Qifeng cake some people jokingly called "qi crazy cake", for beginners, in the face of countless failures, it will indeed be mad, but once you make success, you will find that qifeng is not too simple.
By mamanini
<h2>Royalties</h2>
3 eggs
Pure milk 40g
Low gluten flour 50g
Cornstarch 5g
Corn oil 35g
30g white sugar
<h2>Practice steps</h2>
1, preparation: 1, the need for tools: electronic scale, egg beater, egg splitter, egg bowl one, ordinary pot or large bowl, manual egg beater two, scraper (preferably hard scraper), flour sieve, 6 inch anode chiffon cake mold (live bottom), several containers containing materials, heat insulation gloves. Note: All tools and containers should be oil-free and water-free. 2. If you are a novice, be sure to weigh all the materials in advance.
2: Separate the egg whites and egg yolks, put the egg whites into the beaten egg bowl, and put the egg yolks into the ordinary container. Note: 1, novices can use egg splitter, egg splitter do not try to be cheap, cheap are not good to use. 2, novices to send egg whites must use the egg bowl, it is easier to pass the success.
3: Pour 40g of pure milk and 35g of corn oil into the egg yolk, shake it slightly, and set aside. Note: 1. Corn oil and milk are added to the egg yolk in advance to prevent the egg yolk from being exposed to the air and forming a hard shell on the surface. 2, no corn oil can be replaced by olive oil, blend oil and other oils with a relatively light taste, it is not recommended to use peanut oil, rapeseed oil, which is an oil with a heavier taste and color. 3, milk must use pure milk, processed milk because there are more or less added some ingredients, if it is a novice, it is easy to lead to the failure of the final product. 4. If the indoor temperature is too high in the summer, the eggs can be refrigerated and then used to prevent the defoaming of the meringue from going too fast.
4, the next step is the most important step to send the cream, this step begins, must be done in one go. Start by breaking up the protein in a gear (low speed), as shown in the left panel. Then turn the third gear (high speed) to continue to beat the egg white, the large bubbles in the egg white will slowly be sent into delicate and dense bubbles, when the meringue frost appears not to disappear the lines, lift the egg beater, the egg beater quickly put forward the egg cream when the egg beater closes, the egg beater appears small sharp hook can be. Sending skills: This step is not particularly exquisite, feel free to draw circles to send off, but the whisk must reach the bottom of the egg bowl and the edge of the basin to ensure that all the egg liquid can be sent.
5, put 10 grams of white sugar in the meringue, three gears (high speed) continue to draw circles to send, when the white sugar is all dissolved, the meringue begins to appear not to disappear when the pattern does not disappear, the same method to lift the whisk to observe, the formation of a small pointed hook can be, if there is no molding, continue to send and observe.
6, repeat the previous step, and then put in 10 grams of white sugar, three gears (high-speed) drawing circle to send, the same to lift the egg beater appear small sharp hook can be.
7: Put 10 grams of white sugar and 5 grams of corn starch in the mering paste, and stir the corn starch slightly with the whisk (shutdown state) first to avoid directly sending the corn starch splash. 1: Whisk the first gear (low speed) in a circle, stir the corn starch and white sugar evenly. 2: Scrape the meringosin on the side of the beaten egg bowl with a spatula. 3, the egg beater is always vertical egg bowl, the same gear (low speed), slowly draw a circle to send, slowly rotate the egg bowl at the same time, to ensure that all the meringue is evenly sent, the irregular bubbles in the egg cream will slowly disappear, will feel that the egg beater resistance is getting bigger and bigger, the same observation of the meringue delicate as cream, and there are very clear lines, lift the egg beater to observe whether there is a small sharp hook, do not send too much, send a few circles to observe, as long as the appearance of a straight small tip hook can be. Note: Over-beating will cause the meringue to turn back into egg liquid and can no longer be restored, so this step should not be lazy. If the indoor temperature is too high, it is best to put the beaten meringue in the refrigerator first.
8: Preheat the oven. Preheat the oven at 160 degrees.
9, make egg yolk paste: 1, the low gluten flour sifted into the egg yolk liquid, with a manual whisk to draw a circle stirring, as long as the stirring is even, can not see the flour. 2, check the status of the egg yolk paste, lift the egg beater, the egg liquid flows smoothly, and when it is dripped into the egg yolk paste, it will disappear immediately. 3: With a spatula, scrape the dry powder that is not stirred on the edge of the basin, stir a few more times, and the egg yolk paste is ready. Note: The egg yolk paste must not be stirred too much, otherwise the egg yolk paste will be tendoned and will cause the cake to fail.
10, 1, use a manual whisk to draw a circle to send a few circles of meringot to prevent the cake from not getting up due to protein defoaming. 2: Multiply 1/4 of the meringosin with a manual whisk and put into the egg yolk paste.
11: Use a spatula to mix the meringue with the egg yolk paste into a cake liquid. First, turn the egg bowl and stir it back and forth with a spatula. After mixing, use a spatula to cut and mix, that is, the spatula cuts vertically from the middle of the cake liquid, then copies the bottom and then turns it upwards, while turning the egg bowl while cutting and mixing. The action must be fast, mixed into a smooth and uniform cake liquid, the status refers to the picture in the lower right corner.
12, the mixed cake liquid into the remaining meringue, with the same method of mixing, the scraper must be copied to the bottom of the basin, to ensure that all the egg yolk protein is mixed evenly, the pot side of the night should also be scraped clean. Mix into a homogeneous cake liquid pictured on the right.
13: Lift the cake liquid in the egg bowl, 20 cm from the cake mold, and slowly pour into the mold. (To eliminate large bubbles in the cake liquid) Fill it with eight points, use a spatula to smooth the cake liquid and scrape off the large bubbles that are visible to the naked eye. Probably a treatment can be, do not pursue too perfect, the surface is slightly uneven, or a little bubble will not affect the final product too much.
14: Put in the lower and middle layers of the oven, up and down 160 degrees, 35-40 minutes. Be sure to wear insulated gloves to avoid burns. The specific temperature and baking time need to be adjusted according to the characteristics of their oven.
15, I baked for 40 minutes out of the oven. Verify that the cake is baked, use a toothpick to prick the cake, if the toothpick is dry and there is no viscous liquid when it is withdrawn, then the cake is baked, otherwise it should be sent back to the oven to continue baking. After baking, lift the cake mold to a height of 20 cm from the table top, let go of the hand, let the mold fall on the table top (it is best to put a heat insulation pad), this step is to discharge the heat at the bottom of the mold and avoid the bottom of the sunken. Also pay attention to wearing insulating gloves throughout. The eggs I used were a little bigger, and the extra egg liquid made two cupcakes, but the paper cups were poured more, and the cake liquid in the mold was a little less, and it did not reach the full mold. It's normal for the cake to have a little crack on the surface, don't worry too much, as long as there is no mushroom cloud or the whole crack, there is no problem.
16. Lift the cake mold, buckle the cake mold upside down on the baking net, and release the mold after it is cooled. Note: 1. This step cannot be omitted, otherwise the cake will retract. 2, must be cool after the demolding, more than 2 hours before, if the indoor temperature is low, you can appropriately reduce the back button time.
17. Demoulding. 1, with the hand to clasp the outside of the cake, so that it is out of the inner wall of the mold, if the cake is successful, a light stroke will come down. 2. Buckle the bottom of the mold with both hands and push the cake out of the way. 3. Drag the bottom of the mold, use your hand to turn the cake in a circle, and the cake will be successfully released from the mold.
18, finally look at the finished product. Successful gas madness, the height will be basically the same as the mold, no collapse waist, no depression at the bottom, no mushroom cloud or large crack on the surface. The key to the success or failure of the qifeng cake lies in the distribution of the meringue, which should be slowly explored in practice.
<h2>Nutritional benefits of eggs</h2>
1. Brain nootropics: Eggs have a great effect on the nervous system and physical development, and the choline contained in them can improve memory in all age groups.
2. Protect the liver: The protein in the egg has a repair effect on the damage to the liver tissue, and the lecithin in the yolk can promote the regeneration of liver cells. It can also increase the amount of plasma protein in the human body and enhance the metabolic function and immune function of the body.
3. Prevention and treatment of arteriosclerosis: American nutritionists and medical workers use eggs to prevent atherosclerosis, and obtain unexpected and amazing results, they extract lecithin from eggs, walnuts, and pig livers, and give cardiovascular patients 4 to 6 tablespoons a day. After 3 months, the patient's serum cholesterol decreased significantly, and satisfactory results were obtained.
4. Prevention of cancer: According to an analysis of human cancer mortality rates worldwide, it was found that the mortality rate of cancer was inversely proportional to selenium intake. Eggs are rich in selenium.
5. Delay aging: One of the longevity experiences of many long-lived elderly people is to eat an egg every day.
6. Beauty and skin care: eggs are also rich in iron, and iron elements play a role in hematopoiesis and transport oxygen and nutrients in the blood. People's faces are full of rosy beauty, which is inseparable from the iron element. If the iron is insufficient, it can lead to iron deficiency anemia, making the person's face yellowish and the skin loses its luster. It can be seen that eggs are indeed one of the important foods for maintaining the beauty of the skin.
<h2>Dietary contraindications to eggs</h2>
1. Uncooked eggs should not be eaten; boiled eggs should not be stored after soaking in cold water
2. Pregnant women have great physical exertion during childbirth, weakened digestion and absorption function, reduced liver detoxification function, and large amounts of consumption are not suitable for the body. In general, it is enough for a woman to eat about 3 eggs a day
3. Eggs contain almost all the nutrients needed by the human body, and eating an egg every day is one of the experiences of many long-lived people to prolong their lives
4. Fresh egg shell is complete, dull, there is a layer of white powder on the surface, the hand touches the eggshell has a rough feeling, gently shake the egg without sound, take a breath of heat on the egg, use the nose to approach the eggshell can smell a faint quicklime smell, put the egg into the water, the egg will sink
5. Hairy eggs, rotten eggs, raw eggs are forbidden to eat, and when beating eggs, beware of bacteria contaminated with the eggshell
6. Infants, the elderly and the sick eat eggs to boil and steam.
There are skills in cooking delicious dishes, each of my dishes has a little trick, everyone search for "bean fruit" can directly view my recipe!
Like this recipe remember to collect, pay attention to Oh! Feel free to leave a comment below to share your suggestions for this cuisine.