Practice and recipe tips of mold cake
Chiffon cake
Main ingredients:
50g of low-gluten flour, 30g of milk, 30g of corn oil, 3 eggs and 40g of fine sugar.
Accessories:
1 lemon, a little edible salt,
Qifeng cake material
Steps:
1, prepare the material assembly for the electronic scale.
Preparation of materials by electronic weighing
2. Separate the egg white and yolk with a separator and put them in two bowls respectively.
Protein separation
3. Add a small amount of lemon juice to the protein, and stir it evenly with electric egg beater. Add fine sugar in three times, each time 10G (fish bubble pattern and laundry pattern).
Protein sends.
4, but it is also solid, and it will not fall off when it is turned over, and it will be refrigerated in the refrigerator.
Protein powder solid
5. Add 10g fine sugar to the egg yolk, and then add corn oil for three times and stir well.
Egg yolk pie
6. Filter the low-gluten flour with a flour sieve and add the egg yolk liquid, taking care to avoid granulation.
7, cross evenly, don't stir too much.
8. After the egg yolk is stirred, add 3 minutes 1 protein, stir well and turn it up from the bottom. Don't stir in circles, stir quickly, otherwise it will defoam.
Egg yolk liquid
9. After stirring well, pour the egg yolk liquid into the remaining egg white and mix well, then pour it into a 6-inch cake mold, smooth the surface slightly with a spatula, and then knock it on the table several times to defoam.
Cake liquid
10, preheat the oven for 5 minutes 120 degrees, and then put the cake liquid into the oven.
Cake baking
1 1 and 120 degrees for 35 minutes, and then 150 degrees for 25 minutes.
12. Insert a toothpick into the middle of the cake. If the toothpick is not sticky, it means that the cake is ripe.
13, take out the mold, hang upside down, and start demoulding after cooling.
Inverted cake
Remarks: Qifeng mold adopts non-stick, locked and movable bottom mold, which will make demoulding much more convenient.
Locking movable bottom cake mold