The crown chifeng cake
By VicentaLakin
The lady in the cake, she's so beautiful
Recipe Recommendations
- low-gluten flour 100 grams
- millet flour 20 grams
- white sugar 70 grams
- milk 85 grams
- corn oil 65 grams
- eggs of 6
- salt appropriate amount
- lemon juice appropriate amount
Steps for The crown chifeng cake
1
Prepare food. 100 grams of low-band powder, 20 grams of wheat flour, 70 grams of sugar, 85 grams of milk, 65 grams of corn oil, six eggs, a little salt, 5-7 drops of lemon juice。
2
Separate the eggs from the yolk and feed them into clean, oil-free basins. The milk and salad oils are mixed in a paste by hand, the oil beads are not visible on the surface, and the yolk and a small amount of white sugar and a little salt are evenly mixed。
3
Spectrums of low-banded powder and millet paste were used twice. Pour sifted flour into a smouldered yolk paste. Medium
4
Scratch it from the bottom, like scrunch. This step must be careful not to draw circles. Until there's no particles。
5
Add a few drops of lemonade to the egg purifier, start with an electric mixer, and a third of the sugar is added when it hits the fish bubble。
6
Continue to emelt the remaining white sugar until the electric mixer can see the short triangle。
7
A third of the egg paste is mixed into the yolk paste with a mixer knife, which is also mixed in a plumeless manner. And then you pour all the mixed paste into the egg paste and cut it evenly。
8
Put the mixed face in the mold, bend it down a little bit on the table, blow out the bubble and immediately put it in the preheated oven. 170 degrees, fire up and down, 60 minutes (please adjust time and fire to your home oven)。
9
When it's done, it's also upside down on the table and buttons until it's off。