 1/3 protein to the yolk paste, scoop it up from the bottom with a rubber spatula, mix well, pour it back into the remaining 2/3 protein paste, turn it up from the bottom with a spatula, cross it, and mix well (you can't stir it left and right, it will defoam and the cake won't rise). Put the cake paste into the mold, without oil or paper, scrape the surface slightly with a spatula and hold it.

5. Preheat the oven to 150 degrees, and count the second floor from bottom to top. After about 40-45 minutes, the cake will be immediately poured on the baking net, and the cake will be completely cooled before demoulding.

Ingredients: low-gluten flour 100G, sugar 20G+50G (with egg white), milk 70G, corn starch 10g, 4 eggs, vegetable oil 50G (I use olive oil), and a little fresh lemon peel (which can be omitted without being sour).

Exercise 1. Add 20G white sugar to the milk and stir until there are no particles, then add oil, which should be tasteless. I used olive oil. You can also use salad oil. Sift in flour, stir well, and add lemon peel. Then beat the egg yolk into the flour paste in turn and stir evenly to form the egg yolk paste.

2. Beat the egg whites with electric egg beater. At this time, you can turn on your oven to preheat (150 degrees 10 minute) and mix 50G of white sugar and 10G of corn starch for later use. Add the mixture of white sugar and corn starch in the middle three times. Beat the egg whites with an egg beater until they become sharp and do not sag.

3. Put the egg whites into the yolk paste for three times and stir well. Pay attention to the mixing method and don't circle, otherwise the protein that is hard to send will be defoamed. Mix evenly from bottom to top, or cut with a knife.

4. Pour the mixed batter into the mold. I use an 8-inch mold with a detachable bottom. Shake it gently to let the bubbles in the batter come out.

5. Put it in the penultimate layer of the oven and bake for 50 minutes at a temperature of 140 degrees.

6. After baking, take it out and use a long knife to separate the cake from the mold wall, and then demould it in turn.

Four eggs (medium size), 20g fine sugar (for yolk), 80g fine sugar (for protein), 3 tablespoons salad oil, 3 tablespoons milk, a little vanilla extract, 70g low-gluten flour, 4 tablespoons baking powder14, 4 tablespoons salt14 and lemon juice are necessary for baking Qifeng cake.

working methods

1, 4 eggs, separate the egg white and yolk, put them in two clean pots without water and oil, mix flour with baking powder and salt and sieve.

2. Add 20 grams of fine sugar to the egg yolk and stir with a hand blender until the sugar dissolves. Adding oil and milk in stages, stirring while adding, adding the next time after stirring evenly, and finally adding vanilla extract and stirring evenly to form egg yolk liquid.

3. Add the sieved flour baking powder into the egg yolk liquid, and cut and mix it into a fine and flowing paste without particles with a scraper (if there are particles, use a scraper to slightly crush them at the edge of the basin before mixing).

4. Adjust the temperature of CKF-25B electric oven in Chang Di (I just changed CKF-25B in Chang Di, hoping to get a Chang Di computer, Taobao cost 598 yuan, but I didn't want to buy it) to 160 degrees, adjust the function to the upper and lower tubes, start the timer and start preheating.

5. Add lemon juice to the egg white and beat it with electric egg beater until it is coarse. Then add fine sugar to the egg white for three times and beat it until it is dry and foaming, that is, when the eggbeater is lifted, the egg white will have a pointed triangle to form a protein paste.

6, three times, add the egg white paste into the egg yolk batter, quickly and gently stir evenly with a scraper, quickly pour the stirred cake batter into an 8-inch baking mold, put people in the middle and lower layers of the preheated electric oven, and adjust the time for 35-40 minutes. At 35 minutes, stick a bamboo stick in the middle. Bake without wet powder, or continue baking.

7. After taking it out, quickly turn it over on the grill to prevent retraction. After cooling, if a metal mold is used, draw a circle along the mold with a knife or scraper to release the mold. If you use a silicone cake mold, just massage the mold and carefully separate the cake from the mold along the edge, and you can easily demould it.

Tips:

1, the speed of hair protein, first fast and then slow, until the protein is dry and foaming, continue to beat slowly, and be careful not to be afraid that the degree of hair is not enough, which will lead to excessive hair.

2. The container for delivering protein must be water-free and oil-free.

3. The technology of mixing protein paste and egg yolk paste must be light and fast, otherwise the protein will easily defoam and collapse.

4. The cake paste should be baked in the oven as soon as possible, and the upside-down button should be taken out immediately after baking, and the mold can be released after it is completely cooled.