Chi Fung Cake

When it comes to the fact that Chifeng cake is really about to go crazy, it's either cracking or not getting well, or it's turning back, sometimes roasting hard. I was really excited when I finally made what I thought was perfect, and it might not be very good for the profession, but it was quite satisfying for me. On August 18th, after the first birthday of the son, a few months ago, I thought I'd make my first birthday cake, buy all the cream and everything, and think about the cake, who knows that the twilight cake made that day was not tall and hard. I didn't make the cake, and I thought I'd be ashamed of it, that it was the most basic cake I'd ever had, and I bought it for months, and I couldn't make it, so I decided to take it. My son slept in the kitchen for two nights, and on the first night he weighed the material, from protein to mixing, and put it in the oven. It feels good to make sure you run a few minutes apart. But it's only been ten minutes since the cake was tall, and the skin color is dark. Forty minutes! And it wasn't about burning it up, so I put a tin paper on it, and it went down so badly. The next night, I felt that I had done well in the previous day’s steps, and when I fell into the mold, I found that there was still no evenly mixed protein in it, whatever it was, and I learned from the lessons of the previous night, that it was better to turn down the temperature than the previous day, with only a few holes in the atmosphere, and then two more, and now it's over. Lessons learned. 1. Low temperature and slow roast, too high the cake will grow too fast, crack and dimple. 2. The protein must be in place, and if it is not, it is easy to melt when mixed with the yolk, and then the roasted cake is hard. Three, the egg paste is to be smooth, and if the cakes are mixed up in an uneven manner, there will be a big air hole. 4 When it's critical to think, it's not as hard to think。