Chi Fung Cake (6 inches)
By VicentaLakin
This twilight cake was made last year with little contact with the bakery, and the first few failed, and this was a rather successful one, after each experience。
Recipe Recommendations
- low-gluten flour 60 grams
- white granulated sugar 50 grams
- milk 40 grams
- salad oil 40 grams
- eggs of 3
- lemon juice few drops
- salt appropriate amount
- milk fragrance
- roast
- an hour
- ordinary
Steps for Chi Fung Cake (6 inches)
1
Raw materials。
2
Separate the protein yolk。
3
Add 10 grams of white sugar to the yolk and mix it evenly with a manual omelet until it is slightly white。
4
The salad oil was poured in three times, and each was fully balanced。
5
The first was fully balanced by adding milk three times。
6
Sift the low-banded flour twice or three times。
7
Scratch up and down to non-particle-free form (this was previously mixed with an egg-cutting machine, as if the effects were not significant)。
8
The protein added about a gram of salt and a few drops of lemonade。
9
An electric egg-pumper to the fish eye bubble, adding a third of the remaining 40 grams of white sugar.
10
Keep stabbing like bubbles with soap bubbles and a third of sugar
11
The last one-third of the sugar is added to the more dense surface of the protein when it continues to be disturbed。
12
Keep hitting dry bubbles。
13
Take a third of the protein to the yolk paste。
14
Scratch it gently and evenly。
15
It's in the protein container, and it's mixed in the same way。
16
Falling into the cake mold, lifting up and down a little bit of shock, and then a little bit of shock on the table, and then coming up and shaking around a little bit, so that the bubbles in it can melt and the surface looks smoother。
17
The oven's 170 degrees preheat, about 35 minutes. When you get out of the oven, you put the mold upside-down on the grill, and then you take it off。Chi Fung Cake (6 inches) Make Tips
When mixing the cake batter, never stir clockwise. You must mix it up and down like stir-frying, or fold it in.