Ingredients
egg
3
milk
35g
corn oil
30 grams
Low -gluten flour
50g
corn starch
5g
lemon juice
A Few Drops
fine sugar
1g
The recipe for 6-inch Qi Feng cake (no cracking, no peeling)
- 35 milk+30 oil, stir until emulsified
- Sift and add 50 grams of low gluten flour
- Stir evenly
- Add 3 egg yolks
- Cut a small amount of diced orange peel and add it
- Add 1 gram of salt and stir evenly
- Here is a general diagram of egg yolk paste: 35 milk+30 oil+50 powder+3 egg yolk+orange peel diced (can be added or not)
- Drip a few drops of lemon juice onto three refrigerated egg whites, add 30g of sugar in portions and beat well, then add 5g of corn starch to make the egg whites more stable
- When the bowl is inverted, the protein won’t fall off, and the protein has a small curved hook
- Add 1/3 protein to the yolk
- Stir the egg yolk paste evenly before pouring it all into the egg white
- Protein profile: 3 proteins+30 sugars (divided)+5 corn starch
- Pour from high into a 6-inch mold
- Shake off bubbles
- After preheating the oven, place it on the bottom layer at 130 degrees Celsius for 25 minutes
- Turn 140 degrees for 20 minutes, this is what it looks like for 10 minutes
- After being baked, it will shrink back a bit, and the coloring looks good without cracking
- Invert and let cool, at least 1 hour before demolding
- None
- Beautiful towel surface
- None
- None
- None
- 360 degree no dead corners ✌️
