Tsim Fung
By VicentaLakin
It's mostly five eggs for eight inches, and this time it's three eggs for a bigger egg, four for a medium head. Because of the low volume of eggs and the low level of egg expansion, a small spoon of powdered powder has been added to help with the expansion, and if you don't like powdered eggs, you can add one more. I don't make Tsim Fung very much. I haven't done a flower cake yet. It's a waste of time. I can bake two cupcakes for a single twilight, and the cupcakes are too much to eat so fast, and there's no one left after an eight-inch twilight. The daughter's birthday is coming up, and she has recently begun to die of twilight and flowers, trying to make a decent birthday cake for her daughter。
Recipe Recommendations
- low-gluten flour 100g
- egg white 110g
- egg yolk 60g
- fine sugar 60g
- milk 65g
- vegetable oil 50g
- baking powder 1 teaspoon
- sweetening
- roast
- an hour
- ordinary
Steps for Tsim Fung
1
The ingredients are all weighed
2
First, separate the egg yolk from the protein. A bowl of protein needs no oil or water. Combining yolk with sugar
3
With an egg-beater, it gets bigger, thicker and lighter
4
Join the corn oil three times
5
Every time you join, you mix it with an egg-beater and then next time
6
Join the milk
7
Low-banded flour mixed with powdered powder sift into yolk
8
It's evenly smoothed with a rubber razor. It's made of yolk paste. Put the mixed yolk paste on the back
9
After cleaning and drying out the egg-pumper, the proteomics began to pass out. One third of the fine sugar is added when the protein is passed into the fish eyebrow state. Continue the beating and add the remaining sugar in two parts。
10
Send the protein to dry hair bubbles
11
A third of the protein goes to the yolk bowl
12
Flip evenly
13
Puts the mixed paste into the remaining proteins, and doubles it evenly
14
Putting the face in the mold is about four cents full. It's gonna hit the surface a few times. It's gonna shock the bubble
15
Put the cake mold in the oven for preheat and fire 150°C, second inch, 45-50 minutes
16
Fifteen minutes of baking
17
Twenty-five minutes of baking
18
It's got a little bit of a crack in the top until 35 minutes
19
Cake's ready after the oven. Put the cake out of the oven upside down on the grill, until it's completely cooled
20
The cake cooled and disemboweled. It can be used to make bouquet cakes, or cut to eat directlyTsim Fung Make Tips
1. I used an 8-inch round chiffon pan.
2. Generally, 3 large eggs (around 70g with shell) are enough. For medium-sized eggs, you will need a little less than 4; you can separate the whites and yolks and weigh them before using.
3. The top of this chiffon cake cracked slightly, possibly because the initial top heat was too high. This caused the surface temperature to rise too quickly, leading to the surface browning and forming a crust too soon, while the interior had not yet fully expanded. When the interior continued to expand, it pushed through the crust, causing cracks.
4. After baking, the cake expands to fill 80-90% of the pan, with the top possibly slightly higher than the pan rim.