Chi Fung Cake
By VicentaLakin
Twilight cake -- the most basic cake, the most widely used cake! This cake worked, and it's almost impossible to make any other kind of cake. It's definitely a cake everybody loves. Try it
Recipe Recommendations
- eggs of 4
- low-gluten flour 95 grams
- white granulated sugar 75 grams
- pure milk 60 grams
- vegetable oil 60 grams
- baking powder 2 grams
- white vinegar few drops
- sweetening
- baking
- an hour
- ordinary
Steps for Chi Fung Cake
1
Preparation material (a volume of an 8-inch round. 20 grams of sugar in mayo and 55 grams in protein
2
Yogurt clear. It's easy to put protein without water or oil
3
The yolk is even (without passing) and the egg yolk is followed by sugar, vegetable oil, and pure milk (each step must be modulated before the next step). This step can be tangled。
4
The yogurt is sifted into low-strength powder, evenly mixed up and down (lightly smooth without particles) and remains to be used。
5
Add raisins to the yolk paste. (Please ignore this step if you make original cake)。
6
Pumping proteins (containers must be free of water and oil): Egging machine pacing, during which time sugar is added three times to dry hair bubbles (the protein on the head of the egg-pumper is triangulated and the pelvis rebutt does not flow)。
7
Take a third of the protein paste and fall into the yolk paste, evenly up and down. This step is to better mix the protein paste with the yolk paste
8
The last mixed yolk paste goes to the rest of the protein paste, evenly folded up and down, and becomes cake paste (slow and thin)。
9
Some raisins spread over the cake paste (the original taste can ignore this step)。
10
Put it in a pre-heated oven (which can begin to preheat when the protein is out), fire on the oven, 160 degrees, or 40 minutes。
11
Bake the cake, take out the buttons, take off the molds。
12
Slice, eat! The cake is thin and softChi Fung Cake Make Tips
1. The container for egg whites must be free of water and oil, otherwise it will affect the whipping of the egg whites.
2. Fold the cake batter up and down; do not stir in circles to avoid deflating the batter.
3. Actual temperatures may vary depending on the oven, so you need to adjust the time according to your own oven's characteristics! If you find the cake surface is burnt or dark towards the end, you can move it to a lower rack to continue baking for a while.